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Royal Icing for Cupcake Ornaments

Load pastry bags fitted with a fine tip with batches of this not-too-runny, not-too-thick royal icing and decorate our festive Cupcake Ornaments.

  • Yield: Makes 2 1/2 cups

Source: Martha Stewart Living, December/January 1998


  • 1 pound confectioners' sugar
  • 3 large egg whites or 5 tablespoons meringue powder mixed with 1/2 cup water
  • Paste or gel food coloring


  1. In the bowl of an electric mixer fitted with the paddle attachment, combine confectioners' sugar and egg whites. Mix on medium-high speed until combined and thickened, about 8 minutes. If decorating with more than one color, divide icing into batches. Using the end of a toothpick, add food coloring until the desired shade is achieved.

Cook's Notes

Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is at all compromised.

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