Royal Icing or glacé royal is made by beating together sugar and egg whites. Working with royal icing is the most important aspect of cake decorating.
Beat together water and meringue powder or egg whites. Sift together powdered sugar and cream of tartar. Place all ingredients into a mixing bowl. Beat 7 to 10 minutes or until icing holds a strong peak.
It is almost impossible to specify the exact amount of sugar that your recipe needs as it depends on the size of the egg whites as well as the moisture content of your powdered sugar.
Keep frosting covered with a damp cloth at all times to keep it from drying out.
Basic Recipe:
Royal Icing - dry egg
7 Tablespoon water
4 Tablespoon meringue powder
7 cups of powdered sugar
1/2 teaspoon cream of tartar
Royal Icing - egg whites
3 egg whites
1 pound powdered sugar
1/2 teaspoon cream of tartar
Royal Icing w Eggs
3 egg whites (room temperature)
1 lb. powdered sugar
1/2 tsp. cream of tartar
Sift powdered sugar and cream of tartar. Combine all ingredients and whip 8 minutes at high speed.
Keep bowl covered with damp cloth while you work as it gets hard when dry. Good for Birthday cake decorations.
Royal Icing w Egg Replacer
7 Tbsp. water
4 Tbsp. meringue powder
1 lb. powdered sugar
1/2 tsp. cream of tartar
dash of salt
Beat together water and meringue powder. Sift powdered sugar, cream of tartar and dash of salt. Place all ingredients into large mixer bowl at once and whip 8 minutes or until icing holds strong peak. Decorate Cake. Store in a tightly covered container.
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