New This Month

Royal Icing for Gingerbread Cookies


Use this to decorate our Molasses-Gingerbread and Honey-Gingerbread cookies.

  • Yield: Makes about 2 1/2 cups

Photography: Sang An

Source: Martha Stewart Living, December 2007


  • 1 pound confectioners' sugar, plus more if needed
  • 5 tablespoons meringue powder


  1. Beat sugar, meringue powder, and a scant 1/4 cup water in the bowl of an electric mixer fitted with the paddle attachment on low speed until smooth, about 7 minutes. If icing is too thick, add more water, 1 teaspoon at a time; if too thin, beat icing for 2 to 3 minutes more, or add more sugar, 1 tablespoon at a time. Use immediately or store in an airtight container at room temperature overnight; stir before using.

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