New This Month

Royal Icing

Use this recipe to decorate our homemade marshmallow treats. While not in use, the tip of the icing bag should be wrapped in a damp paper towel -- icing hardens quickly when exposed to air.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, April 2001

Ingredients

  • 1/2 pound confectioners' sugar (2 cups)
  • 2 1/2 tablespoons meringue powder
  • 1/4 cup water
  • Black or dark-brown gel food coloring

Directions

  1. In the bowl of an electric mixer fitted with the paddle attachment, combine confectioners' sugar and meringue powder with scant 1/4 cup water on low speed. Mix until fluffy yet dense, 10 to 15 minutes.

  2. Color the icing as needed starting with a small amount of gel food coloring.Transfer to a small pastry bag fitted with a 1/32-inch pastry tip (#1 Ateco).

  3. If making marshmallow treats, pipe faces as desired, or pipe eyes on both sides of coated chicks and two eyes and a nose on bunnies. Pipe one eye on flat bunnies and chicks. Store the royal icing in an airtight container up to a week, and stir before using.

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