Royal Icing |
This pure, white icing dries to a smooth finish, making it perfect for frosting cakes and cookies or creating intricate decoration.
Ingredients
- 1 lb (500ml) royal icing mix and 1/3–1/2 cup (75–100 ml) cold water
- 2 large egg whites
- assorted cupcake cutters
- baking sheets, lined with non-stick baking parchment
- disposable piping bags
Directions
1. Tip the royal icing mix into a large mixing bowl and add the water gradually, mixing with a whisk or wooden spoon until the icing is smooth and thick enough that it will hold a ribbon trail when the spoon or whisk is lifted from the bowl. This will be the consistency that you need for piping outlines or details on the cookies. You may need to add slightly more or less water to achieve the right balance.
2. To make royal icing using icing/confectioners’ sugar, follow the method above, but use the egg whites in place of the water.
3. Leave one quarter of the icing in the mixing bowl and divide the remaining icing between 3 bowls. Using the food colouring pastes, tint one bowl of icing yellow, one brown and one pink.
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Linda | December 17, 2011 at 9:23 am - §
cover the bowls with a moist towel to keep from drying out as it hardens quickly. You can also make bags out of parchment paper and can find the directions on google search or wilton site.