If you're decorating cookies using our royal icing for sugar cookies and have a compromised immune system, we recommend instead using meringue powder, found in the baking aisle of most markets, instead of raw egg whites.


Read the full recipe after the video.

Recipe Summary

Makes 2 1/3 cups


Ingredient Checklist


Instructions Checklist
  • In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.


Reviews (7)

2038 Ratings
  • 5 star values: 305
  • 4 star values: 520
  • 3 star values: 743
  • 2 star values: 363
  • 1 star values: 107
Rating: 5 stars
Reading below, I see people had difficulty with the icing being too thin when using real egg whites. The 1/2 cup of water is ONLY if you are using POWDERED egg whites. In Martha's older RoyalIcing recipe, the real egg whites are BEATEN into a meringue before adding the sugar. Also, that recipe mentions using a few drops of glycerin for shiny icing. Wish I had known. I'll try that next time.
Rating: 2 stars
I followed recipe but doubled it. I only added just under a 1/2 cup water, but still too thin. I added another egg white but that didn't fix it, so I added the last one pound confectionary sugar I had. It will pour over the colokies but no way can I outline or do detail work. Very disappointed 😦
Rating: 4 stars
This recipe worked great with the meringue powder. I doubled it and was able to frost about 7 dozen small/medium sugar cookies with some left over. I just feel like the meringue powder gives the frosting a slightly funny taste. I also added a little vanilla.
Rating: 2 stars
This recipe has an error. It tells you to use meringue powder or egg whites but the recipe is worded for meringue powder. If you follow the recipe using meringue powder, I'm guessing it will come out fine. If you use the recommended amount of egg whites and the "scant" 1/2 cup of water, you will have added too much water. I've been beating my mixture for over half an hour and it is still not forming the ribbon-like trail. Disappointed to have wasted a lb of organic confectioners sugar.
Rating: Unrated
A google search will offer you plenty of conversion charts and calculators for ounces/pounds to grams. Since Martha is in the US it makes sense that she offers US measurements as does a lll the other US bloggers and recipe developers in her realm.
Rating: Unrated
Janet M... 1 pound equals 453.592 grams, or 1.9 cups (I would use two cups). You can find out other measurements by searching online for a metric conversion tool. I typed "Pound to gram conversion" and "Pound to cup conversion" into Google and came up with the results. I hope this helps! :)
Rating: Unrated
Live in Canada and wanting to know what 1 pound is compared to grams, everything I but is in a bag with grams, not a box with pounds, can you be more specific to how many cups of icing sugar we should use. Would really like to try this recipe. Thanks