Royal Icing



As grand as the name suggests, royal icing is a smooth and silky white icing, suitable for wedding cakes and cakes for other such grand occasions. The icing is made using egg whites and icing sugar. I have on this page, 2 recipes, one using actual egg white and another one using the egg white substitute (also known as meringue powder). An important tip to remember when making this icing is to make sure all your utensils are absolutely grease free.

Royal Icing Recipe 1


Ingredients:

225g icing sugar, sifted
1 egg white
A few drops of rose essence
A few drops of lemon juice




Method:

Beat egg white until it is stiff and frothy.

Add icing sugar, a little at a time and continue beating.

Finally add the rose essence and lemon juice and beat the mixture until stiff peaks are formed.

Use the icing immediately, otherwise, cover it with a damp cloth to prevent crusting. Color the icing as you wish.




Royal Icing Recipe 2

Ingredients:

500g icing sugar
2 ½ tbsp meringue powder
5 tbsp warm water




Method:

Sift the icing sugar. Add meringue powder and mix well.

Add water into the icing sugar and meringue powder mix. Beat the mixture until its stiff.

Use the icing immediately, otherwise, cover it with a damp cloth to prevent crusting. Color the icing as you wish.




Cake Decorating Frosting – Covering Cakes with Icing

Here are the step by step instructions on using this icing to achieve smooth icing on cakes:

  • Spread a generous amount of the icing on the top surface of the cake. Smoothen with a spatula. For best results, hold the spatula lightly pressing on the icing and rotate your turntable without stopping until the top is really smooth. Gently move the spatula away.
  • Scrap off excess icing that has accumulated on the outside of the cake diameter. Leave the cake aside to set. Once set, you can proceed to cover the sides of the cake.
  • Spread icing thickly on the sides of the cake with a spatula. Holding the spatula upright at 90 degrees with the blade slanted at 45 degrees from the side surface of the cake; rotate the turntable without stopping to smoothen the sides of the cake. Gently scrap of excess icing that has moved to the top surface of your cake. Leave to set before decorating the cake.
  • If you are covering a square cake, use the same procedure, but frost each side of the cake at a time and wait until the icing is set before moving on to the next side of the cake.




More cake decorating frosting and icing recipes:


Buttercream Icing

Butter Icing

Cream Cheese Frosting

Chocolate Ganache

Fondant

Glaze icing

Marzipan

Chocolate Icing





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