Dani's Royal Icing

Makes 5 cups (frosts 24-30 cookies, depending on size & detail)


  • ½ cup meringue powder
  • 1 cup cold water
  • 2 lbs confectioners sugar

Special Equipment

  • hand mixer


  1. Using a hand mixer fitted with the whisk attachment , beat together meringue powder and water to a smooth texture, removing air bubbles, and swirling the mixer to get at the edges of the bowl
  2. Fit beater attachment to the hand mixer and beat in confectioners sugar, starting slowly, then increase speed until combined. Brush down sides of bowl and the bottom with a spatula to make sure all ingredients are incorporated and icing has a ribbon-like consistency
  3. Transfer to containers and add food coloring as desired. If not using immediately, cover air-tight and store at room temperature. Icing will last a couple of weeks until it starts to dry out. Re-mix briefly when ready to use


  1. If the icing is too thick, add water, about 1 tbsp at a time, and beat until the water is thoroughly combined.  If icing is too thin, add more confectioners sugar
  2. When using royal icing, squeeze bottles work great for designing cookies like Sweet Dani B's Owl Cupcake Toppers, Wooly Sheep, Cocoa Mug and Snow Divas!