Print

Martha Stewart-Inspired Royal Icing

Close-up of Martha Stewart-Inspired Royal Icing showing its texture
Print Recipe

This Martha Stewart-inspired royal icing is a glossy, snow-white icing that dries to a smooth, matte finish, perfect for piping borders and flooding cookies. Made with just powdered sugar, meringue powder, and water, it firms up beautifully for decorated sugar cookies and gingerbread. A classic American home-baking staple.

Ingredients

Scale
  • 4 cups (480g) powdered sugar
  • 3 tablespoons (30g) meringue powder
  • 1/2 teaspoon (2g) cream of tartar
  • 1/2 cup (120ml) warm water, plus more as needed
  • 1 teaspoon (5ml) vanilla extract
  • Gel food coloring, optional

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the powdered sugar, meringue powder, and cream of tartar. Mix on low speed for 30 seconds until evenly combined and no lumps remain.
  2. Add the warm water and vanilla extract. Mix on low speed until the ingredients are moistened, then increase to medium-high and beat for 4 to 5 minutes, until the icing is thick, glossy, and holds a soft peak when the beater is lifted.
  3. Check the consistency: for piping borders, the icing should be stiff enough to hold its shape; for flooding, thin with water 1 teaspoon at a time until it ribbons off the beaters and settles in about 10 seconds. A common mistake is adding too much water at once, so add it gradually.
  4. If using gel food coloring, divide the icing among small bowls and tint each with a toothpick of color, stirring until evenly blended. Keep bowls covered with a damp towel as you work to prevent a crust from forming.
  5. Transfer the icing to piping bags fitted with small round tips or squeeze bottles. Pipe borders around cookies first, then flood the centers with thinner icing, using a toothpick to pop any bubbles and spread evenly.
  6. Let the decorated cookies dry uncovered at room temperature for 6 to 8 hours, or overnight, until the icing is completely hard to the touch. Store in an airtight container once fully dry.

Notes

Store unused royal icing in an airtight container in the refrigerator for up to 3 days. To reuse, bring to room temperature and beat briefly, adding a few drops of water if needed to restore consistency. Royal icing can be frozen for up to 2 months in a freezer-safe container; thaw overnight in the refrigerator and rebeat before using. Decorated cookies keep in an airtight container at room temperature for up to 2 weeks. Make-ahead: prepare icing up to 3 days in advance and store in the refrigerator.

Nutrition

Keywords: royal icing, Martha Stewart royal icing, royal icing recipe, cookie icing, icing for sugar cookies, meringue powder icing, royal icing for decorating, easy royal icing, American royal icing, icing that hardens

Find it online: https://marthadishes.com/martha-stewart-royal-icing-recipe/