Royal Icing for Cake Decorating. Royal icing is made of egg whites, powdered sugar, and a dash of lemon juice. This ratio of egg white-to-powdered sugar, when whipped to perfection, transforms into a light, fluffy, and very sturdy icing. This frosting can even be used as a glue to decorate gingerbread houses and cakes like my Irish Christmas Cake.

Donate: https://www.paypal.me/LShowler Royal icing, also known as glace royal, is another versatile icing you should add to your repertoire. Composed mostly of beaten sugar and egg whites - royal icing plays an important role in the realm of cake decorating. And once it's dried, it lasts nearly indefinitely. You can cook Royal Icing for Cake Decorating using 3 ingredients and 2 steps. Here is how you cook it.

Ingredients of Royal Icing for Cake Decorating

It's 3 tbsp of meringue powder.
You need 4 cup of powdered sugar.
It's 5 tbsp of warm water.

Royal Icing for decorating sugar cookies is easy to make and can be tinted any color. Cookies decorated with Royal Icing harden to a solid finish, making the cookies perfect for hanging on the Christmas tree, stacking in tins, or mailing to friends. What is royal icing for cookies? This icing is a type of frosting that is most commonly used for decorating sugar cookies and piping and doing intricate scroll works on cakes.

Royal Icing for Cake Decorating step by step

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10 - 12 minutes at high speed with a hand-held mixer). *4 cups of powered sugar is approximately 1 pound..
NOTE: Keep all utensils completely grease-free for proper icing consistency. *For stiffer icing, use 1 tablespoon less water. **When using large countertop mixer or for stiffer icing, uste 1 tablespoon less water..

It dries hard and dried fast and tastes VERY sweet and usually has a vanilla flavor. The royal icing recipe as written creates a thick icing so you can separate it into smaller bowls and thin each one according to your decorating needs. Your white border/detail icing will have a very small amount of water added to it, so it stays pretty thick and your green flooding icing will have a bit more water added to it to make it runnier. They have many different names like candy decorations, royal icing transfers, layons, and edible decorations and I usually refer to them as royal icing transfers or candy decorations. They're basically designs you make by piping royal icing onto wax or parchment paper and let them dry completely.