Cracks. Craters. Weird finishes. Your once-perfect flood suddenly collapses after it dried. Worst of all, you’re standing there asking yourself the same thing I used to:

“What am I doing wrong?”

The Royal Icing Sabotage No One Talks About

Royal icing can feel like one big guessing game. One day your cookies dry flawlessly, the next they’re covered in little hairline cracks or sinkholes. We blame technique, weather, mixing time, hydration—which, yes, that can all impact things. But the one ingredient that quietly controls it all may be working against you!

Meringue powder.

That’s right, All Meringue Powders Are Not Created Equal!

Most decorators grab whatever brand is cheapest or trending, not realizing what’s inside that little bag can make or break everything from structure to shine.

What I didn’t know for years? Meringue powder affects:

• How quickly your icing dries (and whether it cracks)
• How it holds air (and whether it sinks or stays full)
• How smooth it pipes, how long it lasts, even how it tastes

No amount of careful piping can compensate for a product that’s inconsistent, chemically flavored, or full of fillers. Trust me—I tried.

The Fix That Finally Worked for Me

After way too many batches of disappointing cookies, I made a change I now wish I’d done sooner: I switched to Modern Mountain’s meringue powder.

Here’s what happened in just one batch:

• No more cracks — Icing dried evenly and flexibly, with no hairline splits.
• No more craters — Flooded areas stayed full, smooth, and beautiful.
• Better consistency — Mixing and piping suddenly felt easy, not like a battle.
• Consistent results — Every batch since has behaved the same. No more surprises.

And the biggest win? I started to feel confident again.

Decorating became fun—something I looked forward to instead of dreading.

How to Fix Royal Icing Mistakes (For Real)

Let’s get practical—here are the real fixes to the most common royal icing problems:

1. Cracked Royal Icing

Cracks form when icing dries too quickly or unevenly. Try working in a cooler space or using a gentle fan. But the real fix? A meringue powder that creates structure without brittleness.

2. Craters in Royal Icing

Craters are caused by too much air or icing that’s too thin. Mix on low speed or by hand, and let your icing rest before using. But even more important: use a meringue powder that helps hold air the right way.

3. Too Thick or Too Thin

Always thin icing gradually—just a few drops of water at a time. But also know: some powders contain thickeners that throw off your ratios. Modern Mountain’s formula is clean and non-GMO, which means better consistency with less guesswork.

4. On-the-Fly Mistakes

Stray line? Act fast with a clean toothpick or brush while the icing is wet. For bigger issues—like cracking or cratered surfaces or color bleeding—try layering a second coat or turning it into a creative detail. But if these problems keep happening and you know you’re doing everything right, it’s not your skills. It’s likely your ingredients.

Why I Use (and Recommend) This Meringue Powder

After trying nearly every option out there, here’s why Modern Mountain is the only one I keep restocking:

• No titanium dioxide — a whitening agent banned in the EU for safety reasons
• Non-GMO, clean-label ingredients — no mystery fillers or artificial flavors
• Made specifically for royal icing — not just a basic egg white replacer
• Fast-drying but flexible — smooth, consistent results without cracking
• Natural & neutral flavor — so your cookies taste as good as they look

You’re Not the Problem—But You Can Be the Solution

If you’ve been Googling “how to fix royal icing mistakes” or shedding tears over cookies that didn’t turn out, please know this isn’t about perfection. It’s about peace of mind.

Sometimes the fix isn’t in trying harder—it’s in choosing better.

That one switch—from a powder that sabotaged me to one that supported me—changed everything. No more second-guessing. Just cookies I’m proud to serve.

And if that’s what you’re after too? You’re one ingredient away!