@karenthibakes: My vanilla royal icing recipe. In the past 10 years, I’ve worked with 3 different recipes using meringue powder and you know what? They’re all basically the same 🙂 There’s nothing much that sets them apart. Some use corn syrup, I don’t! To each their own ❤️ Yields about 8 cups 7½ cups (900 g) powdered sugar - sift if you like! 5 tbsp (40 g) meringue powder (I prefer Wilton, works best with my method) ¼ tsp salt 2 tsp (10 ml) vanilla extract ½ cup (120 ml) water, plus extra if needed *Very abbreviated* instructions: 1. Add powdered sugar, meringue powder, and salt to your mixer 2. Mix it on low until it’s fully combined 3. Add 1/2 cup water and vanilla extract. Keep some extra water on hand. 4. Mix for 5-6 minutes at medium speed, add a teaspoon of water as needed. The icing should be sticking to the sides of the bowl and mixing with ease. Mix until it becomes bright, smooth, and fluffy. It should expand in size. 5. Test the consistency with your spatula. It should be like a light buttercream or room temperature butter. This will be your stiff consistency. 6. Keep in an airtight container. It can last 2 days at room temperature and 2 weeks in the fridge.

karenthibakes

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Saturday 20 December 2025 22:23:16 GMT