Using meringue powder (or powdered egg whites), instead of raw egg whites, eliminates food-safety concerns. Look for the powder at baking-supply stores and many supermarkets. Royal icing hardens quickly, so if not using immediately, transfer to an airtight container and store in the refrigerator, up to one week; before using, stir with a flexible spatula until smooth.
Recipe information
Yield
makes about 2 1/2 cups
Ingredients
1 pound (4 cups) confectioners’ sugar, sifted
1/4 cup plus 1 tablespoon meringue powder
Scant 1/2 cup water, plus more as needed
Preparation
With an electric mixer on low speed, beat all ingredients until smooth, about 7 minutes. If icing is too thick, add more water, a little at a time, beating until icing holds a ribbon on the surface for a few seconds when beater is lifted; if too thin, continue mixing 2 to 3 minutes more.
