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Royal Icing for Halloween Gingerbread Cookies

Use this recipe when decorating our Halloween Gingerbread Cookies.

  • Yield: Makes about 2 1/2 cups

Source: Martha Stewart Living, October 1995


  • 2 large egg whites, or more to thin icing
  • 4 cups sifted confectioners' sugar, or more to thicken icing
  • Juice of 1 lemon
  • 3 drops glycerin


  1. Beat the egg whites until stiff but not dry. Add sugar, lemon juice, and glycerin, and beat for 1 minute more. If icing is too thick, add more egg whites. If it is too thin, add more sugar.

  2. Divide icing into small bowls and tint with small amounts of liquid food coloring.

Cook's Notes

Glycerin is available in pharmacies and baking-supply stores; it keeps the icing soft a little longer and makes it glossier.

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