Royal Icing

Tuesday 15 Apr 2008

With practice you can learn to pipe all manner of designs, flowers and shapes for cake decorating. Once dry, royal icing becomes hard, but it tends to crumble.

This icing will not work in a humid environment.

Ingredients :

· 1-1/2 cups icing sugar
· 2 egg whites
· 1/4 tsp. cream of tartar
· food coloring (optional)

(Cooking Conversion Chart)

Cooking Procedures :

1. In a bowl, beat 3/4 cup of the icing sugar with egg whites and cream of tartar until smooth. Add the remaining 3/4 cup of icing sugar, and continue to beat until icing is glossy and stiff and holds peaks.

2. If necessary, beat in additional sugar. If icing becomes too stiff, beat in drops of water until the consistency is right for piping.

3. Beat in food coloring until desired shade is obtained (color will intensify if left overnight). Cover icing with a damp towel until ready to use and while piping.

4. Makes about 1 cup.