Under 30 Minutes

Royal Icing

  • Prep:
  • Total Time:
  • Yield: Makes about 2 cups (enough for 1 batch lamb cookies or 1 batch poppy-shaped lemon cookies)
Royal Icing

Source: Martha Stewart Living, April 2010

Ingredients

  • 1/2 cup water, plus more if needed
  • 1/4 cup meringue powder (nycake.com)
  • 1 pound confectioners' sugar, sifted
  • Gel-paste food coloring in Soft Pink for lambs (optional) or desired colors for poppies (nycake.com)

Directions

  1. Beat water and meringue powder with a mixer on medium speed until soft peaks form, about 3 minutes. Add sugar, and beat until icing holds a ribbonlike trail on the surface for 5 seconds when beater is raised.

  2. Tint icing with food coloring just before using. (If making poppy-shaped lemon cookies, divide icing before tinting.)

Cook's Note

Icing can be stored in an airtight container (with a damp paper towel covering the surface) for up to 1 week.

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