Food & Cooking Recipes Dessert & Treats Recipes Royal Icing 3.2 (428) 16 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 9, 2021 Print Share Share Tweet Pin Email Yield: Makes about 2 1/2 cups This is our go-to recipe for royal icing. We use it for decorating cookies and cakes. To make it especially glossy, mix in a three drops of glycerin (available at drugstores). Ingredients 2 large egg whites, or more to thin icing 4 cups sifted confectioners' sugar, or more to thicken icing 2-4 teaspoons fresh lemon juice Directions Beat the whites until stiff but not dry. Add sugar, lemon juice and glycerin (if using); beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days. Johnny Miller 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. Print