Egg-Free Royal Icing
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
- 1 pound confectioners' sugar
- 5 tablespoons meringue powder
- Scant 1/2 cup water
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.
Don't add all the water at first; test on parchment with the stencil to determine the best consistency.