Royal Icing For Iced Sugar Cookies With Lemon Zest Recipes

ROYAL ICING FOR ICED SUGAR COOKIES WITH LEMON ZEST

Royal Icing for Iced Sugar Cookies with Lemon Zest image

Use this recipe to decorate our Iced Sugar Cookies.

Provided by Martha Stewart

Yield Makes about 2 1/2 cups

Number Of Ingredients 3

Ingredients

5 tablespoons meringue powder
1 pound (4 cups) confectioners' sugar, plus more if needed
Scant 1/4 cup water, plus more if needed

Steps:

With an electric mixer on low speed, beat confectioners' sugar, meringue powder, and the water until smooth, about 7 minutes. If icing is too thick, add more water, 1 teaspoon at a time; if too thin, beat icing 2 to 3 minutes more, or add more sugar, 1 tablespoon at a time. Use immediately, or store in an airtight container at room temperature up to overnight; stir until smooth again before using.

ROYAL ICING FOR SUGAR COOKIES

Royal Icing for Sugar Cookies image

If you're decorating cookies using our royal icing for sugar cookies and have a compromised immune system, we recommend instead using meringue powder, found in the baking aisle of most markets, instead of raw egg whites.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 2 1/3 cups

Number Of Ingredients 2

Ingredients

1 box confectioners' sugar (1 pound)
5 tablespoons meringue powder, or 2 large egg whites

Steps:

In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.

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Combine ingredients in mixing bowl and mix on low speed, scraping sides of bowl as necessary, until icing is smooth and glossy, about 5 min. Thin icing by adding more lemon juice or water 1 tbsp at a time to create desired consistency.
For flooding icing should be just thicker than honey; if you're piping designs, the icing should be thick enough to hold the shape.
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