Royal Icing Hybrid {Recipe, Technique}

A standard in cake decorating, this royal icing is versatile and simple to make. I always have some on hand for piping, stacking cakes or decorating sugar cookies.

Why does this hybrid egg white and meringue powder royal icing work?

The egg whites provide needed stability for piping on cakes and string-work (as seen above), and the meringue powder allows it to become fluffier, which in turn makes it easier to pipe.

I hope you find this royal icing as useful as I do!

Royal Icing Hybrid

Makes 600g, easily halved or scaled up

Tools & Ingredients


Stand mixer with paddle attachment (this is the model I have)

Press and Seal or Damp Towel

Silicone Spatula

Airtight preferably glass container (like this one, if storing for later use)


Royal Icing

500g Icing Sugar

1tsp Meringue Powder (my favourite here)

90g Egg Whites (pasteurized if you’d like for safety)



Water for thinning (ie. Flooding cookies)

Food Colouring (my favourite brand of gel pastes here)

Piping tips (my favourite tips- for intricate work this brand here and for larger borders this brand here)


Don't have a kitchen scale? Check out my favourite cup to gram conversion chart here. 

I'd highly recommend investing in a scale if you can because dry ingredients are very tricky to measure accurately without it.
There's lots of great options like this one or this one


Some of these product links are affiliate links which means when you make a purchase, I will make a commission. This is at no extra cost to you and helps to support this blog (thank you!). I have tried and loved all the products I recommend and link to, but I recommend them first and foremost because they are useful, not because of the small commission received when you purchase them.



Royal Icing Hybrid

  1. Scale out all ingredients into the (very clean! No grease at all) bowl of your stand mixer fitted with paddle attachment.
  2. Beat on the lowest setting, to avoid getting icing sugar all over your kitchen, until the egg whites have absorbed it. Then, beat on medium low (3 on a Kitchenaid) for 13-16 minutes, scraping the bowl as necessary so everything is incorporated.
  3. Check the consistency at this point, if the royal icing doesn’t hold a stiff peak yet (see photo on the left above) continue to beat at 1-2min intervals at the same speed until it does (photo on right above is a stiff peak).
  4. Use immediately if piping string-work, Lambeth or anything else that needs structure. Every 30 minutes you’ll need to empty your bag then re-whip on low to get rid of air bubbles.
    *Important: keep your bowl covered tightly with press and seal or a just-damp towel to prevent a crust from forming.



You can keep royal icing out at room temperature for one day in the bowl, sealed tightly, afterwards store it as described here:

To store place in a clean glass container, cover with press and seal and then the lid.

To use for flooding add water a couple drops at a time until desired consistency is reached.

Icing is best used on the day-of for piping string-work, Lambeth or any other intricate designs.

However, it can be stored in the fridge for up to 1 week, sealed as described above.

Always re-whip icing at medium low speed until it reaches stiff peaks again before using.

Occasionally you may have to add a tsp or two of icing sugar if the icing has become too liquid after sitting out, and conversely, if it’s dried you may need to add a drop or two of water.