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Recipe Summary
Yield: Makes about 2 1/2 cups
Ingredients
Ingredient Checklist
5 tablespoons meringue powder
1 pound (4 cups) confectioners’ sugar, plus more if needed
Scant 1/4 cup water, plus more if needed
Cook's Notes
Use the back of a spoon to spread the icing evenly on the cooled sugar cookies. Meringue powder replaces raw egg whites, which should not be eaten by anyone who is pregnant.
Gallery
Recipe Summary
Yield: Makes about 2 1/2 cups
Gallery
Recipe Summary
Yield: Makes about 2 1/2 cups
Recipe Summary
Yield: Makes about 2 1/2 cups
Yield: Makes about 2 1/2 cups
Makes about 2 1/2 cups
Ingredients
Ingredients
- 5 tablespoons meringue powder
- 1 pound (4 cups) confectioners’ sugar, plus more if needed
- Scant 1/4 cup water, plus more if needed
Directions
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.
Cook's Notes
Use the back of a spoon to spread the icing evenly on the cooled sugar cookies. Meringue powder replaces raw egg whites, which should not be eaten by anyone who is pregnant.
Cook’s Notes
Use the back of a spoon to spread the icing evenly on the cooled sugar cookies. Meringue powder replaces raw egg whites, which should not be eaten by anyone who is pregnant.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Royal Icing for Iced Sugar Cookies with Lemon Zest
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Royal Icing for Iced Sugar Cookies with Lemon Zest
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest