One Cup Royal Icing

We all have our favorite royal icing recipes, but sometimes they just don’t scale down right when you only need a little.This recipe makes a mini batch, perfect for doing a small batch of cookies, string work accents or a quick session of piping practice.


  • 2 cups 10x confectioner’s sugar, sifted
  • 1 tablespoon meringue powder
  • Pinch of cream of tartar
  • 3-4 tablespoons water

Ensure that all your tools are very clean and grease free before starting.

Combine confectioner’s sugar, meringue powder and cream of tartar  in the bowl of a stand mixer.

Slowly add water until a sticky ball has formed, and then add water by the drop until a glue-like consistency is reached.

Beat on the lowest speed for 7-10 minutes.

For thinner icing, add more water a drop at a time until desired consistency is reached.

For flavored icing, substitute 1 teaspoon of water for a clear flavored extract.

Comments (17)


Thanks for your watchful eye deanna1962. I have made the correction, the cream of tartar is added to the other dry ingredients.


I have never used royal icing before so this small batch is great for me to get my feet wet, thank you for sharing!


I'm very curious as I don't know what the meringue powder and cream of tartar have to do with the royal icing?  I've never used them or saw a recipe with those ingredients and I've tested many royal icing variations! Thanks for the sharing and look forward to hearing back!