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Tasty Royal Icing

Royal Icing for making flowers and such. I've noticed a lot of royal icing recipes I've tried don't taste great at all. The raspberry extract gets rid of the meringue tang and tastes so good.

Tasty Royal Icing


  • 3 Tablespoons Meringue Powder 1 lb. (4 cups) confectioners' sugar 6 Tablespoons warm water* 1 Teaspoon Raspberry Extract * For stiffer icing, use 1 tablespoon less water


  1. Beat all ingredients until icing forms peaks
  2. (7-10 minutes at low speed with a heavy-duty mixer,
  3. 10-12 minutes at high speed with a hand-held mixer).
  4. As with all royal icing, keep grease away!

Comments (10)

Loved the icing, was easy to work with, but I added another tsp of extract to the recipe, it does taste better
I'm going to be carving a dragster race car out of RKT and read that I should first coat it with RI and then ice it with buttercream. Could you shed a little light on this for me?
I am confussed i thought that 1 lb was 2 cups. On my confectioners sugar package it shows 2 lbs is 32 oz. So 1/2 of that is 16 oz which is 2 cups. Can someone please explain this to me?
I'm not too fond of raspberry. Could I use any extract for this?
a two pound bag of icing sugar is approximately 8 cups. one pound is equal to 4 cups of icing sugar. For real accuracy I use a good quality food scale if precision is required.
I too bought a quality food scale two weeks ago for correct measurements, and was I suprised when I realized how much easier it is and no more guessing game.
To prillie: The ounces on the package are weight ounces which is not the same thing as volume ounces. So you can't convert the ounces on the package to ouces in a cup. That's why it's confusing.
This recipe is GREAT!! There is nothing I have tried with this icing that hasn't worked!!! Works wonders with the royal icing crowns!! And it tastes great too!
I've never used Raspberry extract before... will it color the royal icing? 
adoptingmommy-- the first coat of RI is called a crumb coat. Thin down some of the icing and cover the tops and side of you cake... let it harden and it will seal the cake so that you will not have a problem with crumbs when you go to put the butter cream on... but you can do the same with butter cream as well... just make it as thick as you are going to decorate with, then take some and thin it down and do the same... once you cake is sealed it keeps the moister in.... I cooked a cake last night crumb coated it and went to bed... it will be still be moist this morning while I am doing other things
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