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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).
Martha Stewart Living, July 2011
  • 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)

Directions

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

Cook's Note

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

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