Royal Icing Recipe
This Royal Icing recipe is very easy to make. How to make royal icing depends on if you prefer using meringue powder or using egg whites. Many cake decorators use it to make many different kinds of flowers and various other cake and cookie decorations.
Royal icing flowers and decorations dry hard. If you have a bit of time on your hand, you can make many decorations and flowers for future cakes and desserts. You can store the decorations and flowers in a dry container, layering the container with paper towels between the decorations. Just be sure to keep them from too much jostling in storage, since they are fragile and will break! You can even use a clean egg carton to keep the flowers separated.
(roses wedding cake 1 by rosey sugar, on Flickr)
When someone requests a cake which calls for many flowers, you can pull out your premade flowers and just add them to the cake right then instead of having to make and dry them while you are in the middle of baking the cake and making frosting and everything else that goes into the final cake product. Everyone will wonder how you made the beautiful cake so quickly! Premade flowers can be your secret weapon in cake decorating.
Royal Icing Recipe:
3 Tablespoons of Meringue powder
1 pound of Confectioners’ sugar (also called 10x sugar or powdered sugar) (I like to use the CK brand or the Domino brand)
About 5 or 6 Tablespoons of water
Mix the meringue powder and the confectioners’ sugar together in a bowl that doesn’t have any grease whatsoever in it or on it.
Slowly add the water and mix with a mixer. If you are using a hand mixer, be prepared to stand there for about 7 or eight minutes until the icing has stiff peaks. If you are using a stand mixer, keep an eye on the icing, but you can do other things while it is mixing. You may want to use a tablespoon less of the water if you are using a stand mixer. But the humidity will play a part in that decision.
Make sure the pastry bag and tip are absolutely grease free. You may want to keep several pastry bags specifically for use with royal icing. The grease will cause the icing to break down and not perform correctly.
After you have loaded the decorating bag, place a damp cloth over the bowl of royal icing to prevent it from drying out too quickly.
If you want to add color, add it during the mixing process. Use a paste or a gel color; if you use the liquid it will thin the icing too much and the color will not be as vibrant as with the paste or gel. The liquid colors are limited in the color choices, but the paste or gel colors are almost unlimited in the choices available.
Royal Icing Recipe 2:
2 large egg whites at room temperature
½ cup of water (You may use a bit less, depending on the consistency of the icing you want.)
½ teaspoon of cream of tarter
1/8 teaspoon of a clear flavoring, such as almond or vanilla
1 pound of Confectioners’ sugar
Using a whisk, mix the dry ingredients into a grease-free mixing bowl until thoroughly mixed.
Add the flavoring to the egg whites and gently mix. Pour the egg and flavoring mixture into the dry ingredients and mix on low speed, adding the water a tablespoon at a time until most of it, but not all, is incorporated.
Mix at high speed until it forms stiff peaks. This may take five to seven minutes. If it is too stiff, add a bit more water, if it is too thin, add a little more confectioners’ sugar. Use this icing right away since it has raw egg whites in it. While you are using part of the icing in a decorating bag, cover the remainder with a damp cloth.
If the royal icing has any lumps at all, it will not go through the decorating tip, so be sure it doesn’t form a crust under the damp cloth.
The royal icing recipes can be used to make most any type of flower or decoration imaginable. Make up a batch to practice with and have fun while you are learning to make fabulous royal icing flowers!