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Royal Icing

This recipe for royal icing, originally published in the December 2007 issue of Martha Stewart Living is used to make Television's Gingerbread Town-Square Cake of 2007.

  • Yield: Makes about 2 1/2 cups
Royal Icing

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.

Reviews (3)

  • The Allergen Free Cook 3 Dec, 2010

    This recipe is meant to be the "glue" for gingerbread houses - and it is an excellent recipe for that purpose!

  • marzipanmom 2 Nov, 2008

    I'm pretty sure that 5T of meringue powder is too much after trying this recipe and finding that using 1/4 cup water made a thick paste. I added at least another 1/2 cup more water adn it turned out ok. Since then I have compared this recipe to many others, including others on this website and the measurements just seem to be off on this one.

  • Legend 16 Dec, 2007

    Kittykelly, I believe you can also use plain egg white powder. You should be able to find this in your supermarket baking section. However, I purchase mine at my local health store (GNC, etc.) in the form of egg white protein powder. Check the ingredients and make sure it says 100% egg white powder. You get a lot more product thatn n n n n n s n n n n n n ounce for ounce - cheaper!!!

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