Reviewed: Nov. 21, 2008

We just whipped up a batch of this recipe because the icing that came with our gingerbread house kit was not setting up firmly enough. Thank goodness I had meringue powder on hand. This recipe was perfect! Not only is it far superior to what came with the kit, but it is whiter as well, making the overall visual effect much nicer. Incidentally, I didn't need very much so I halved the recipe and it came out perfectly.

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APPLESPEARS

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Reviewed: Nov. 8, 2008

I have made this icing 100+ times and it is foolproof (have a small cookie business). Don't add all water at once as it may make icing too thin for outlines. Always use paste food coloring, too. If you need an icing that is sugary sweet and dries HARD, this is it! Caution: if your bowl or beaters have even a trace of grease on them , this will not set properly. For planning purposes, it generally takes a good 6-8 hours for my cookies to dry sufficiently so that they can be wrapped.

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Sweet Apron

Cooking Level: Expert

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Reviewed: Sep. 5, 2008

Piped well but tasted so-so, even with some almond extract added.

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KT Ray

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jun. 13, 2008

This is a pretty good recipe for Royal Icing. Even though I have a good, solid mixer I had to add a few more Tablespoons of water. The icing dries shiny and hard. Royal Icing is never that tasty in my opinion, but I use it as a base for sugar cookies and then use Buttercream to pipe decorations over top once the icing is dry.

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anna

Cooking Level: Expert

Home Town: Hamler, Ohio, USA

Living In: Milford, Ohio, USA

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Reviewed: Jun. 2, 2008

Used egg whites rather than the power and it turned out good. Went well with Gingerbread Men.

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Gina Bee

Cooking Level: Beginning

Home Town: San Francisco, California, USA

Living In: Burlingame, California, USA

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Reviewed: May 31, 2008

Easy to make and work with - I used a half batch made with meringue powder and it came together a lot quicker, maybe 4 to 5 minutes. Used it to make decorations on a cake. Used gel food coloring and had each color in a separate disposable pastry bag while I worked, figuring it would protectthe icing from the air - no problem drying too fast, and set up nicely when I was done without being too hard or crunchy.

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Apr. 30, 2008

This is the BEST icing recipe ever. I didn't use it for gingerbread houses though; I wanted an icing that dried hard and shiny so I could stack multiple cookies together. This stuff tastes great, and dries quick. Works great with food coloring. I put the icing in piping bags (or ziploc bags) and cut a little snip off at the end. Icing holds its form well, so you can do intricate designs. I don't have a hand mixer, so I found I needed to add a dash more water to get it mixed properly. Definitely would reccomend this recipe. Hope this helps!

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MsNina

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Reviewed: Apr. 16, 2008

This is about the same recipe I learned when I first started decorating cakes. It works very well for piping and for flowers.

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Kima

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Reviewed: Jan. 2, 2008

This was really great. Easy to make. Used for our cookies. It hardened very well but not so hard that you couldn't bite into it without chipping a tooth. Didn't harden up too quickly either but I did keep it covered with a wet cloth just in case. I added different food colorings in it for our cookies. NOTE: The Meringue Powder is found in the Wilton's baking section at Michael's Craft Store or in the craft area at Walmart.

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Charlene1234

Cooking Level: Intermediate

Home Town: Vista, California, USA

Living In: Springfield, Oregon, USA

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Reviewed: Dec. 30, 2007

EXCELLENT!! Works like a charm. Hardens in no time! This one will surely go in my recipe box!

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shl30643

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Reviewed: Nov. 20, 2007

Easy, safe, worked great for a preschool craft.

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memorymom

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Reviewed: Jul. 28, 2007

easy

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mommymeggy

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2007

Same as the Wilton recipe, perfect every time. I use warm water.

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MELISSABEAR

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Aliso Viejo, California, USA

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Reviewed: Jan. 16, 2007

This icing turned out great...I use different flavorings and always tastes great!

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TonyaG

Cooking Level: Expert

Home Town: Cherryvale, Kansas, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Dec. 20, 2006

worked like a charm! i doubled the recipe to have enough to ice my cookies, other than that, it was wonderful!

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Jenni

Cooking Level: Intermediate

Living In: Hixson, Tennessee, USA

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Reviewed: Dec. 13, 2006

I loved feeling totally confident with people eating the icing (egg white powder is the only way to go in this instance). I really think my grandmother should consider this to hold her dentures in... my house was solid even as people pried the candies off.

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foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA

Living In: San Jose, California, USA

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Reviewed: Nov. 12, 2006

Fantastic! Easy to prepare and works very well. I hate making ginger bread houses at the best of times but it has become a bit of a thing with my family... so this is certainly easier!

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rachael kate

Cooking Level: Beginning

Home Town: Noble Park, Victoria, Australia

Living In: Seaford, Tasmania, Australia

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Reviewed: Mar. 29, 2006

This is the only recipe that I use when decorating gingerbread men or houses, or even sugar cookies. I prefer not to use the liquid egg whites in other recipes.

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Jade

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 17, 2005

I used it for 100 gingerbread houses at school (I'm a teacher) and it worked like a charm. So much easier than using egg whites!! I bought the meringue powder in bulk.

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TABLESPOON

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2003

Got no peaks over here. Tastes like powdered sugar even w/ flavoring--is it me? Still hardens though.

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CANDLER

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Royal Icing II

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