Marthas Favorite Royal Icing Recipes

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MARTHA STEWART'S ROYAL ICING



Martha Stewart's Royal Icing image

Great icing recipe for sugar cookies. It hardens nicely and can stack in storage.

Provided by RecipeGirl.com (shared from Martha Stewart's Baking Handbook)

Categories     Dessert

Number Of Ingredients 4

1 pound powdered sugar
5 tablespoons meringue powder
1/2 cup water
liquid or gel paste food coloring, (optional)

Steps:

  • In a large bowl, use an electric mixer to combine the sugar, meringue powder, and a scant 1/2 cup water on low speed. Beat until the mixture is fluffy yet dense, 7 to 8 minutes.
  • To thin the icing for flooding (filling in areas with a thin layer of icing), stir in additional water, 1 teaspoon at a time. Test the consistency by lifting a spoonful of icing and letting it drip back into the bowl; a ribbon should remain on the surface for 5 to 7 seconds.
  • To tint icing, dip a toothpick or wooden skewer into food coloring, and gradually mix it in until the desired shade is reached.

Nutrition Facts : ServingSize 1 serving, Calories 51 kcal, Carbohydrate 13 g, Protein 1 g, Sodium 8 mg, Sugar 12 g

ROYAL ICING



Royal Icing image

This is our go-to recipe for royal icing. We use it for decorating cookies and cakes. To make it especially glossy, mix in a three drops of glycerin (available at drugstores).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 3

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

Steps:

  • Beat the whites until stiff but not dry. Add sugar, lemon juice and glycerin (if using); beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.

MARTHA'S FAVORITE ROYAL ICING



Martha's Favorite Royal Icing image

Royal icing is best for decorating cookies, since it dries to a plaster-hard finish. This recipe yields enough to cover about 100 three- to four-inch cookies. To ice all those in this story, you will need to make two batches of icing; increasing the recipe by half won't work well.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 12m

Yield Makes about 2 cups

Number Of Ingredients 3

1 pound confectioners' sugar, sifted, plus more if needed
5 tablespoons meringue powder
Scant 1/2 cup water, plus more if needed

Steps:

  • Combine all ingredients in a bowl, and beat with a mixer on low speed until smooth and opaque white, about 7 minutes. If icing is too thick, add more water, 1 teaspoon at a time, until icing has the consistency of glue; if too thin, beat icing 2 to 3 minutes more, or add more sugar, 1 tablespoon at a time.

ANNE'S AWESOME "GLASS" ROYAL ICING



Anne's Awesome

This is a traditional royal icing, but the consistency is perfect for a Martha-style cookie! They are just BEAUTIFUL and the icing hardens but is not rock hard... ahhhhh perfection. Eat your heart out Martha! To add colors, transfer a small amount of royal icing from the base recipe into a different bowl and mix in Wilton® gel icing colors.

Provided by Adrienne Belaire

Categories     Desserts     Frostings and Icings     Cookie Frosting

Time 10m

Yield 32

Number Of Ingredients 3

1 egg white
½ (16 ounce) box confectioners' sugar
1 teaspoon lemon juice

Steps:

  • Beat egg white in a bowl using an electric mixer until foamy. Add 1/2 of the confectioners' sugar and beat until just combined. Beat in remaining confectioners' sugar and lemon juice until soft peaks form and the icing holds an indentation when you "cut" it with a knife.

Nutrition Facts : Calories 27.8 calories, Carbohydrate 7 g, Protein 0.1 g, Sodium 1.8 mg, Sugar 6.9 g

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