Best Marthas Favorite Royal Icing Recipes
MARTHA STEWART'S ROYAL ICING
Great icing recipe for sugar cookies. It hardens nicely and can stack in storage.
Provided by RecipeGirl.com (shared from Martha Stewart's Baking Handbook)
Categories Dessert
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : ServingSize 1 serving, Calories 51 kcal, Carbohydrate 13 g, Protein 1 g, Sodium 8 mg, Sugar 12 g
ROYAL ICING
This is our go-to recipe for royal icing. We use it for decorating cookies and cakes. To make it especially glossy, mix in a three drops of glycerin (available at drugstores).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
Steps:
- Beat the whites until stiff but not dry. Add sugar, lemon juice and glycerin (if using); beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.
MARTHA'S FAVORITE ROYAL ICING
Royal icing is best for decorating cookies, since it dries to a plaster-hard finish. This recipe yields enough to cover about 100 three- to four-inch cookies. To ice all those in this story, you will need to make two batches of icing; increasing the recipe by half won't work well.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 12m
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Combine all ingredients in a bowl, and beat with a mixer on low speed until smooth and opaque white, about 7 minutes. If icing is too thick, add more water, 1 teaspoon at a time, until icing has the consistency of glue; if too thin, beat icing 2 to 3 minutes more, or add more sugar, 1 tablespoon at a time.
ROYAL ICING II
This recipe is the 'glue' that holds gingerbread houses together, and makes it still edible.
Provided by Kristen Pontier
Categories Desserts Frostings and Icings Cookie Frosting
Yield 48
Number Of Ingredients 3
Steps:
- Beat all ingredients at low speed for 7 to 10 minutes, or until icing forms peaks. Tip: Keep icing covered with a wet kitchen towel at all times. Icing can dry out quickly.
Nutrition Facts : Calories 43.4 calories, Carbohydrate 10.8 g, Protein 0.2 g, Sodium 2.7 mg, Sugar 10.3 g
ANNE'S AWESOME "GLASS" ROYAL ICING
This is a traditional royal icing, but the consistency is perfect for a Martha-style cookie! They are just BEAUTIFUL and the icing hardens but is not rock hard... ahhhhh perfection. Eat your heart out Martha! To add colors, transfer a small amount of royal icing from the base recipe into a different bowl and mix in Wilton® gel icing colors.
Provided by Adrienne Belaire
Categories Desserts Frostings and Icings Cookie Frosting
Time 10m
Yield 32
Number Of Ingredients 3
Steps:
- Beat egg white in a bowl using an electric mixer until foamy. Add 1/2 of the confectioners' sugar and beat until just combined. Beat in remaining confectioners' sugar and lemon juice until soft peaks form and the icing holds an indentation when you "cut" it with a knife.
Nutrition Facts : Calories 27.8 calories, Carbohydrate 7 g, Protein 0.1 g, Sodium 1.8 mg, Sugar 6.9 g
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