Recipe Royal Icing Martha Stewart

Keep filled pastry bags upright in a glass lined with a damp paper towel or use squeeze bottles.

Recipe royal icing martha stewart. Add sugar lemon juice and glycerin if using. Mix well on low speed. Mix sugar water and meringue powder with a mixer on low speed until smooth about 7 minutes.

Add 1 4 cup of the sugar. If icing is too thick add more egg whites. If icing is too thin add more confectioners sugar add food coloring 1 drop at a time until desired color is achieved.

Stir together the confectioners sugar meringue powder and 1 1 4 cups water in the bowl of an electric mixer fitted with the paddle attachment. Gradually add remaining 3 3 4 cups sugar mixing constantly and scraping down the sides. For a thinner consistency usually used for flooding add more water.

In the bowl of an electric mixer fitted with the paddle attachment combine sugar and meringue powder. Add water 1 teaspoon at a time to achieve a consistency slightly thicker than honey. Then flood or fill in from the piped outline using a thinned out blend of royal icing to coat the cookies.

Gradually add the remaining 3 3 4 cups sugar beating on low speed and scraping down the sides. You ll beat this mixture together for a good long time 7 to 8 minutes. If icing is too thick mix in a little more water.

To make royal icing you ll use an electric mixer to combine one pound of powdered sugar with meringue powder and water. If it is too thin add more sugar. Mix on low speed until smooth about 7 minutes.