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Royal Icing Recipe!



  • 6 TBSP Meringue Powder - I just Wilton Brand
  • 3/4 Cup Water
  • 2 TBSP Karo Syrup
  • 2 LBS Powdered Sugar


  • In a bowl, whisk the meringue powder and water until you get a frothy, beer foam texture.
  • Add in Karo syrup and whisk until combined.
  • Move to stand mixer - or use hand mixer
  • With a paddle attachment,  gradually add in half of the powdered sugar until combined. Then add in the remaining powdered sugar and whip icing for 3 minutes or until thick and glossy - at least 3 min!
  • Place in an air tight container to avoid crusting and drying out


  • Icing straight out of the mixer is super thick and great for flowers or stenciling.
  • Use a squeeze bottle to add warm water in small amounts at a time to thin your icing to the desired thickness.
  • If you make your icing too thin, sift in powdered sugar to thicken the icing.
  • Outline consistency - think toothpaste
  • Flood consistency - think ranch dressing or honey