Royal Icing Flowers

Royal Icing Flowers

This recipe goes with Tiered Poppy Seed Wedding Cake

Southern Living JUNE 2008

  • Yield: Makes 3 cups icing, about 70 flowers
  • Prep time: 2 Hours
  • Dry: 8 Hours


  • 1 (16-ounce) package powdered sugar
  • 1/2 cup warm water
  • 3 tablespoons meringue powder


1. Beat all ingredients at low speed with an electric mixer until blended. Beat at high speed 4 to 5 minutes or until stiff peaks form. (If icing is too stiff, add additional water, 1/2 teaspoon at a time, until desired consistency is reached.)

2. Insert a coupler into a large decorating bag. Fit coupler with metal tip #104, and fill bag with icing. Pipe about 40 (1-inch) roses and 30 rosebuds, using a flower nail. Gently remove, and place on wax paper; let dry at least 8 hours. Store in an airtight container up to 1 month.

Note: Keep extra icing covered tightly.


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Royal Icing Flowers Recipe