Food & Cooking Recipes Dessert & Treats Recipes 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 October 14, 2021 Print Rate It Share Share Tweet Pin Email Yield: 6 cups Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Ingredients 3 pounds confectioners' sugar ¾ cup plus 3 tablespoons meringue powder or powdered egg whites Directions Stir together the confectioners' sugar, meringue powder, and 1 1/4 cups water in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until smooth, about 7 minutes. Add water, 1 teaspoon at a time, to achieve a consistency slightly thicker than honey. Icing can be stored airtight up to 2 hours. Rate it Print