Food & Cooking Recipes Dessert & Treats Recipes Royal Icing 3.2 (430) 20 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 9, 2021 Rate PRINT Share Yield: Makes about 2 1/2 cups 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). Ingredients 2 large egg whites, or more to thin icing 4 cups sifted confectioners' sugar, or more to thicken icing 2-4 teaspoons fresh lemon juice Directions 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. Johnny Miller Cook's Notes You can substitute 5 tablespoons meringue powder and 1/3 cup water for raw eggs. Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised. Originally appeared: Martha Stewart Living, March 1997 Rate It PRINT