Egg-Free Royal Icing

Royal icing goes on smooth and dries with a hard finish, so it's ideal for decorating. Spread this royal icing recipe over your favorite sugar cookies. If you're making a royal icing recipe 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 1/2 cups
Egg-Free Royal Icing

Source: Martha Stewart Weddings, Winter 2002


  • 1 pound confectioners' sugar
  • 5 tablespoons meringue powder
  • Scant 1/2 cup water


  1. Beat ingredients in a mixer bowl on low speed until smooth, about 7 minutes. If icing is too thick, add more water; if too thin, beat 2 to 3 minutes more.

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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