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Martha Stewart-Inspired Sugar Cookie Icing

Close-up of Martha Stewart-Inspired Sugar Cookie Icing showing its texture
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A glossy, pipeable royal-style icing inspired by Martha Stewart’s classic approach to decorated cookies. It dries to a smooth, matte finish with a gentle snap, making it ideal for outlining, flooding, and adding fine details. The flavor is clean and sweet with a hint of vanilla, letting the cookie shine.

Ingredients

Scale
  • 4 cups (480g) powdered sugar, sifted
  • 3 tbsp (30g) meringue powder
  • 1/2 tsp (2g) kosher salt
  • 6 tbsp (90ml) warm water, plus more as needed
  • 1 tsp (5ml) vanilla extract
  • Gel food coloring, optional, for tinting

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the sifted powdered sugar, meringue powder, and kosher salt on low speed until evenly mixed, about 30 seconds. Sifting the powdered sugar first is essential; skipping it leaves hard lumps that clog piping tips.
  2. With the mixer running on low, slowly add the warm water and vanilla extract. Mix until the dry ingredients are fully moistened, then scrape down the bowl and paddle.
  3. Increase the speed to medium-high and beat until the icing is thick, glossy, and holds a soft peak when the paddle is lifted, 4 to 5 minutes. If it looks dull or grainy, keep beating; it should become smooth and marshmallow-like.
  4. Check the consistency: for outlining, the icing should ribbon off the paddle and hold its shape on the surface for a few seconds. For flooding, stir in additional warm water 1 teaspoon at a time until it flows in a smooth ribbon that disappears into the bowl within 10 seconds.
  5. If tinting, divide the icing among small bowls and stir in gel food coloring one drop at a time until the desired shade is reached. Gel coloring is preferred over liquid, which thins the icing and dulls the color.
  6. Transfer the icing to piping bags fitted with small round tips or to squeeze bottles. Work with one color at a time and keep the remaining icing covered with plastic wrap pressed directly onto the surface to prevent a crust from forming.
  7. Pipe outlines on completely cooled cookies and let them set for 10 to 15 minutes before flooding the centers. Use a toothpick to drag the flood icing into corners and pop any air bubbles.
  8. Let the decorated cookies dry uncovered at room temperature until the icing is fully set and firm to the touch, at least 2 hours or up to overnight, depending on humidity. Do not stack or package the cookies until the icing is completely hard.

Notes

Store unused icing in an airtight container in the refrigerator for up to 1 week; press plastic wrap directly onto the surface. To use, bring to room temperature and stir well, adding a few drops of warm water if needed. Decorated cookies keep in a single layer in an airtight container at room temperature for up to 1 week; separate layers with parchment paper once the icing is fully dry. For longer storage, freeze undecorated cookies for up to 3 months and ice after thawing. The icing itself can be frozen in small containers for up to 2 months; thaw overnight in the refrigerator and rebeat briefly before use. This icing is not suitable for piping fine lettering once thinned for flooding; keep a thicker batch for details.

Nutrition

Keywords: Martha Stewart sugar cookie icing, sugar cookie icing, royal icing recipe, cookie decorating icing, easy icing for cookies, vanilla icing, no-cook icing, holiday cookie icing, Martha Stewart inspired

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