Royal Icing for Sugar Cookies

If you're decorating cookies for children, pregnant women, or anyone with compromised immune systems, use meringue powder, found in the baking aisle of most markets, instead of raw egg whites.

  • Yield: Makes 2 1/3 cups

Photography: not applicable

Source: Martha Stewart Kids

Ingredients

  • 1 box confectioners' sugar (1 pound)
  • 5 tablespoons meringue powder, or 2 large egg whites

Directions

  1. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.

Cook's Notes

Don't add all the water at first; test on parchment with the stencil to determine the best consistency.

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