This Martha Stewart Royal Icing Recipe is a smooth and versatile icing, which includes confectioners’ sugar and either meringue powder or egg whites. It’s a classic, foolproof recipe, ready in just 5 minutes—perfect for decorating cookies, gingerbread houses, and more.
Martha Stewart Royal Icing Recipe Ingredients
- 1 box confectioners’ sugar (1 pound)
- 5 tablespoons meringue powder, or 2 large egg whites
How To Make Martha Stewart Royal Icing Recipe
- Combine dry ingredients: In the bowl of an electric mixer fitted with the paddle attachment, combine the confectioners’ sugar and meringue powder (or egg whites).
- Add water to mix: If using meringue powder, add a scant ½ cup water. If using egg whites, add just enough water to help the mixer combine the ingredients. Start slowly to avoid a runny texture.
- Mix until desired texture: Beat on low speed until the icing holds a ribbon-like trail for about 5 seconds when the paddle is lifted. Add more water a tablespoon at a time if needed to thin the icing.
Recipe Tips
- How to thin royal icing:
Add water one tablespoon at a time to reach piping or flooding consistency. - Can I flavor royal icing?
Yes, use clear extracts like vanilla or almond to keep the icing bright white. - How to store royal icing:
Cover with plastic wrap touching the surface and refrigerate for up to 3 days. - Why use meringue powder?
It’s safer than raw egg whites and more shelf-stable, especially for decorating cookies. - What consistency do I need for piping vs. flooding?
Piping consistency should hold its shape; flooding should smooth out within 10 seconds.
What To Use Royal Icing On
This icing is ideal for precision decorating and works best on:
- Sugar cookies
- Gingerbread cookies or houses
- Macarons
- Edible decorations
- Cake details
How To Store Royal Icing
Short-Term:
Transfer icing to an airtight container and press plastic wrap directly onto the surface. Refrigerate for up to 3 days.
Freezer Option:
Freeze in an airtight container for up to 1 month. Thaw and re-whip before using.
Royal Icing Nutrition Facts
- Calories: ~60
- Carbohydrates: 15g
- Sugar: 14g
- Protein: 0g
- Fat: 0g
- Sodium: 5mg
Nutrition information is estimated and may vary based on ingredients and portion size.
FAQs
Can I make royal icing without meringue powder?
Yes, just use 2 egg whites instead, but ensure you’re using pasteurized eggs for safety.
Why is my royal icing too stiff?
Add water slowly to thin it out. Use a spray bottle for more control.
Can I color royal icing?
Yes, use gel food coloring for vibrant hues without thinning the icing.
How long does royal icing take to dry?
Usually 6–8 hours at room temperature. For thick layers, allow overnight.
Try More Recipes:
- Martha Stewart Vanilla Cake Recipe
- Martha Stewart Red Velvet Cake Recipe
- Martha Stewart Oatmeal Raisin Cookies Recipe
Martha Stewart Royal Icing Recipe
Description
A quick, smooth-setting icing ideal for cookie decorating and detailed piping—made with just sugar and meringue powder or egg whites.
Ingredients
Instructions
- In mixer bowl, combine sugar and meringue powder (or egg whites).
- Mix on low, slowly adding water until incorporated.
- Beat until the icing forms a ribbon-like trail that holds for 5 seconds.
- Adjust with more water if needed. Use immediately or store airtight.