Give your desserts the royal treatment with this tried-and-true Bernard's Royal Icing recipe from Hallmark's king cookie maker and baker Bernard Shondell. Although you'll find it featured in lots of holiday recipes, this icing recipe never goes out of season. It works its way into sweets and treats all year round. It is Bernard's go-to glue for his gingerbread houses, too. So keep this tasty Royal Icing recipe handy. You'll be glad you did.
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- In a spotlessly clean and grease-free mixing bowl (I recommend glass or metal), beat meringue powder and water until foamy and powder is dissolved.
- Add confectioners’ sugar to mixture and blend until incorporated. Beat on high about 5 minutes until stiff peaks form. Make sure you beat the icing long enough—it should be glossy white and similar in consistency to caulk for best results.
- Cover bowl immediately with a damp towel or plastic wrap to prevent it from drying out—keep it covered both before and during use.
- If you can’t find meringue powder, substitute ½ cup fresh egg whites for the meringue powder and water ingredients.
- You can adjust the amount of sugar to make icing stiffer or thinner as desired.
- Keep icing stored in an airtight container when not in use. Re-beat at low speed before using again.