Royal icing is best for decorating cookies, since it dries to a plaster-hard finish. This recipe yields enough to cover about 100 three- to four-inch cookies. To ice all those in this story, you will need to make two batches of icing; increasing the recipe by half won't work well.
- Total Time:
- Yield: Makes about 2 cups
Photography: Sang An
Source: Martha Stewart Living, December 2012
- 1 pound confectioners' sugar, sifted, plus more if needed
- 5 tablespoons meringue powder (wilton.com)
- Scant 1/2 cup water, plus more if needed
Combine all ingredients in a bowl, and beat with a mixer on low speed until smooth and opaque white, about 7 minutes. If icing is too thick, add more water, 1 teaspoon at a time, until icing has the consistency of glue; if too thin, beat icing 2 to 3 minutes more, or add more sugar, 1 tablespoon at a time.