Martha Stewart’s Royal Icing

This recipe has been featured in a post on The Recipe Girl blog: Martha Stewart’s Sugar Cookies.

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Martha Stewart's Royal Icing

Yield: About 2 1/2 cups

Prep Time: 12 min

Perfect. This icing dries hard, making stacking easier.


1 pound powdered sugar
5 Tablespoons meringue powder
1/2 cup water
liquid or gel-paste food coloring (optional)


1. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, meringue powder, and a scant 1/2 cup water on low speed. Beat until mixture is fluffy yet dense, 7 to 8 minutes.

2. To thin the icing for flooding (filling in areas with a thin layer of icing), stir in additional water, 1 teaspoon at a time. Test the consistency by lifting a spoonful of icing and letting it drip back into the bowl; a ribbon should remain on the surface for 5 to 7 seconds.

3. To tint icing, dip a toothpick or wooden skewer into food coloring, and gradually mix it in until the desired shade is reached.


*My favorite sugar cookie recipe to use for this icing is No Fail Sugar Cookies.

Source: (via Martha Stewart's Baking Handbook)

Leave a Comment

6 Responses to “Martha Stewart’s Royal Icing”

  1. 1

    Judy — July 9, 2011 @ 9:12 AM

    Is Cream of Tartar the same as Meringue Powder?

  2. 2

    Lori Lange — July 10, 2011 @ 10:05 AM

    No! They are completely different. Meringue powder can be found in craft stores or baking supply stores.

  3. 3

    Judy — July 11, 2011 @ 6:57 AM

    Thank you so much for the reply! I will now be on the look out for Meringue powder before I make the icing.

    Thanks again!

  4. 4

    margie ventura — August 15, 2012 @ 6:36 AM

    whats the subtitute of meringue powder?coz i never find here meringue powder..

  5. 5

    Lori Lange — August 15, 2012 @ 7:52 AM

    I don’t know of a substitute. Try googling?

  6. 6

    LaDonna Radney — December 12, 2012 @ 3:10 PM

    If you can’t find meringue powder, look for a recipe which calls for egg whites.