Royal Icing
Ingredients
Stiff Royal Icing
- 43 g Egg Whites
- 290-300 g Baker’s Mate Confectioner’s Powdered Sugar
- optional: few drops of lemon juice, vinegar, or pinch of cream of tartar
Soft Royal Icing for Runouts and Color flow
- 70 g Egg Whites
- 370 g Baker’s Mate Confectioner’s Powdered Sugar
- optional: few drops of lemon juice, vinegar, or pinch of cream of tartar
Instructions
Stiff Royal Icing Procedure
- Combine egg whites and Baker’s Mate Confectioner’s Powdered Sugar in a bowl. Beat at low speed, then increase to medium, about 4 minutes. Use paddle attachment if using stand mixer. Note:If the icing is too stiff, add egg white (a teaspoon at a time).If the icing too soft, add confectioner’s sugar
Soft Royal Icing Runouts and Color flow Procedure
- Combine egg whites and Baker’s Mate Confectioner’s Powdered Sugar in a bowl. Beat (medium speed for stiff royal icing and low speed for runouts and color flow) to the desired consistency, about 4 minutes.