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Royal Icing

Use this icing when making the Flower Sugar Cookies.


  • 2 pounds confectioners' sugar
  • 2/3 cup water, plus more if needed
  • 1/2 cup plus 2 tablespoons meringue powder (
  • Gel-paste food coloring (optional)


  1. Step 1

    Beat sugar, water, and meringue powder with a mixer on low speed until smooth. (If icing is too thick, slowly add more water, beating to desired consistency. If icing is too thin, continue beating for 2 to 3 minutes more.) Add food coloring if desired, a drop at a time, until desired color is reached; if making more than 1 color, divide icing and work in batches. Icing can be refrigerated for up to 1 week.

Martha Stewart Living, December 2009

Reviews (4)

  • 10 Dec, 2011

    Can i add lemon juice to this recipe??? will it chang the color or texture if i do???

  • 30 Jan, 2011

    you could add flavoring, for example there is a clear vanilla sold at most cake decorating stores, I imagine you can also get it with wilton supplies.

  • 26 May, 2010

    I had been using glaze and having a really tough time controlling it, but this recipe is great. The consistency can be adjusted whether you want to pipe or flood. I recommend it.

  • 30 Dec, 2009

    While this was great for decorating cookies, the icing was pretty bland -- even bitter when it hardened. On the plus side, it dried quickly and stayed intact, even when the cookies were knocked around in a bag. I just wish it would've tasted better.