Planet Cake Recipes

Royal Icing

Royal Icing
Print Recipe
At Planet Cake we use this particular recipe for lace piping, we like to make our own royal icing to pipe with as it is firmer and holds its form better, it is also whiter. (Don't get this royal icing recipe confused with recipes to decorate cookies etc)
Servings Prep Time
250 Grams 20 Minutes
Servings Prep Time
250 Grams 20 Minutes
Royal Icing
Print Recipe
At Planet Cake we use this particular recipe for lace piping, we like to make our own royal icing to pipe with as it is firmer and holds its form better, it is also whiter. (Don't get this royal icing recipe confused with recipes to decorate cookies etc)
Servings Prep Time
250 Grams 20 Minutes
Servings Prep Time
250 Grams 20 Minutes
Ingredients
Servings: Grams
Instructions
  1. Place your egg white into a small or medium-sized mixing bowl*.
  2. Gradually add the pure icing sugar by heaped tablespoons. Beating well with a wooden spoon between each addition until the sugar is thoroughly dissolved. Continue in this manner until the mixture is very white and smooth and has reached the consistency of a thick syrup.
  3. At this point add 2 drops of acetic acid and continue beating for a further 2 minutes before adding more icing sugar. Once the acid has been added, decrease the amount of sugar added to a dessert spoon and continue beating each addition until the mixture is firm enough to hold a peak; a peak is formed on the back of an upturned wooden spoon, the peak should stand smooth and tapered.
  4. At this point the icing is ready for use and we would recommend using immeadiately as this is when the icing is at its best. However you can store this icing for up to a week in the fridge, by placing in a glass bowl and covering with cling film directly on top of the icing, to prevent a crust forming. To reuse bring to room temperature and beat again.
  5. TIP: It is not considered possible to overbeat royal icing by hand and most decorators find that 20 minutes of hand beating with a wooden spoon produces an excellent result. If you do use an electric mixer be careful not to overbeat your icing turning it into a marshmallow texture. This is a false volume which flattens out producing the wrong icing consistency.
  6. *Make sure that all your equipment is washed in boiling water and is completely dry and free from impurities or fats as grease will destroy your royal icing.
  7. Important: this recipe contains raw egg whites and must be stored and handled accordingly.
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