Royal Icing
Royal icing is the literal glue that holds cake decorators together. The key to using royal icing is to know what consistency you need for what applications.
Flooding consistency – 10 to 15 second icing (goes flat within that time) is best for flooding cookies and wet-on-wet style
Piping consistency – only just keeps its shapes but still has a shine to it is best for dimension/texture and outlining
Stiff peak – holds its shape and has lost the sheen is best for flowers, leaves, borders etc
Consistency can be adjusted by adding more icing sugar or water (depending on which way you want to go).
Royal icing can be stored (with cling film directly on the surface to prevent crusting) for a week in the fridge and 3 months in the freezer. Whip before use.
Always check your consistency before piping, icing that has been left to stand my thicken.
Royal Icing
Ingredients
- 1 egg white OR 1 tsp actiwhite in 50ml water
- Icing sugar 1-2 cups depending on consistency required
Instructions
- Sift your icing sugar.
- In a separeate bowl beat the egg white (or actiwhite mix) with your electric mixer.
- Add icing sugar a spoon at a little at a time until you reach the desired consistency.