Food & Cooking Recipes Dessert & Treats Recipes Colored Royal Icing Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Yield: 2 cups Use this icing to decorate your favorite sugar cookies recipe. Ingredients 6 cups sifted confectioners' sugar 6 egg whites Freshly squeezed lemon juice, to thin Food coloring Directions Put sugar in a mixing bowl. With the mixer running, slowly add egg whites, allowing the sugar to absorb them. Add just enough egg whites to get a smooth consistency (you may not need all 6). If icing becomes too thick, thin with lemon juice. Divide the icing among several small bowls and tint with a small amount of paste or powdered food coloring. Mix well for an even color. Spread a thin layer of base icing on the cooled cookies, using a flat metal spatula. Allow to set uncovered for about 1 1/2 hours or overnight. Cover bowls of leftover icing with plastic wrap, making sure the wrap touches the icing. This prevents it from forming a crust and drying out. Decorate the cookies using pastry bags and small tips. Thicken the icing with a bit of confectioners' sugar before putting it in the pastry bags. Cook's Notes We used Ateco food coloring and pastry tips. Some of the colors used were lemon yellow (#1220), teal green (#1137), Georgia peach (#1138), and seafoam green (#1128). Rate it Print