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