Royal icing is the hardened sugar icing that you see on decorative, shaped cookies. My favorite cookies to use this icing on are Martha Stewart’s Sugar Cookies and my No Fail Sugar Cookies. Both are lovely sugar cookie recipes, and Martha Stewart’s Royal Icing recipe works wonderfully on them too.
How to make Martha Stewart’s Royal Icing:
To make royal icing, you’ll use an electric mixer to combine one pound of powdered sugar with meringue powder and water. You’ll beat this mixture together for a good, long time- 7 to 8 minutes. It’ll turn into a dense and fluffy icing to be used for icing sugar cookies. Here’s a good video showing you: How to add Royal Icing to Sugar Cookies. It’s helpful to watch!
How to store cookies that have royal icing on them:
Let the royal icing dry completely before trying to store. You should be able to tap the tops of the cookies with your fingernail and it should feel hardened and not leave any sort of indentation. Store the cookies in a covered container at room temperature. Separate layers with parchment paper or wax paper. They can be stored in the freezer too, but they will taste most fresh if made and stored at room temperature and eaten within two or three days of preparing.
Here are a few more frosting recipes you might like to try:
Coconut Buttercream Frosting Classic White Frosting Recipe Chocolate Frosting Recipe Cookies and Cream Frosting Marshmallow Buttercream Frosting Orange Buttercream Frosting Strawberry Cream Cheese Frosting Creamy Peanut Butter Frosting
