Royal icing is a versatile and classic icing that is a staple in the world of baking and cake decoration. It's known for its smooth, glossy finish and the ability to dry to a hard, decorative surface.
This icing is made from just a few simple ingredients: powdered sugar, egg whites or meringue powder, and water. The key to success with royal icing is achieving the right consistency for your desired application, whether it's for intricate piped decorations, cookie flooding, or gingerbread house assembly.
Whether you're a seasoned baker or a novice decorator, mastering royal icing is a fundamental skill for creating beautifully adorned cakes, cookies, and other confectionery delights.
INGREDIENTS
For the royal icing using meringue powder:
4 cups powdered sugar (confectioner's sugar) (1 pound)
3 tablespoons meringue powder
10-15 tablespoons water
For the royal icing using egg whites:
4 cups powdered sugar (confectioner's sugar) (1 pound)
3 egg whites
5-10 tablespoons water
INSTRUCTIONS
To make royal icing with meringue powder:
Add your powdered sugar and meringue powder to a large mixing bowl. Add 10 tablespoons of water to the bowl.
Use a stand mixer or a hand mixer to beat until well incorporated.
If the icing is very crumbly, add more water, 1 tablespoon at a time until it creates a thick but smooth icing. I normally end up adding 4 more tablespoons of water and sometimes the full 5, it'll depend on how you measured your powdered sugar though.
Beat until the icing is shiny, about 6-8 minutes with a stand mixer and 8-10 minutes with with a hand mixture.
The icing should be thick but not so thick you can't stir it with a spoon. Adjust the constancy as needed.
When you aren't working with your royal icing place a clean wet dish towel over the top of the icing so that it doesn't start to harden. You can also press a piece of plastic wrap against the top of the icing.
To make royal icing with egg whites:
Add your egg whites and powdered sugar to a large mixing bowl. Add 5 tablespoons of water to the bowl.
Use a stand mixer or a hand mixer to beat until well incorporated. If the icing is very crumbly, add more water, 1 tablespoon at a time until it creates a thick but smooth icing. I normally end up adding 4 more tablespoons of water and sometimes the full 5, it'll depend on how you measured your powdered sugar though.
Beat until the icing is shiny, about 6-8 minutes with a stand mixer and 8-10 minutes with with a hand mixture.
