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This is a traditional royal icing, but the consistency is perfect for a Martha-style cookie! They are just BEAUTIFUL and the icing hardens but is not rock hard... ahhhhh perfection. Eat your heart out Martha! To add colors, transfer a small amount of royal icing from the base recipe into a different bowl and mix in Wilton® gel icing colors.



Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Beat egg white in a bowl using an electric mixer until foamy. Add 1/2 of the confectioners' sugar and beat until just combined. Beat in remaining confectioners' sugar and lemon juice until soft peaks form and the icing holds an indentation when you "cut" it with a knife.


Cook's Notes:

Cover bowl with a damp cloth while icing is not in use. If you want to store the royal icing for later use, place it in a covered container with plastic wrap directly on top of the icing. Keep in the refrigerator for up to 2 weeks


To use as a glaze, stir in a few drops of lemon juice until it is the right consistency.

Nutrition Facts

27.8 calories; 0.1 g protein; 7 g carbohydrates; 0 mg cholesterol; 1.8 mg sodium. Full Nutrition