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Red, White, and Blue Royal Icing

To make the spectacular bursts, you'll need three pastry bags -- one for each color. Fit one bag with a small round tip (we used Ateco #2) and the remaining two with very small tips (such as Ateco #0).

  • yield: Makes about 4 2/3 cups (enough for 7 dozen 1 3/4-inch cookies, 5 dozen 2 1/4-inch cookies, 30 2 3/4-inch cookies, or 13 3 1/2-inch cookies)

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Ingredients

  • 1 cup water, plus more if needed
  • 1/2 cup meringue powder (nycake.com)
  • 2 pounds confectioners' sugar, sifted
  • Gel-paste food coloring in Red Red, Royal Blue, and Navy Blue (nycake.com)

Cook's Note

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

Directions

  1. Step 1

    Whisk 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. (Icing should be the consistency of glue.)

  2. Step 2

    Transfer two-thirds of the white icing to the squeeze bottle with the larger hole or to the pastry bag fitted with the larger tip.

  3. Step 3

    Divide remaining icing in half, and tint one half using red food coloring and the other half using the 2 blue food colorings until desired colors are achieved.

  4. Step 4

    Transfer red and blue icings to the remaining 2 squeeze bottles or the pastry bags fitted with the smaller tips.

Source
Martha Stewart Living, July 2011

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