This delicious royal icing recipe, inspired by Martha Stewart, is a quick and easy way to elevate your baking. Perfect for decorating cookies, cakes, or gingerbread creations, it uses just three common ingredients you likely already have. Its smooth, glossy finish and adaptable texture make it a must-have for festive or everyday treats!
Ingredients Needed:
- 2 large egg whites, or more to thin icing
- 4 cups sifted confectioners’ sugar, or more to thicken icing
- 2-4 teaspoons fresh lemon juice
How To Make Royal Icing Recipe?
- Beat the egg whites : Whisk 2 large egg whites in a bowl until stiff peaks form, ensuring they remain glossy and not overbeaten.
- Add icing sugar and lemon juice : Gradually sift in 450g / 4 cups of icing sugar and mix with 10-20ml / 2-4 teaspoons of fresh lemon juice until smooth and combined.
- Adjust the icing consistency : If the icing is too thick, add a small amount of egg white. If it’s too thin, sift in more icing sugar gradually.
- Store the icing : Place in an airtight container and refrigerate for up to 3 days. Stir thoroughly before using.
Recipe Tips:
- Sift the Sugar : Always sift the icing sugar to remove lumps. This ensures your royal icing is smooth and easy to pipe.
- Use Room Temperature Eggs : Egg whites at room temperature whip better, giving you a stable and fluffy icing base.
- Check the Consistency : Test your icing by running a knife through it. If it holds its shape for 10 seconds, it’s perfect for piping. Thin it out for flooding cookies.
- Cover to Prevent Drying : Royal icing dries quickly when exposed to air. Keep a damp cloth over your bowl or transfer it to an airtight container while working.
- Work in Small Batches : For intricate designs, divide the icing into smaller portions and tint them with gel food coloring for precise control.
How To Store Royal Icing?
Let the royal icing come to room temperature first. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days. Stir well before using to ensure a smooth consistency.
Nutrition Facts
Serving Size: 2 tablespoons (33g)
- Calories: 120
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 10mg
- Total Carbohydrate: 29g
- Dietary Fiber: 0g
- Sugars: 28g
- Protein: 0g
Check out More Recipes:
- Martha Stewart Sugar Cookies
- Martha Stewart Shortbread Cookies
- Martha Stewart Peanut Butter Cookies
- Martha Stewart Chocolate Chip Cookies
- Martha Stewart Chocolate Cake
Martha Stewart Royal Icing
Description
This delicious royal icing recipe, inspired by Martha Stewart, is a quick and easy way to elevate your baking. Perfect for decorating cookies, cakes, or gingerbread creations, it uses just three common ingredients you likely already have. Its smooth, glossy finish and adaptable texture make it a must-have for festive or everyday treats!
Ingredients
Instructions
- Beat the egg whites : Whisk 2 large egg whites in a bowl until stiff peaks form, ensuring they remain glossy and not overbeaten.
- Add icing sugar and lemon juice : Gradually sift in 450g / 4 cups of icing sugar and mix with 10-20ml / 2-4 teaspoons of fresh lemon juice until smooth and combined.
- Adjust the icing consistency : If the icing is too thick, add a small amount of egg white. If it’s too thin, sift in more icing sugar gradually.
- Store the icing : Place in an airtight container and refrigerate for up to 3 days. Stir thoroughly before using.
Notes
- Sift the Sugar : Always sift the icing sugar to remove lumps. This ensures your royal icing is smooth and easy to pipe.
- Use Room Temperature Eggs : Egg whites at room temperature whip better, giving you a stable and fluffy icing base.
- Check the Consistency : Test your icing by running a knife through it. If it holds its shape for 10 seconds, it’s perfect for piping. Thin it out for flooding cookies.
- Cover to Prevent Drying : Royal icing dries quickly when exposed to air. Keep a damp cloth over your bowl or transfer it to an airtight container while working.
- Work in Small Batches : For intricate designs, divide the icing into smaller portions and tint them with gel food coloring for precise control.