Royal Icing Pre-Mix (Meringue Powder)
Just add water and whip. Consistent, fast-drying royal icing — no eggs to separate, no batch failures.
A pre-measured royal icing powder built on an egg-white-powder base: add water, whip for about 90 seconds, and pipe. Sets fast and hard with a full, glossy finish — no collapse, no weeping. One mix gives two consistencies (stiff for outlining and stringwork, thin for flooding), making it ideal for gingerbread and cookie decorators, bakeries and hobby-kit producers.
- Just add water (100 g powder : 16 g water) — ready to pipe in about 90 seconds
- Dries fast and hard with a full, glossy finish — no collapse, no weeping
- Two consistencies from one mix: stiff for outlining & stringwork, thin for flooding
- Egg-white-powder base — repeatable whipping results, no separating fresh eggs
- Fine, free-flowing powder: bright white, lump-free, dry to the touch
Two Consistencies, One Mix
Stiff — straight off the mixer
A lifted peak holds an arrow-like tip and the surface stays distinct without merging back.
Outlines, borders, piped flowers, pleats, basket-weave, string & bridge work
Thin — add a touch more water
The icing self-levels within about 10 seconds into a smooth, glossy flood glaze.
Flooding cookies, filling, fine detail work, multi-colour blending
How to Mix — 4 Steps
- 1
Combine 100 g pre-mix with 16 g water and mix thoroughly.
- 2
Beat on low speed for 1 minute.
- 3
Scrape the sides back to the centre and beat a further 30 seconds, until a stiff peak forms.
- 4
Transfer to a piping bag and snip a small opening at the tip.
What Your Customers Make With It
- Gingerbread & cookies
- Cake decoration
- String & bridge work
- Flooding & fine detail
End-product imagery above was produced with this series — use it in your own catalogue, repack or storefront.
Specifications
| Pack size | 200 g pack |
| Shelf life | 365 days |
| Storage | Powder: cool, dry place. Mixed icing: cover with double cling film, refrigerate, use within 1 week. |
| Ingredients | White sugar, egg white powder, sodium carboxymethylcellulose (CMC), food flavouring |
| Certification | China food production licence SC113132132201227 |
| Manufacturer | Shangyou Baking Materials Factory — Suqian, Jiangsu, China |
| Applications | Gingerbread & cookie decorating, cake decoration, string & bridge work |
Full spec sheet, ingredients list and Certificates of Analysis available on request.
Storage & Handling
Unopened powder
Store in a cool, dry place — 365-day shelf life.
Mixed icing
Cover with double cling film or an airtight container, refrigerate, and use within one week. Re-stir before use.
Decorated pieces
Air-dry at room temperature, or dry briefly in a low oven before decorating.
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