How To Make Royal Icing For Piping & Flooding
INGREDIENTS
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I have received many questions about how I make my royal icing.
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I make royal icing with egg whites (pasturized) since meringue powder
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and dried egg white powder is not very common here in Denmark.
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Some of the cake decorating shops may have it though, but I stick to
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the egg whites.
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If you know how to make royal icing, but are having trouble getting it
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runny for flooding your cookies, this step by step instruction might be
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helpful to you. I can tell that I always start out with a stiff royal icing
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and then I thin it down with water to either soft for piping and runny
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for flooding.
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Always remember to cover up your royal icing with either cling film or
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a wet cloth as this will prevent the royal icing to dry out. Also if your
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icing gets too thick add water or if it is too wet add more icing sugar.
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So here is the tutorial on how to make royal icing.
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This is what I use:
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2 eggwhites
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2 lb icing sugar sifted (Not all may be used)
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1 tsp lemon juice
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Large bowl
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Handheld mixer with hooks or kitchen mixer with paddle attachment
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Cling film
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