Royal icing is a fabulous product. It hardens quickly and the use of it in cake decorating plays a big part. If you ever had Zoo cookies before – that on top of the cookie is royal icing. Cake Decorators also use Royal Icing to attach their creations to cakes or create dots etc.
There are two ways you can make your own Royal Icing if you are not ready to buy the already made Icing:
Option 1 - all your own ingredients
- 750 gr Icing Sugar
- 4 egg whites
- 1 tsp cream of tartar
- 1 tsp vanilla
Place icing sugar and cream of tartar in a mixer.
Separate the eggs.
Add egg whites to sugar, vanilla, and tartar
Mix on low until smooth.
Store in an airtight container in the fridge – maximum of 1 week because the eggs are a fresh product and did not go through an elimination process like Actiwhite.
Option 2 - Actiwhite/Meringues powder
What is Actiwhite: It is a product made from fresh egg albumen. The product is then treated so that the proteins are eliminated. It is a lot easier to work with, but you will need to follow your recipe on your packet as it might differ from country to country or even manufacturer.
- 3 rounded tsp Actiwhite
- 70ml cold water
- 4 cups Icing Sugar
- Royal Icing Premix
Place Actiwhite and cold water in a shaker or mixer and mix till well mixed. Let it stand for at least 20 minutes.
Place the sugar in a bowl and add the mixture. Beat until firm and fluffy. (Beware – it does take a while)
Let Icing stand for bubbles to dissipate.
Make sure to store in plastic in an airtight container.
Buy Different Flavors
When needed, place a small amount in other bowel and beat by hand until you have the right consistency. Consistency depends on whether you will use it for cookies or for decorating cakes. Will discuss this in another tutorial.
Tip: If your royal icing is too thick, just add more water. If it is too thin, add more icing sugar.