Royal Icing Recipe
July 31, 2008 by Kayla
Royal icing is extremely popular in the baking world. With royal icing, you can smoothly frost a cake, you can make stiff peaks or corners, or you can make small edible cake decorations or pieces.
Royal icing is typically made of beaten egg whites and sugar. The water binds the sugar and egg whites. Oh, I almost forgot. Meringue powder? It’s just egg whites, a little sugar, and some gum base—no worries.
Royal icing has the tendency to “air crust” if left out, uncovered, for more than a couple minutes. When on a cake, this came make it really easy to smooth your cake.
Wait… we’re getting ahead of ourselves. Let’s just take a look at this royal icing recipe for starters!
Yield: 3 cups
Ingredients:
- 3 level tablespoons meringue powder
- 4 cups sifted powered sugar
- 6 tablespoons water
Directions:
1) Beat all ingredients for 10 to 12 minutes on high speed until icing forms stiff peaks. Add small amount of flavoring if desired (almond, vanilla, lemon, etc.) but only AFTER you beat it.
2) Use paste colors or powder food color to color the icing. (Liquid drops can thin out your icing and make it runny.)
See… this royal icing recipe is easy enough. Royal icing typically stores for about 2 weeks in an airtight container at room temperature. Be sure to stir all of the ingredients back together if you don’t use the using immediately because they have the tendency to separate a bit.
If you choose to make roses, flowers, pearls, or any other hardened decoration, it will store for up to four months! The funny thing is that even after all of that… they will still taste delicious with this yummy royal icing recipe!
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