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Royal Icing

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


  1. 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.

Cook's Notes

Don't add all the water at first; test on parchment with the stencil to determine the best consistency.

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