Things to Make With Meringue Powder
You bought the tub for one recipe - here's everything else it does. Meringue powder is the shortcut to royal icing that dries hard, meringues that don't weep, buttercream that survives a warm room, and whipped cream that holds for days. Turns out it earns its shelf space.
Where to Start
The six that show off what meringue powder can really do - from the royal icing every decorator swears by to buttercream that won't quit in the heat.
Our RecipeRoyal Icing with Meringue Powder
Our own no-fail royal icing - meringue powder means it whips glossy, pipes clean, and dries hard enough to stack. Made with Modern Mountain Meringue Powder.
Our RecipeMeringue Cookies
Crisp, melt-away meringue cookies from a full cup of Modern Mountain Meringue Powder - no separating eggs, no weeping.
Swiss Meringue Buttercream (with Meringue Powder)
All the silk of Swiss meringue buttercream, none of the cooking eggs - meringue powder does the stabilizing.
Stabilized Whipped Cream
Whipped cream that holds for hours (or days) instead of deflating - one teaspoon of meringue powder is the trick.
Boiled (7-Minute) Frosting
The glossy, marshmallowy boiled frosting - made with meringue powder instead of raw egg whites.
Royal Icing for Gingerbread Houses
Construction-grade "glue" icing - extra meringue powder sets it rock-hard so the walls actually stay up.
Royal Icing & Cookie Decorating
The #1 reason to keep meringue powder on hand - icing that pipes smooth, dries hard, and holds fine detail. Start with a classic base, then branch into flavors and painted-cookie techniques.
Our RecipeRoyal Icing with Meringue Powder
Our own no-fail royal icing - meringue powder means it whips glossy, pipes clean, and dries hard enough to stack. Made with Modern Mountain Meringue Powder.
My Favorite Royal Icing
The decorator-approved base - flows for flooding, stiffens for detail, all from one batch.
Chocolate Royal Icing
Cocoa turns the classic into a deep-brown icing that sets up just as firm - proof your decorated cookies don't have to be white.
Coffee Royal Icing
A coffee-spiked royal icing with a mocha-shop edge - the grown-up way to finish a decorated cookie.
Lemon Royal Icing
Fresh lemon brightens the whole batch so cookies taste like more than sugar - still glossy, still ready to flood.
Vanilla Almond Royal Icing
A drop of almond extract lends that bakery-case, wedding-cookie flavor under the same crisp, hard-drying finish.
Salted Caramel Royal Icing
Buttery caramel with a pinch of salt - a decorating icing with real flavor, not just color.
Watercolor Royal Icing
Flood in white, then paint with food color for a soft watercolor wash - the same meringue-powder icing, turned into a canvas.
Marbled Royal Icing
Swirl two colors wet-on-wet for a marbled finish where no two cookies match - a decorator move that looks harder than it is.
One Meringue Powder, every recipe here
Every recipe on this page runs on meringue powder, so it's worth using a good one. Modern Mountain Meringue Powder is titanium-dioxide-free and whips up glossy and stable - for royal icing, meringues, and frostings that hold. Pair it with our Royal Icing Mix for decorating day, and a finishing sugar for the sparkle. Non-GMO sourced.
Meringues & Meringue Cookies
Meringue without cracking a single egg - shelf-stable, no-weep, and reliably crisp.
Our RecipeMeringue Cookies
Crisp, melt-away meringue cookies from a full cup of Modern Mountain Meringue Powder - no separating eggs, no weeping.
Easy Meringue Cookies
The author's preferred meringue-powder method - shelf-stable, reliably crisp, and flavor-it-any-way.
Easy Meringue
A light, low-effort baked meringue - pipe it into kisses or spread it into a pavlova shell.
Stabilized Frostings & Whipped Cream
The secret to frosting and whipped cream that don't slump, sweat, or weep - even in a warm kitchen.
Swiss Meringue Buttercream (with Meringue Powder)
All the silk of Swiss meringue buttercream, none of the cooking eggs - meringue powder does the stabilizing.
Stable Buttercream for Hot Weather
A tablespoon of meringue powder keeps this buttercream standing through a warm room or an outdoor party.
Meringue Powder Buttercream Flowers
Stiff enough to pipe petals that hold their edges - the buttercream built for flower work.
Stabilized Whipped Cream
Whipped cream that holds for hours (or days) instead of deflating - one teaspoon of meringue powder is the trick.
Boiled (7-Minute) Frosting
The glossy, marshmallowy boiled frosting - made with meringue powder instead of raw egg whites.
Not-Too-Sweet Buttercream
A less-sweet buttercream that still pipes with clean edges - a couple tablespoons of meringue powder keep it holding.
Other Uses
Gingerbread-house glue, molded sugar, glassy flood icing - the specialty jobs meringue powder quietly makes possible.
Royal Icing for Gingerbread Houses
Construction-grade "glue" icing - extra meringue powder sets it rock-hard so the walls actually stay up.
Panoramic Sugar Eggs
The old-school molded sugar egg - meringue powder binds the sugar so it holds its shape and the scene inside.
Color-Flow Flood Icing
A pourable flood icing for smooth, glassy cookie tops - the flooding half of the decorating equation.
The Decorating Shelf
Free shipping on orders over $30
The Scoop on our Meringue Powder
A meringue powder for royal icing fit for a queen. Effortlessly whip up beautiful batches and give your sugar cookie designs the fairytale ending they deserve.
No Titanium Dioxide- Professional Quality
- Naturally Flavored
- Free shipping on orders over $30
We've Got Answers
What is meringue powder?
A shelf-stable blend of dried egg whites, sugar, and stabilizers that replaces fresh egg whites. Just add water - no separating eggs, no raw-egg worry, and it keeps for months.
How much meringue powder equals one egg white?
As a general rule, about 2 teaspoons meringue powder + 2 tablespoons water = 1 egg white - but always follow your specific recipe, since ratios vary by use.
Meringue powder vs. egg whites - what's the difference?
Meringue powder is more stable and consistent (no weeping, no raw-egg risk, long shelf life), which is why it's the standard for royal icing and decorating. Fresh whites can give a bit more volume in some meringues.
Is meringue powder the same as egg white powder or cream of tartar?
No - it's dried egg whites plus sugar and stabilizers (often including cream of tartar), so it's a ready-to-use blend, not a single ingredient.
Does meringue powder need to be refrigerated?
No - store it sealed in a cool, dry place and it keeps for months. That shelf stability is a big reason decorators keep it on hand.
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