Lynette Muller

Royal Icing is a pure white icing that dries to a smooth, hard, matte finish. Besides its lovely finish it also colours beautifully which makes it a favourite of professionals who use it not only for frosting cakes and cookies, but also for intricate piping of decorations (flowers, borders and lettering).

2 egg whites
350-500g icing sugar

Beat the egg whites until they have been broken down. Add the icing sugar gradually until the mixture starts to thicken. Beat the mixture with an electric beater set at the slowest speed for about 10 min – until the icing is light and fluffy. You can adjust the consistency accordingly by either adding more icing to thicken, or drops of water to thin the mixture.

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