Cake Central › Recipes › Antonia74 Royal Icing

Antonia74 Royal Icing

This icing is mixed to a stiff consistency for outlining cookies, then can be thinned with warm water to fill in the cookie shape. I like to dry my cookies for at least 24 hours...and up to 48 hours before packaging them. This icing can be kept at room temperature in an air-sealed container for literally weeks, with a good re-mixing before you use it again. I haven't had great results with keeping it in the fridge...but un-tinted icing (i.e. white) seems to be okay from the freezer.

Antonia74 Royal Icing


  • 6 oz (3/4 cup) of warm water 5 Tablespoons meringue powder 1 teaspoon cream of tartar 1 kilogram (2.25 lbs.) powdered icing sugar


  1. In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened...about 30 seconds.
  2. Add the cream of tartar and mix for 30 seconds more.
  3. Pour in all the icing sugar at once and place the bowl on the mixer.
  4. Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.
  5. Cover the bowl with a dampened tea-towel to prevent crusting and drying.
  6. Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency.

Comments (58)

Anxious to try this royal icing recipe.
Fantastic recipe and advice; my first batch was brutal (another recipe) - yours definitely saved the day. :)
I've never had much luck with royal icing until I tried this recipe. Thanks for posting!
Can you add flavoring to your RI?
What type of coloring do you use to tint it with?
Can u cut this recipe in half?? Can u use meringue powder from the bulk barn??
Thank you for this great recipe! Easy to make, easy to use! What could be better!
yes, you can cut it in half. I did and it turned out just fine. awesome recipe!
I can't wait to try this! Finally a recipe that is both standard and metric!
Can someone tell me what "cream of tartar" is? I'm from Holand and I've never heard of it... I've tried Google, but it didn't help me. :(
his74 ... here is a website that will tell you about cream of tartar
I make this recipe without cream of tartar all the time. It works just fine without it. I'd love to see Holand some day.
Thanks cdavis! :) I'm just gonna try it without... And I'd love to see the USA some day, but my husband won't. :( It's white out here at the moment, hoping for a white christmas! :)
Has anyone noticed that if you make your RI with warm water, it is more like meringue than royal icing? I've had problems 1 out of 4 times, with air bubbles or color drying dull Using cream of tartar is something new to consider. I actually used dry premixed royal icing from Fancy Flowers recently and it turned out beautiful. It contained cream of tartar. I also think I may be mixing too long, which creates air bubbles. Can anyone give me the lowdown on C.of T. ???? Thanks
so excited to try out for my valentine cookies
Can anyone tell me how many cups 2.25 lbs is?
smf-tls - there are 16 ounces in a pound or 2 cups. So 2.25 lbs would be 4 1/2 cups. I hope this helps.
Prillie, I'm not sure your calculation is correct. I've consulted numerous websites and they all say one lb of powdered sugar equals 3 1/2 to 4 cups depending on sifting. The general consensus is 3 3/4 cups per lb. so for this recipe, you would need just shy of 8 1/2 cups of powdered sugar
I just use 2 lbs. and it turns out great, less water to add for thinning. I don't use cream of tartar because my meringue powder already has it.
Awesome recipe! It's the only one I use for royal icing on my cakes. Next week I am going to try it with cookies :)
Cake Central › Recipes › Antonia74 Royal Icing