Recipe Royal Icing Martha Stewart

If icing is too thick mix in a little more water.

Recipe royal icing martha stewart. In the bowl of an electric mixer fitted with the paddle attachment combine sugar and meringue powder. Gradually add the remaining 3 3 4 cups sugar beating on low speed and scraping down the sides. For a thinner consistency usually used for flooding add more water.

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. Add sugar lemon juice and glycerin if using. Mixing on low speed add a scant 1 2 cup water.

Add 1 4 cup of the sugar and mix well. If it is too thin add more sugar. Place egg whites in the bowl of an electric mixer and beat using the whisk attachment until frothy.

The icing may be stored in an airtight container in the refrigerator for up to 3 days. Mix well on low speed. Mix on low speed until smooth about 7 minutes.

Add water 1 teaspoon at a time to achieve a consistency slightly thicker than honey. If icing is too thin add more confectioners sugar add food coloring 1 drop at a time until desired color is achieved. If icing is too thick add more egg whites.

Icing should be the consistency of glue. Mix sugar water and meringue powder with a mixer on low speed until smooth about 7 minutes. A thicker consistency is generally used for outlining and adding details.