I need to make my first batch of royal icing, and I'm wondering which is the best to use? I see some recipes use egg whites, and some use meringue powder. Can someone steer me in the right direction?

i am no expert but i use the wilton recipe which uses meringue powder.....i just made it tonight and it came out perfect. i found it on the WILTON website

good luck, its such fun making flowers out of it

T

I've always used the wilton recipe.

http://www.wilton.com/recipe/Royal-Icing

I like to use meringue powder in my RI since it is pasteurized.

Thanks for the suggestion. I will buy meringue powder this week. Do you also strain your RI through a clean stocking?

Ugh my computer is messing up, sorry if I double post but I was trying to say-

I use the meringue just in case (older people, kiddos and prego ladies)... I've never made the egg whites version though, can't tell you if there is a difference.

I didn't strain mine either, but I did sift it. I didn't have a problem with a #1 tip. This week is my first time using it though so can't offer that much help except to say I love it! :] Piping is FUN!

Good for you, Jae! I hope I become good enough that I can say I love it, too!!!

Well I don't know if you already know all of the techniques and whatnot BUT someone on here told me to search on youtube and I watched videos and seeing someone do it made it a lot easier! :] Have fun!

AThe link to the recipe above differs from the recipe in the Wilton Course 2 book. The other recipe calls for 2 cups powdered sugar that is sifted. My royal icing came out a little soft. I even used less water than the recipe called for. Does anyone know if the sifting makes a difference? Also, isn't 1 lb 2 cups and not 4 cups? I'm a little confused between the two recipes. Any suggestions would be appreciated.