Martha Stewart’s Royal Icing

A good one for decorating cookies:  Martha Stewart’s Royal Icing

Martha Stewart's Royal Icing

Perfect. This icing dries hard, making stacking easier.

Yield: About 2 1/2 cups

Prep Time:12 min


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)

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  • LaDonna Radney wrote:

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

  • margie ventura wrote:

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

    • Lori Lange wrote:

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

  • Judy wrote:

    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!

  • Judy wrote:

    Is Cream of Tartar the same as Meringue Powder?

    • Lori Lange wrote:

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