Royal Icing for Wedding Cake
This versatile recipe is a classic for decorating sweets.
- Yield: Makes about 6 cups
Photography: Ellen McDermott
Source: Martha Stewart Weddings, Winter 2006
- 3 pounds confectioners' sugar
- 3/4 cup plus 3 tablespoons meringue powder or powdered egg whites
Stir together the confectioners' sugar, meringue powder, and 1 1/4 cups water in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until smooth, about 7 minutes. Add water, 1 teaspoon at a time, to achieve a consistency slightly thicker than honey. Icing can be stored airtight up to 2 hours.
Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.