Food & Cooking Recipes Dessert & Treats Recipes Royal Icing for Gingercake House 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 April 9, 2021 Print Rate It Share Share Tweet Pin Email Yield: 1 cup Use this recipe for royal icing to decorate our Gingercake House. Ingredients 2 cups confectioners' sugar 2 tablespoons meringue powder or powdered egg whites Directions Put sugar and meringue powder in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed to combine. With the mixer running, add 3 tablespoons water. Raise speed to medium; mix, scraping down sides of bowl once, until icing is white and a ribbon forms when a spoon is lifted, about 4 minutes. (If necessary, thin icing with more water, a tablespoon at a time.) To use, transfer to a pastry bag fitted with a small round tip (such as Ateco #2). Twist top of bag; seal with a rubber band. To keep icing from drying out, put a damp paper towel in the bottom of a tall glass; stand bag inside, tip end down. Cook's Notes Store icing in an airtight container at room temperature for up to 1 day, or refrigerate it for up to 3 days. Stir before using. Rate it Print