Royal icing

Royal icing

By
From
Boutique Baking
Photographer
Georgia Glynn Smith

Ingredients

Quantity Ingredient
icing sugar, sifted
squeeze lemon juice
egg white or meri-white powdered egg white

Equipment

Quantity Ingredient
electric mixer with paddle attachment
rubber spatula
medium-sized bowl or plastic food storage container with lid
clean damp cloth
cling film, (optional)

Method

  1. Place the icing sugar in the clean and greasefree bowl of an electric mixer together with the lemon juice and three-quarters of the egg white or Meri-White.
  2. Mix on the lowest speed until combined. You may want to cover the mixing bowl with a cloth to prevent icing sugar dust from going everywhere. If the mixture looks too dry, add a little more liquid until the icing looks smooth but not wet. After approximately 2 minutes, scrape the sides of the bowl to make sure the icing is well combined. Should the mixture still look too dry and grainy along the edges, add a little more liquid. Should the icing look slightly runny and glossy, adjust the consistency by adding a little bit more sifted icing sugar.
  3. Continue mixing at the lowest speed for 4–5 minutes. Keep an eye on the consistency as royal icing can easily become overworked and overly aerated if mixed too long.
  4. The royal icing is ready when stiff peaks appear around the sides of the bowl and you can hear a sloshing sound as the paddle moves the icing around. The icing should be smooth and satin-like in texture.
  5. Transfer into a clean bowl or plastic food storage container and cover with a clean damp cloth. The icing can be stored for up to 1 week at room temperature if covered with a lid or cling film.

Filling a piping bag with royal icing

  • When filling a paper piping bag with royal icing, use approximately 1 tablespoon at a time. The cleanest way to fill a bag is use a palette knife, scraping the icing down the folded edge of the piping bag and letting it drop inside. With a clean palette knife, carefully push the icing down the bag as far as possible.

    Once filled, flatten the open end of the piping bag with the seam centred on one side.

    Fold the top of the piping bag over, away from the seam, and keep folding until you cannot fold any further to create tension on the bag; this tension will make it easier to pipe.

    Store the filled piping bag in a re-sealable plastic bag until ready to use. Once ready to pipe, snip a small section straight across the tip of the bag using a pair of sharp scissors.

Tip

  • After being stored for a few days, the liquid and icing may separate. If this occurs, place the icing in the bowl of an electric mixer and mix on the lowest speed to bring it back together.
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