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Royal Icing

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    Martha Stewart Living, Holiday 2009
    • Yield Makes about 3 1/2 cups
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    Ingredients

    • 2 pounds confectioners' sugar, sifted
    • 10 tablespoons meringue powder
    • 1 cup water

    Directions

    1. Combine confectioners' sugar and meringue powder in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until combined, about 1 minute. With mixer on low, gradually add water. Mix on low until smooth and the consistency of thick honey, about 5 minutes. Do not overbeat. If icing is too thick, add more water, a little at a time, beating to desired consistency. If icing is too thin, continue mixing for 2 to 3 minutes more. Icing will keep, covered and refrigerated, for up to 1 week. (Stir with a rubber spatula before using.)

    Cook's Note

    To prevent icing from hardening, cover bowl or piping tip with a damp paper towel, and wrap in plastic.

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