Food & Cooking Recipes Dessert & Treats Recipes Royal Icing for Gingerbread Cookies 3.9 (10) 4 Reviews 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 Rate Print Share Photo: Sang An Yield: Makes about 2 1/2 cups Use this royal icing to decorate our Molasses-Gingerbread and Honey-Gingerbread cookies. Ingredients 1 pound confectioners' sugar, plus more if needed 5 tablespoons meringue powder Directions Beat sugar, meringue powder, and a scant 1/4 cup water in the bowl of an electric mixer fitted with the paddle attachment on low speed until smooth, about 7 minutes. If icing is too thick, add more water, 1 teaspoon at a time; if too thin, beat icing for 2 to 3 minutes more, or add more sugar, 1 tablespoon at a time. Use immediately or store in an airtight container at room temperature overnight; stir before using. Originally appeared: Martha Stewart Living, December 2007 Rate It Print