Cake Decorating: Royal Icing

Today we are going to make Royal Icing. What is Royal Icing? Cake decorators use royal icing to make edible decorations to put on cakes. Royal icing is not for frosting a cake. This icing is stiff and drys hard. When making decorations to place on a cake they are usually made and left to sit on waxed paper until they are dry(24 hrs). Then you can gently place them on the cake where you would want them.

Royal Icing

Ingredients:

3 tablespoons Meringue Powder

4 cups confectioners sugar ( powdered sugar)

6 tablespoons warm water

Makes about 3 cups of icing.

Instructions:

Beat all ingredients until icing forms peaks. ( 8 to 12 minutes this will depend on if you use a hand mixer or a heavy duty mixer) The icing should be smooth, firm, and thick. When you touch the icing with your finger tip it should leave an impression but the icing should not stick to your finger. For stiffer icing use one tablespoon less water.  To thin icing add 1/2 teaspoon water at a time and be very careful. It is extremely hard to thicken once thinned.

I made some decorations from royal icing today. Please forgive the roses as I left my rose nail at home.
Also just a reminder I am not a professional cake decorator this is just a hobby.

Note:  

1. When making royal icing make sure all your mixing utensils and bowls are free of grease. 

2. This icing drys very quickly so put what you need in your decorators bag and seal the rest in an airtight container and refrigerate.

3. Be careful when mixing this icing the stiff consistency has been know to burn up the motor of a hand  mixer.

4. Once flowers and other decorations are dry they can be stored in air tight containers for two weeks or more.