By popular demand, here is the Royal Icing recipe. Click here for step-by-step instructions on how to make edible flowers with Royal Icing.
Recipe:
Stiff Consistency (Yields 3 cups)
3 level tablespoons of Meringue Powder
1 lb. sifted pure cane confectioners’ sugar
5-6 tablespoons lukewarm water
**Make sure all your utensils are grease free. Tip: boil egg beaters to remove grease.**
- Place confectioners sugar on a large bowl and add the meringue powder. Mix at low speed until blended.
- Add water and mix for about 8 minutes at low-medium speed until the icing looses its sheen (if you have been mixing for 8 minutes and the icing still has some sheen, don’t worry about it, your icing is done).
To prevent drying cover the bowl of icing with a damp cloth while you are working with it.
Consistency:
Stiff consistency- See recipe above
Medium consistency- Add a teaspoon of water per cup of icing above
Thin consistency- Add two teaspoons of water per each cup of stiff consistency. One teaspoon of water or milk per each cup of medium consistency icing.
To Read more about icing consistency, click here.
Store in airtight container for up to two weeks. If you want to use it after a while, notice the the icing top layer has dried a little bit. Just mix in low speed to restore original texture. Sometimes you might need to add some water.
October 23, 2006 at 11:12 PM
[...] You can also use the same color flow technique by watering down your Royal Icing recipe. The result will be similar to color flow, just opaque (i.e., not shiny finish). [...]
September 12, 2007 at 1:48 AM
i live in chile, south america, and i do not know what merengue powder is??? can you explain the use, maybe there is something i can you to replace it.
September 12, 2007 at 9:44 PM
Hi Dolores,
To see the product click on Meringue Powder link on recipe above (at ingredients section).
Here is a description of Meringue Powder taken from a Wilton Product:
“Meringue Powder is a pasteurized egg product used for royal icing, meringue and boiled icing. Royal icing is used to make flowers and decorations that can last for months without softening. Snow White Buttercream Icing is also made with Meringue Powder. Flowers can be air dried.” (C)Wilton
Overall, meringue powder is a mixture of dried egg whites, sugar, gum, corn starch and some stabilizers. This powder is very convenient to use and it is usually called for in a recipe for the increasing fear of raw eggs. Eggs are pasteurized in the meringue powder. This can be substituted by making a soft meringue and using it instead of the meringue powder in the recipe. Soft Meringue Recipe- beat 3 egg whites at room temperature (copper bowl works best, if not, second option is glass bowl – do not use aluminum bowl or plastic as aluminum reacts with eggs and makes them gray and plastic usually has traces of oil from previous uses). First begin slowly until some bubbles form. Add 1/4 teaspoon cream of tartar and a pinch of salt, continue beating. Increase speed until soft peaks form. Add 2/3 cups of superfine sugar gradually and continue beating until you get stiff peaks (apx 10 mins). This makes about 4 cups of soft meringue.