Step 1

In the bowl of a stand mixer, combine the meringue powder/powdered egg whites and lukewarm water. In this context, “lukewarm” means just slightly warm to the touch.

Step 2

Use a whip attachment to whip the mixture on high until frothy. Scrap down the sides as you go to make sure there’s no residual powder.

Step 3

Use a water bottle to lightly spray the sides before scraping them. This will help ensure that the powder dissolves and your royal icing is lump free.

Step 4

Sift the powdered sugar and add it to bowl. Continue whipping the icing, this time on medium speed. Stop the machine every 2-3 minutes to spray and scrape down the sides.

Step 5

If you’re adding additional flavoring to your royal icing, you can add it during one of the stops to scrape down the sides of the bowl.

Step 6

Whip the royal icing until you’ve reached the desired consistency.

Step 7

If you need more than one consistency, whip your royal icing to the stiffest consistency and add a few drops of water at a time to the remaining icing to water it down to the desired consistency.