Martha Stewart’s Royal Icing recipe is a good one for decorating cookies.
Royal icing is the hardened sugar icing that you see on decorative, shaped cookies. My favorite cookies to use this icing on are Martha Stewart’s Sugar Cookies and my No Fail Sugar Cookies. Both are lovely sugar cookie recipes, and Martha Stewart’s Royal Icing recipe works wonderfully on them too.
How to make Martha Stewart’s Royal Icing:
To make royal icing, you’ll use an electric mixer to combine one pound of powdered sugar with meringue powder and water. You’ll beat this mixture together for a good, long time- 7 to 8 minutes. It’ll turn into a dense and fluffy icing to be used for icing sugar cookies.
You can order the meringue powder from Amazon, or you can locate it at craft stores like Michael’s and baking supply shops too. Meringue powder tastes a little bit like marshmallows. So you can probably imagine that Martha Stewart’s Royal Icing is pretty tasty when added to sugar cookies. You’ll also need a Number 3 Round tip, piping bags and gel color paste.
Here’s a good video showing you: How to add Royal Icing to Sugar Cookies. It’s helpful to watch!
How to store cookies that have royal icing on them:
Let the royal icing dry completely before trying to store. You should be able to tap the tops of the cookies with your fingernail and it should feel hardened and not leave any sort of indentation. Store the cookies in a covered container at room temperature. Separate layers with parchment paper or wax paper. They can be stored in the freezer too, but they will taste most fresh if made and stored at room temperature and eaten within two or three days of preparing.
Here are a few more frosting recipes you might like to try:
- Coconut Buttercream Frosting
- Classic White Frosting Recipe
- Chocolate Frosting Recipe
- Cookies and Cream Frosting
- Marshmallow Buttercream Frosting
- Orange Buttercream Frosting
- Strawberry Cream Cheese Frosting
- Creamy Peanut Butter Frosting
Martha Stewart's Royal Icing
- 1 pound powdered sugar
- 5 tablespoons meringue powder
- 1/2 cup water
- liquid or gel paste food coloring, optional
- In a large bowl, use an electric mixer to combine the sugar, meringue powder, and a scant 1/2 cup water on low speed. Beat until the mixture is fluffy yet dense, 7 to 8 minutes.
- 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.
- To tint icing, dip a toothpick or wooden skewer into food coloring, and gradually mix it in until the desired shade is reached.