Ingredients

Scale

½ – ¾ cup (120 ml – 180 ml) water (use less if you want a firmer consistency)
5 tbsp meringue powder
2 lb (907 g) powdered sugar
½ tsp extract or flavoring (vanilla extract, coconut, peppermint, almond), optional
Color (optional)
White vinegar

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Instructions

Clean your mixing bowl and paddle really well with a paper towel dipped in some vinegar. This will get rid of any grease they may have.
Whisk the water and the meringue powder really well until it dissolves and it gets foamy.
Add the powdered sugar and mix on low speed for about 10 minutes. Scrape the inside of your bowl to make sure all the sugar is well incorporated.
Add the flavoring of your choice and mix again to incorporate it.
Pour your royal icing into an airtight container, cover it with plastic wrap and then cover it with the lid. It will keep fresh for about 2 weeks at room temperature or up to 1 month if stored in the refrigerator.
Before decorating, you can add the color of your choice. Mix it well until you obtain the color that you want.

Notes

*Use less water when mixing the meringue powder to obtain a thick, firm consistency. *Once made, add a little bit of water (about ½ tsp at a time) to obtain a softer consistency. *Once made, add more powdered sugar if you want your royal icing to be firmer. *Medium consistency is when you cut the royal icing with a knife or a toothpick and the traced line disappears after about 20 seconds. *Flooding consistency is when you cut the royal icing with a knife or a toothpick and the traced line disappears after about 10-15 seconds.