Mastering Royal Icing
Royal icing is a hard-setting mixture of powdered sugar and egg whites that dries to a smooth, matte finish. It acts as both a glue for structural work and a medium for detailed surface decoration. The key is controlling the ratio of water to sugar to achieve the correct consistency for piping or flooding.
Cleanliness is your primary ingredient.
Even a microscopic trace of fat in your bowl or on your beaters will prevent the icing from whipping to the proper structure. Wash and dry your equipment thoroughly before beginning.
- stand mixer with whisk attachment
- large glass or metal mixing bowl
- piping bags
- gel food coloring
- damp kitchen towel
What goes in.
- 4 cupsconfectioners' sugar, sifted
- 3 tbspmeringue powder
- 6 tbsplukewarm water
The Ten-Second Rule
Drag a knife through your icing. If the surface smooths over completely in exactly ten seconds, you have the right consistency for flooding surfaces evenly.
The method.
Combine the base
Add the powdered sugar, meringue powder, and water to your mixer bowl. Mix on the lowest speed until the sugar is fully incorporated.
Whip the icing
Increase speed to medium-high. Beat for five to seven minutes until stiff, glossy peaks form. The icing should look like soft clouds.
Adjust for use
Divide the icing into smaller bowls. Add water one teaspoon at a time to reach your desired consistency, stirring slowly to avoid creating air bubbles.
Store for work
Keep bowls covered with a damp towel at all times when not in use. This prevents the icing from crusting over.
Other turns to take.
Stiff Peak
Used for intricate borders and floral piping; it should hold its shape without drooping.
Flooding
A thinner consistency used to fill in large areas; it should self-level smoothly.
When it doesn't go to plan.
Sift your powdered sugar every time to prevent clogs in your piping tips.
If air bubbles appear, gently stir the icing with a silicone spatula to pop them before filling your bags.
Use gel colors rather than liquid dyes to keep the icing from becoming too runny.
The ones that keep coming up.
Can I store unused icing?
Yes. Place a layer of plastic wrap directly onto the surface of the icing, then seal the container tightly. It stays fresh at room temperature for two days.
Why is my icing dull?
Excessive whipping can incorporate too much air. Keep the speed moderate once the initial peaks have formed.