Royal Icing Recipe

★Royal Icing Recipe★
 

Ingredients

600g icing sugar (confectionery sugar)*
80-90ml water*
10g egg white powder*
6g Wilton meringue powder*

*The right amount of water depends on what stiffness you like. I usually put 85ml, which makes stiff icing for piping flowers with tips. If you like softer icing, you can add 90ml. However, you shouldn't put too much water if you are going to keep it for a while. Water makes food go bad quicly. And soft icing is unstable. (Water separates.)

*You could use 15g egg white powder or 18g Wilton meringue powder. I think Wilton meringue powder keep royal icing in good condition, but the smell is too strong for me and it's more expensive than egg white powder. That's why I use both to take advantages of both.

*I like icing sugar with Oligosaccharide or Maltodextrin as additive to prevent being lumpy, but icing sugar with cornstarch is fine too. The important thing is icing sugar is super fine, not grainy at all.


1) Dissolve egg white powder and meringue powder in water and leave for more that 10 minutes.

2) Strain the egg white solution through a strainer and beat with an electric mixer until soft peaks.*

 

 

3) Add icing sugar to the egg white and mix roughly with a spatula. At this point, the mixture feels heavy and looks wet.

 

 

4) Beat the mixture with an electric mixer on high speed for about 2 minutes and on medium speed for about 2 minutes. If it looks wet and feels heavy, it needs to be beaten more. When it looks smooth and mat, and feels a bit fluffy, it's done!

*Advantages of beating egg white before adding icing sugar is not clear. However, according to Lilaloa's analysis of a survey of over 2000 (!) people, she found that beating egg white (or/and meringue powder) first was less likely to cause crators (I'm not sure if there is any scientific evidence for this).


To store, put the icing in a bowl or a plastic container and put a piece of cling wrap over the icing to seal it, or wrap the icing directly in cling wrap.

By the way, I don't have a stand mixer. I've used a hand mixer. Some people think it is not good enough to make good royal icing, but I don't find any inconvenience. However, you can't make a lot of icing, say 1kg, at one time with a hand mixer because most had mixers don't have enough power.