Royal Icing Recipe

       Royal Icing Recipe

I made these flowers using Royals Icing. Then added the leaves later when I decorated the cake. Used a shell border and used AWIlton Pattern Maker on the sides of  the cake.


















This is a smooth, hard-drying icing is perfect for making decorations that last. It is also useful as a "cement" to fasten decorations together. Royal icing is edible, but not recommended for icing cakes.

Once you make the flowers or decorations, place them in an airtight container and keep them in a dark place. If you keep them in a lighted area, the colors will fade.  You can store them up to a year in an airtight container so they  can be ready in a moments notice when  you need them.

Ingredients:

• 3 tablespoons Meringue Powder
• 4 cups (about 1 lb.) confectioners' sugar
• 6 tablespoons warm water

Makes:

About 3 cups of icing.

Instructions:

Step 1

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).

Step 2

NOTE: Keep all utensils completely grease-free for proper icing consistency.
* For stiffer icing, use 1 tablespoon less water.
**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.
Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency