Royal Icing

Let's talk about Royal Icing. Royal icing is made with confectioner's sugar and egg whites or meringue powder. Royal icing differs from basic icing in that once prepared royal icing will harden.

This allows you to keep the design and embellish that you made on your cake.

Royal icing would be the type of icing you would use if you are doing some flowers ahead of time and putting them on a cake such as the picture below.

****Helpful tips for working with Royal Icing****

1. Royal icing must be stored in glass jars with tight fitting lids. Air will cause it to hard so make sure you have a tight seal, also never store it in plastic containers.

2. Always keep a damp towel over royal icing when working with it or it will harden. 3. Make sure that all of your bowls and tips are free from grease or soap. 4. Royal icing should forms stiff peaks when beaten.

5. Never store it in the refrigerator.

Recipe for Royal icing with meringue powder

4 tablespoon meringue powder

1/3 cup water

1 teaspoon cream of tartar

1 pound of powdered sugar about 4 cups.

Combine meringue powder and water and beat till foamy. Add cream of tartar and beat a few minutes add powdered sugar gradually. Beat on medium speed, never high speed. If you beat too much air into the icing it will make it brittle. Beat until icing is light but stiff.

What is meringue powder? Click here to find out!

Royal Icing with egg whites

3 egg whites room temperature

1 teaspoon cream of tartar

1 pound of powdered sugar about 4 cups.

Combine ingredients in a mixing bowl and beat on medium speed 7-10 minutes. The icing will not produce the same volume of royal icing made with meringue powder.

**Make sure that you use pasteurized eggs when making this recipe