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Royal Icing

 Royal Icing
Our home economists share the recipe for this classic decorating icing that sets up and dries quickly. It's nice to use when cookies will be stacked on a plate.—Taste of Home Test Kitchen
40 ServingsPrep/Total Time: 10 min.


  • 2 cups confectioners' sugar
  • 2 tablespoons plus 2 teaspoons water
  • 4-1/2 teaspoons meringue powder
  • 1/4 teaspoon cream of tartar
  • Food coloring, optional


  • In a small bowl, combine the confectioners' sugar, water, meringue
  • powder and cream of tartar; beat on low speed just until combined.
  • Beat on high for 4-5 minutes or until stiff peaks form. Tint with
  • food coloring if desired. Keep unused icing covered at all times
  • with a damp cloth. If necessary, beat again on high speed to restore
  • texture.
  • To decorate, place icing in a pastry bag. For border decorations and
  • dots, use #3 round pastry tip. For small detailed decorations, use
  • #1 or #2 round pastry tip. Yield: about 1 cup.
Editor's Note: Use of a coupler ring will allow you to easily change pastry tips for different designs. Meringue powder is available from Wilton Industries. Call 1-800/794-5866 or visit
Nutritional Facts: 1 teaspoon equals 24 calories, trace fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 6 g carbohydrate, 0 fiber, trace protein.