Royal icing is a delicious thick concoction commonly used to glue various cake crafts, such as gingerbread houses, fairy houses, and others. This coating will dry as hard as a rock and is an excellent adhesive between porous cake surfaces.
Step
Method 1 of 3: Royal Icing with Egg White
Step 1. Gather all the ingredients
Here are the ingredients needed to make about four cups of royal icing with egg whites:
- 3 cups (700 ml) powdered sugar, with extra as needed
- 2 egg whites
- 1 tsp (5 ml) lemon juice
Step 2. Sift the powdered sugar into a bowl
Sifting may not be necessary, but will help prevent the icing from thickening.
Step 3. Separate the egg whites into a separate bowl
Crack the egg and then turn the crack side up. When opened, use the crack of the eggshell to catch the yolk. Allow the egg whites to dry by transferring the yolk from one half of the eggshell to the other.
You can save the yolks for homemade mayonnaise or Hollandaise sauce
Step 4. Combine the lemon juice and egg white and stir briefly with a wire whisk
You don't need to stir for long. Stirring for 20 seconds will help break the egg whites and mix them with the lemon juice.
Step 5. With a standing mixer, mix the lemon juice and egg white mixture with the sugar, adding the sugar a little at a time
Start with 1 1/2 cups or 2 cups sugar, and gradually add the rest while the stirrer is on medium setting. Stir until mixture is glossy and opaque, about 5 minutes.
- A hand mixer can also be used if you don't have a stand mixer. In an emergency, you can also shake manually.
- For craft foods like gingerbread houses, a thicker consistency and more nut butter will provide extra stability.
Step 6. For the icing to use as the pipe, mix the royal icing until soft peaks begin to form
Soft peaks are contoured but not stiff; when the whisk is dipped in the icing and then lifted, the peaks will move back into shape.
To make your own icing tube, simply put the icing in a plastic bag and cut out one of the bottom corners of the plastic. Trim the corners slightly to keep the icing line thinner and more manageable. You can cut wider later
Step 7. Continue whisking and add sugar 2 teaspoons at a time, for stiffer peaks
To create stiff peaks in the icing, continue to add the sugar a little at a time while continuing to beat. The added sugar will stiffen the icing.
Step 8. Adjust as necessary for sugar, water, or eggs
You probably have a plan for what this icing will look like. However, sometimes things go unplanned. If you have to change the consistency of the icing - because it's too stiff, for example - don't worry. Here's how to set the consistency of the icing:
- If the icing is too watery, add sugar. Add little by little.
- If the icing is too rigid, add egg white. Again, add little by little.
- If you want wet icing, add water drop by drop to the icing. Stir in the icing and wait for the tops to break. Because this process causes air bubbles to form. Let the wet icing rest for 30 minutes before using to allow air bubbles to dissipate.
Step 9. Immediately apply the icing or transfer to an airtight container
Royal icing hardens very quickly if not stored properly.
Method 2 of 3: Royal Icing With Meringue Powder
Step 1. Gather all the ingredients
Here's what you'll need to make about 5 cups of royal icing with meringue powder:
- 4 cups (950 ml) powdered sugar (powder or coating)
- 3 tablespoons (15 ml) meringue powder
- 1/2 teaspoon (2.5 ml) extract (vanilla, lemon, almond)
- 1/2 - 3/4 cup (120-180 ml) warm water
Step 2. Look at the meringue powder packaging label
Many meringue powders have labels with specific instructions on how to make royal icing - each powdered product varies from one another. Adjust the recipe to follow the label's recommendations.
Step 3. On a standing or electric mixer, beat the sugar and meringue powder on low speed until fully combined
Step 4. Add warm water and beat on medium or high speed until the icing becomes glossy and peaks start to form
This whole process takes 5 to 7 minutes.
Step 5. Adjust with flour, sugar or water
If you're making royal icing as a glue to bind a gingerbread house, for example, make stiff peaks. In this case, add sugar. To overwhelm the biscuits, make a runny icing. In this case, add more water.
The icing is ready to be sprinkled onto the biscuits if the icing falls off the surface of the tongs when removed from the stirrer
Step 6. Immediately apply the icing or transfer to an airtight container
Royal icing hardens very quickly if not stored properly.
Step 7. Done
Method 3 of 3: Eggless Royal Icing
Step 1. Gather all the ingredients, namely:
- 1 cup powdered sugar
- 2 teaspoons non-lactose milk (rice, soy, almonds); or use water
- 2 teaspoons light corn syrup
- 1/4 teaspoon vanilla extract
- Dyes (if needed) - paste or powder.
Step 2. Add powdered sugar to a medium bowl
Add non-lactose milk or water.
Step 3. Mix all the ingredients until it forms a smooth paste
Step 4. Pour in the corn syrup and vanilla extract
The icing will start to look shiny; now ready to use.
If the coating seems too thick, add a little corn syrup
Step 5. If adding food coloring, remove some of the coating from the bowl
Divide into portions in a bowl and add food coloring according to package directions.
Step 6. Immediately apply the royal icing
If not in use immediately, tuck it under a clean damp cloth to keep moisture intact.
Tips
- The proportions in this recipe are approximate; You may need to add more powdered sugar if it's too wet or more egg white if it's too dry.
- If you're having trouble gluing a heavy gingerbread house, stand up and let the icing rest for a few minutes, then stir before using.
Warning
- You can mix the icing either by hand or with a utensil, but the correct consistency of the icing is that it is quite stiff and requires some effort.
- Raw eggs may contain salmonella if they come from poultry or a contaminated source.
- Do not let the plastic bag leak, the icing can be sticky if it hits your hands.
