Wilton Royal Icing (Stiff Consistency)

This recipe is found on or in, every container of Wilton Meringue Powder.

3 Tablespoons Wilton Meringue Powder

4 cups sifted confectioner’s sugar (about 1 lb)

5 Tablespoons water

In a large bowl, beat all ingredients at medium speed in a stand mixer (a stand mixer is recommended as this icing because very stiff and is hard for a hand mixer’s motor) until icing forms peaks and loses its sheen, 7-10 minutes. If using a hand mixer, beat at high speed 10-12 minutes. If peaks are not forming, increase the mixer speed and continue to beat.

To prevent drying, cover the bowl with a damp cloth or paper towel, while working with the icing. Store in an airtight container when finished using it.