By popular demand, here is the Royal Icing recipe.  Click here for step-by-step instructions on how to make edible flowers with Royal Icing. 


Stiff Consistency (Yields 3 cups)

3 level tablespoons of Meringue Powder
1 lb. sifted pure cane confectioners’ sugar
5-6 tablespoons lukewarm water

**Make sure all your utensils are grease free. Tip: boil egg beaters to remove grease.**

  • Place confectioners sugar on a large bowl and add the meringue powder. Mix at low speed until blended.
  • Add water and mix for about 8 minutes at low-medium speed until the icing looses its sheen (if you have been mixing for 8 minutes and the icing still has some sheen, don’t worry about it, your icing is done).

To prevent drying cover the bowl of icing with a damp cloth while you are working with it.


Stiff consistency– See recipe above

Medium consistency– Add a teaspoon of water per cup of icing above

Thin consistency– Add two teaspoons of water per each cup of stiff consistency.  One teaspoon of water or milk per each cup of medium consistency icing.

To Read more about icing consistency, click here.

Store in airtight container for up to two weeks. If you want to use it after a while, notice the the icing top layer has dried a little bit. Just mix in low speed to restore original texture. Sometimes you might need to add some water.