Royal Icing for Tulip Wedding Cake

Use this icing to make our Tulip Wedding Cake.

  • Yield: Makes 2 1/2 cups

Photography: Victor Schrager

Source: Martha Stewart Weddings, Spring 2003


  • 1 pound confectioners' sugar
  • 5 tablespoons meringue powder


  1. In the bowl of an electric mixer fitted with the paddle attachment, combine the confectioners' sugar and the meringue powder with a scant 1/2 cup water. Beat on low speed until icing becomes fluffy yet dense, 7 to 8 minutes. Use immediately, or transfer to an airtight container. Stir well before using.


Be the first to comment!