Royal Icing
You can use it to decorate cakes for Christmas, weddings, gingerbread houses, and cookies.
Ingredients
- 500g icing sugar
- 1 tsp cream of tartar
- 3 egg whites
Step 1
Place sugar and cream of tartar in a mixing bowl.
Step 2
Gradually add egg whites, whisking constantly with an electric mixer until the mixture forms a thick white paste. The whisk should be able to stand upright in the mixture.
Step 3
Add more icing sugar if necessary.
Step 4
Keep icing covered in an airtight container or covered with a damp cloth at all times to prevent hardening. To use, place in a zip-lock bag and push the icing down to one corner. Snip a tiny corner from the bag and pipe icing.
Chef’s Tips
When making Royal Icing it is important to use pure icing sugar to create a stiff icing. Do not use soft icing mixture as this contains cornflour. The cream of tartar ensures a pure white icing. Royal Icing dries hard and fast making it ideal for producing intricate piping work and is wonderful as a glue for constructing gingerbread houses.
Royal Icing
Ingredients
- 500 g icing sugar
- 1 tsp cream of tartar
- 3 egg whites
Instructions
- Place sugar and cream of tartar in a mixing bowl.
- Gradually add egg whites, whisking constantly with an electric mixer until the mixture forms a thick white paste. The whisk should be able to stand upright in the mixture
- Add more icing sugar if necessary.
- Keep icing covered in an airtight container or covered with a damp cloth at all times to prevent hardening. To use, place in a zip-lock bag and push the icing down to one corner. Snip a tiny corner from the bag and pipe icing.
