Making Royal Icing can be a bit tricky, but it is great for making beautiful flowers for your cake. It is important that you follow the recipe and instructions carefully, to ensure a good result.
This recipe makes Stiff Consistency icing. Since most flowers will require Medium Consistency, you can add up to an additional 1 Tbsp. of water (1/2 Tbsp. at a time).
Note: It is very important that all utensils and bowls used for making Royal Icing are grease-free! I prefer to have a separate set of couplers to use with Royal Icing (I keep them in a separate baggie). It is also best to use disposable piping bags or have a dedicated re-usable one just for Royal Icing. Grease will cause the icing to not set properly.
Add confectioners' sugar and meringue powder in a bowl. Mix on low speed until blended. Add water and mix for 10 minutes (with a hand mixer) OR 7-10 minutes (with a stand mixer, Kitechenaid type). When it is ready the icing loses its sheen. Be sure to beat the entire time stated for proper drying, otherwise it will puddle and lose its shape later, no matter how stiff it seems!
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