Martha Stewart Royal Icing Recipe

Add 1 4 cup of the sugar.

Martha stewart royal icing recipe. Gradually add remaining 3 3 4 cups sugar mixing constantly and scraping down the sides. You ll beat this mixture together for a good long time 7 to 8 minutes. Place meringue powder and 3 4 cup water in the bowl of an electric mixer and use the whisk attachment to combine.

A thicker consistency is generally used for outlining and adding details. Beat for 1 minute more. For the swiss version of buttercream egg whites are heated with sugar and salt until the mixture is completely smooth then whipped until fluffy and glossy.

Add sugar lemon juice and glycerin if using. If making more than 1 color. Mix sugar water and meringue powder with a mixer on low speed until smooth about 7 minutes.

Thicker icing may be used to outline cookies and thinner icing may be used to flood or fill inside the outline. 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.

Break out your double boiler. If icing is too thin add more confectioners sugar add food coloring 1 drop at a time until desired color is achieved. Icing should be the consistency of glue.

Butter is added a few tablespoons at a time followed by vanilla until the texture is airy and silky. Beat sugar meringue powder and a scant 1 4 cup water in the bowl of an electric mixer fitted with the paddle attachment on low speed until smooth about 7 minutes. For a thinner consistency usually used for flooding add more water.