If you’ve ever stared at your royal icing and thought, “What went wrong this time?” — you’re not alone.

Maybe your icing cracked down the middle. Maybe it cratered, bled, or dried tacky. Maybe you followed the same steps as last time—and still got wildly different results.

It’s frustrating. It’s confusing. And honestly? It’s easy to blame yourself.

I used to do exactly that. But then I made one change that flipped everything: I stopped using the meringue powder I thought was working and switched to one that actually did.

The Ingredient Everyone Uses—but No One Questions

Let’s be real: meringue powder is in every royal icing recipe. It’s not a secret. It’s not a mystery.

But here’s what is surprising—how much that one ingredient impacts:

• Drying time
• Surface texture
• Glossiness and puff
• Flavor
• Even whether your icing cracks or craters

And not all meringue powders perform the same. Some include fillers. Some are sweetened. Some contain titanium dioxide—a whitening agent banned in the EU for potential health concerns. Some taste weird. Some just… don’t work every time.

So if you’re troubleshooting icing problems and nothing is helping, your meringue powder might be the quiet saboteur behind it all.

The Switch That Changed Everything

After way too many late-night cookie flops, I switched to Modern Mountain’s meringue powder—and the difference was instant.

• My outlines held.
• My flood icing stayed full and glossy.
• No more surprise cracks or craters.
• And my icing tasted clean and neutral—just sweet enough.

I felt proud of my cookies again. And more than that? I felt confident before I even started decorating.

💡 Pro Tip: How to Fix Common Royal Icing Issues (Fast)

If you’re still fighting with royal icing, these quick fixes—plus a better meringue powder—might just save the day.

1. Icing too thick or stiff?

Add water a few drops at a time and mix thoroughly. Over-thinned icing is hard to recover. Look for soft peaks when outlining and a 10–15 second sink time for flood consistency. A powder with added thickeners can throw things off—so keep your formula clean.

2. Icing won’t dry or stays tacky?

Work in a dry space and use a fan or dehydrator. But if your icing stays soft for hours, your meringue powder might not be built for performance. Modern Mountain’s formula dries evenly and reliably, even in tricky humidity.

3. Surface craters or sinking lines?

Mix icing slowly and let it rest to let air bubbles rise. But structure starts with your base: a quality powder helps icing hold its shape and prevents sinking centers.

4. Icing tastes weird or overly sweet?

That’s often from artificial flavorings or sweeteners in your powder. If your cookies taste “off,” it’s not you—it’s probably your ingredients. A clean powder lets your cookies shine without competing.

The Meringue Powder I Use (and Recommend)

Here’s why Modern Mountain is the only brand I trust:

• No titanium dioxide
• Non-GMO and clean label
• No artificial flavors or fillers
• Dries fast, stays flexible, pipes beautifully
• Tastes neutral—no weird aftertaste

Final Thoughts: One Smart Swap, So Much Less Stress

You don’t have to learn a new technique. You don’t need to chase perfection.

You just need to stop settling for ingredients that make you question yourself.

The moment I switched meringue powders, I stopped troubleshooting and started creating again. And if you’re anything like me, you’ll wish you made the swap sooner.

Because cookie decorating should feel fun, not frustrating.

And the right meringue powder? It’s the easiest way to take back control of your royal icing.