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
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.