This recipe for Royal Icing yields about 2 cups.
- Yield: Makes 2 cups
Source: Martha Stewart Weddings, Fall 2001
- 1 pound confectioners' sugar
- 5 tablespoons meringue powder
Put sugar and meringue powder in the bowl of an electric mixer fitted with a paddle attachment. Add a scant 1/2 cup water; beat on low speed until think and fluffy, 7 to 8 minutes. If icing is too thick to pipe easily, add a few drops of water. Use icing immediately, or store in an airtight container at room temperature for up to 2 days. Stir icing before using.