Royal Icing Mix Recipe

The colors are only limited by your imagination especially if you have a large pack of food coloring gels.

Royal icing mix recipe. Medium consistency for icing outlining. Separate your icing into 4 small bowls add a drop of your food coloring to each one and mix. If icing is too runny mix in some thick icing or icing sugar until it becomes thicker how to store royal icing royal icing can be stored for up to 3 days at room temperature up to a week in the refrigerator or up to 3 months in the freezer.

Whip for 5 to 8 minutes or until the royal icing holds its shape and is bright white not translucent. Beat egg whites in a clean large bowl with mixer at high speed until foamy use only grade a clean uncracked eggs. Next beat the mixture on high speed for 7 to 10 minutes or until the frosting is very stiff.

If it is too soft add more powdered. Adjust the consistency with water. My recipe and method for making easy royal icing for cake decorating is one of my go to for making cake decorating easy as can be.

Whisk the egg whites in a large bowl until they become frothy. Stiff royal icing is preferred for making 3 d decorations. Gradually add sugar and lemon extract.

First gather your ingredients. Beat ingredients except for the food coloring if you plan on tinting your frosting in a large bowl with an electric mixer on low speed until mixed. Use a palette knife to spread the icing over the top and sides of your marzipaned cake.

With stiffer royal icing opt for larger piping tips to relieve the pressure on the piping bag. Use a flat utensil like a small angled or straight silicone spatula to mix in a figure 8 motion. The icing can be used as is or thinned out with water to achieve a pourable consistency for flooding cookies.