Ingredients
Equipment
Method
- Pass all four cups of powdered sugar through a fine mesh sieve into your mixing bowl. This removes any clumps that would create a gritty texture or block your piping tips later.
- Sprinkle the meringue powder over the sifted sugar. Give it a quick whisk by hand to distribute it evenly before adding liquids.
- Heat six tablespoons of water until warm but not hot, around 100F works perfectly. Warm water dissolves the meringue powder more effectively than cold, preventing graininess in your finished frosting.
- Add the warm water and vanilla extract to the dry ingredients. Start with six tablespoons of water since you can always add more but cannot take it away.
- Beat the mixture on low speed for one minute to combine without creating a powdered sugar dust storm in your kitchen. Scrape down the sides of the bowl with your spatula to catch any dry pockets.
- Raise the mixer to medium high and beat for three to four minutes until the frosting turns bright white and holds soft peaks. The whipping incorporates air and creates that smooth, spreadable texture you want.
- Drag a knife through the frosting and count how long the line takes to disappear. For piping outlines, aim for 10 to 12 seconds; for flooding, thin with water until it takes 8 to 10 seconds.
- Separate the frosting into small bowls and add gel food coloring one drop at a time. Stir thoroughly before adding more color since gel concentrates intensify as they sit.
- Spoon each color into a piping bag or squeeze bottle fitted with your preferred tip. Squeeze out any air bubbles before sealing the bag to maintain consistent flow.
Notes
Keep unused frosting covered with plastic wrap pressed directly against the surface. Royal icing forms a crust within minutes when exposed to air. Unfrosted royal icing keeps in the fridge for up to two weeks. Let it come to room temperature and re-whip before using.