Royal Icing Recipe
STIFF CONSISTENCY
STIFF CONSISTENCY
Notes: Royal Icing dries candy-hard. It lasts a very long time (we're talking months!) and I prefer to use it for my flowers. I deem this recipe the safest because it does not use raw eggs. Instead, we will be using pasteurized egg whites in powder form, also known as meringue powder.
Ingredients:
3 Tablespoons of Meringue Powder
4 cups of confectioners' sugar
5-6 Tablespoons of lukewarm water
* depending on the temperature and humidity of your location you will have to adjust how much water you will need to use. On a very wet day you may only need 4 tablespoons of water and on a hot dry day you make need up to 10 tablespoons of water to achieve the right consistency.
Instructions:
Mix all your dry ingredients and then add water.
Time the mixing for 7-10 minutes. Your royal icing is done when it has lost its initial sheen.
Quick! Put your icing away in an airtight container.
Tips: Remember to store your icing right away in an air tight container to prevent premature drying. It is a good idea to put it into individual containers before mixing color gel for your different colored royal icing needs.
Make sure all your utensils are grease free. The grease will break down your royal icing. Not good.
Happy Cake Decorating!
3 comments:
Thanks for stopping by my blog!! Yours is adorable and I think I am going to look around :)
your posts are very helpful to a mom like me who doesn't know a thing in the kitchen and yet loves cakes so much.nice blog!
Can royal icing be left out at room temperature once in the air tight container or is it to be refrigerated?
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