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Royal Icing

Recipe photo courtesy of Johnny Miller

For an especially glossy icing, mix in a few drops of glycerin (available at drugstores).

Source: Martha Stewart Living, March 1997
Yield

Ingredients

Directions

Cook's Notes

You can substitute 5 tablespoons meringue powder and 1/3 cup water for raw eggs. Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.

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428
How would you rate this recipe?
428
  • Noel Becker
    23 DEC, 2012
    This was very easy (except for grinding sugar in the coffee grinder because I didn't have powdered sugar), and it came out perfectly for my gingerbread house.
    Reply
  • Christopher Patti
    22 DEC, 2012
    Loved it! Have to say I love farm fresh eggs moreso over the bleached store brands. I don't think once in the past few years have I gotten a actual white egg haha. Usually they are red, blue, green, dirty ecru etc, and the yolks are so dark and rich. One reason I hate being back in NJ miss my eggs. But over all this recipe is a winner came out perfect!
    Reply
  • cakemakingkat
    2 JUL, 2012
    this recipe was really good it had the perfect consistency but it was really sugary and griddy overall it was ok
    Reply
  • cakemakingkat
    2 JUL, 2012
    this recipe was really good it had the perfect consistency but it was really sugary and griddy overall it was ok
    Reply
  • guitar4me86398
    12 DEC, 2011
    I'm so glad Martha offers this recipe as an option; meringue powder is not easily found in my small town, but I always have eggs on hand. It's a great base to start with stiff icing for piping -- add water in small amount to get smoother icing for flooding. I enjoyed the hint of lemon flavor on the gingerbread as well. Happy decorating!
    Reply
  • wkshank
    8 DEC, 2011
    sorry - posted my gingerbread snowflakes review on this page by accident - but I did use this icing for them as directed, and it piped very well.
    Reply
  • wkshank
    8 DEC, 2011
    I made this recipe for smaller star-shaped cookies, following the recipe exactly. I had my doubts about the pepper too, but the taste is really good & spicy. To decorate as shown is VERY time consuming (3-4 mins. per cookie?) but this recipe is worth doing if you need some "wow" factor for a gift-box of cookies: you can just put a few on top of the stack and they will class up the gift. I wish I had made a half batch, which would have been plenty for several dozen normal-size cookies.
    Reply
  • EricaMarieL
    26 JUL, 2011
    can you subsuite the lemon juice for almond or vanilla extract?
    Reply
  • flower_rosey
    23 FEB, 2009
    I wouldn't bleach your eggs, eggs have a semi permeable membrane and bleaching them could be harmful to you and your family. If you wouldn't normally consume it-don't use it on your eggs. If you buy unpasteurized eggs, wash them thoroughly to remove any potential lingering salmonella.
    Reply
  • lattedeb
    14 DEC, 2008
    I used "All whites" 100% liquid egg whites. They are pasteurized. Martha has an icing recipe with meringue powder, but at my grocery store it was $7.78. That;s why I chose to use the liquid egg whites.
    Reply

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