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Egg-Free Royal Icing

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Royal icing goes on smooth and dries with a hard finish, so it's ideal for decorating. Spread this royal icing recipe over your favorite sugar cookies. If you're making a royal icing recipe for children, pregnant women, or anyone with compromised immune systems, use meringue powder, found in the baking aisle of most markets, instead of raw egg whites.

  • Yield: Makes 2 1/2 cups

Source: Martha Stewart Weddings, Winter 2002

Ingredients

  • 1 pound confectioners' sugar
  • 5 tablespoons meringue powder
  • Scant 1/2 cup water

Directions

  1. Beat ingredients in a mixer bowl on low speed until smooth, about 7 minutes. If icing is too thick, add more water; if too thin, beat 2 to 3 minutes more.

Cook's Notes

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

Reviews Add a comment

  • shaoi
    17 MAR, 2012
    I think I just found my go-to royal icing recipe. It is just sweet enough and my family enjoyed it. I have about a cup left over after icing 28 medium-sized cookies for St. Patty's Day. I used it with the Ideal Sugar Cookie recipe. Thank you, Martha and staff!
    Reply
  • bibliobethica
    26 FEB, 2011
    I noticed Danni B is now selling her royal icing. Makes me wonder, what is the shelf life of the frosting? I always make too much.
    Reply
  • Cally6
    12 FEB, 2011
    And when using egg whites, do not add the water. I add a couple of tsps. of lemon juice for thinner consistency.
    Reply
  • Cally6
    12 FEB, 2011
    In response to dancer65, when using egg whites, place all ingredients in bowl together and mix.
    Reply
  • amotn
    18 DEC, 2010
    This is NOT an egg free frosting. This could cause a severe allergic reaction if you cannot eat eggs. Imagine some one telling a friend that the frosting is egg free when it is not. This needs to be renamed or removed.
    Reply
  • dancer65
    16 DEC, 2010
    If you are using the egg whites, do you beat the eggs whites first and then add the sugar or do you mix then together and beat themaat the same time? I am making the cookies now and need to know how to do the icing. Thanks
    Reply
  • MaryGirlMomOf5
    11 DEC, 2010
    If using egg whites, please be aware of the risk of Salmonella. Raw egg products should never be given to babies, small children, the elderly, or anyone with a compromised immune system. Healthy adults who choose to consume raw eggs or raw eggs products should be made aware of the risk of food bourne illness.
    Reply
  • Cally6
    19 OCT, 2010
    Royal Icing Using Egg Whites: 2 large egg whites, 2 tsps. fresh lemon juice, and 3 cups confectioners (icing) sugar, sifted. Mix this altogether by hand and divide into small glass custard cups. I add a tiny bit of Wilton Icing Color gel to each cup for various gorgeous colors. My kids use water paintbrushes to ice the cookies!
    Reply
  • crazymomma2day
    4 MAY, 2010
    going to try the egg white instead of meringue powder. recipe doesnt say anything about adding color to the piping icing. Divide up once mixed and add food coloring for piping in color? any experiences, thoughts on this appreciated.
    Reply
  • kniymc
    19 MAR, 2010
    if you're using egg whites, you don't need water at all for piping consistenecy, but you will need a small amount for flooding. If you use meringue powder, then use the water. notice that the directions here don't mention the egg whites... these directions are for the meringue powder only.
    Reply