This following information are the basic rules of Royal Icing, each instructor has their own hints and ideas on how to work with Royal Icing; these are a few hints. As with any information, attending a class is recommended to learn all the little tricks of the trade. For more information on upcoming classes at Confectionary Chalet’s Studio or classes being offered in your area, visit Kathleen’s Class Schedule and News & Event’s Pages.
Hints on Using “A Royal Mix” / Royal Icing
- All utensils and containers must be grease free and free of soap residue when making Royal Icing.
- Following instructions when mixing Royal Icing, takes approximately 7 minutes of beating with mixer to become desired consistency. The time will vary according to the type of mixer you use and recipes. When using a hand mixer, make sure to use a heavy duty brand; stop and allow your mixer to cool down when it begins to overheat. Cover the icing bowl with a damp cloth each time you stop to cool the mixer.
- For small amounts of Royal Icing, you may prefer mixing by hand, rather than a mixer.
- For extremely fine decorating tips, you may use a woman’s clean white stocking to squeeze Royal Icing through to eliminate clumps of sugar or frosting from clogging you decorating tips.
- Keep your Royal icing covered with a damp cloth at all times. Keep Royal Icing in a mixing bowl so you may re-mix during use; this will help bring back original back to original consistency and less air bubbles.
- With “A Royal Mix” you make keep icing in your hand for a few hours, unlike other types of Royal Icing recipes; never keep a bag of royal icing in your hand continuously, more than 15 minutes, this will break down the icing and cause it to look bubbly, not as smooth. I prefer using parchment paper, the frosting will not break down as quickly.
- Keep all decorating tips in a damp cloth when using or icing will dry hard in your decorating tips.
- Do not store Royal Icing in plastic containers. Plastic is porous and very difficult to de-grease. Use glass or stainless steel to store Royal Icing when not in use.
- Store UN-used Royal icing in refrigerator. Place a damp paper towel or plastic wrap directly on the surface of the Royal icing and cover tightly with plastic wrap or jar lid. When removing royal from the refrigerator, return to room temperature before remixing.
- If A Royal Mix icing is divided into several small colored batches, you may re-mix by hand using a metal spatula. Powdered colors works best and keep icing from having color separation. If you have several colors left and do not want to waste icing; mix all colors to
- Use “A Royal Mix” for extra strong Royal icing “A Royal Mix” is the strongest Royal Icing with added stretch and use time for decorating any royal icing project- Kathleen Lange/Lambeth Boot Camps, Royal Icing Flooded Cookies, Decorating Fondant Cakes, Extension Work, Stringwork, Oriental Stringwork, Lace Pieces, Flooded Panels, Royal Icing Flowers, English Overpiping, Gingerbread Chalets, Competition and Edible Cakes.
Frequently Asked Questions
What can I use “A Royal Mix” For?
“A Royal Mix” is the strongest Royal Icing with added stretch and use time for decorating any royal icing project- Kathleen Lange/Lambeth Boot Camps, Royal Icing Flooded Cookies, Decorating Fondant Cakes, Extension Work, Stringwork, Oriental Stringwork, Lace Pieces, Flooded Panels, Royal Icing Flowers, English Overpiping, Gingerbread Chalets, Competition and Edible Cakes.
Why should I use your mix?
“A Royal Mix” was designed to cost effectively assist you in creating a functional Royal in your home by just adding quality 10X confectioners’ sugar. Our mix performs excellently to easily pipe into the designs that you want and does not harden before you want it to. This product also allows the consumer more creative control over how large or small of a recipe is made, eliminating waste.
What is different ours vs real egg whites?
First let me tell you that we use real egg whites in our mix. Our egg whites are dried and tested for salmonella at a professional lab. So our mix allows us to work with a more shelf stable product to bring you the convenience of availability when you need it.
Why is there no Citric Acid?
Citric Acid is a safe ingredient used to lower pH for bacteriologic safety. Our product has no necessity for this ingredient as it does not have a high pH.
Why is there no Titanium Dioxide?
Titanium Dioxide is an inert color used to whiten a product. Our mix is already white and does not need this added value.
Is the Royal Mix Gluten Free?
Yes, there is no presence of Wheat in A Royal Mix.
Are powder egg whites safer than liquid egg whites?
The drying process does kill some bacteria. Reducing water activity always will reduce the potential of bacteria.
How should I store my unused royal icing when made?
To refrigerate extra royal, first cover with plastic wrap touching and sealing the royal. Seal with tight lid or vacuum seal.
How long does it last when made?
Safely 1 week. Remember this is an egg product. You may refrigerate or freeze icing in airtight sealed container. Defrost to room temp and re-beat with mixer. May add a little extra sugar or pre-mix to bring back to original consistency. May not be as good as freshly made icing.
What is the shelf like of the mix?
As long as the product is stored properly at ambient temperature, the mix is best if used within two years of manufacturing.
Will flavoring work in the icing?
Absolutely; we recommend using Perfect Palate Powder Flavors in A Royal Mix. They partner perfect with the royal icing to make a tasty royal icing and not just lemon flavored. Perfect Palate Powder flavor will take as little as 1/16-1/8 teaspoon per 2 cup recipe; depending on flavor. Activate in a few droplets of water when adding to icing.
Can I use all the Perfect Palate Flavors in A Royal Mix?
There are over 30 flavors in the Perfect Palate Line. With the exception of Natural Lemon Tree (has a natural oil that breaks down royal) and Apple cinnamon,( actual apple cinnamon with is gritty and more for baking purposed.) All other flavors can be used in A Royal Mix and will not affect whiteness or added colors.
Does any color work in A Royal Mix?
You can color your icing any color you choose. We find that edible powder colors are superior with this product. Preferred color tested and used with our “A Royal Mix” is Crystal Colors, by Sugarpaste
Why is powder color better to use in icing?
Powder does not separate or change with age. It intensifies. Activate powder color with a drop of water, before adding to icing.
If someone is allergic to eggs, should they avoid this product?
A Royal Mix is made with dehydrated egg whites. Therefore, it does contain egg as a listed allergen.
If icing is too airy, what should I do?
Mix using lower speed on mixer, paddle verses the whisk attachment. If airy, spread back and forth with an icing spatula to take out air bubbles. Also use a hat pin for air bubbles when flooding.
How can I use left over icing or icing colors without wasting or throwing away excess icing?
Kathleen recommends freezing or refrigerating left over royal icing in a airtight container; let icing come to room temp and remix, add extra sugar and sometimes a teaspoon of A Royal Mix, Pre-Mix if needed to make desired consistency.
Another great tip is to mix all left over royal icing together andmake a delicious chocolate frosting to frost your cakes. If you have approximately 2-4 cups of icing , add 1/2 cup to 1 cup room temp sweet, unsalted butter or icing shortening, mix; add 6-9 Tablespoons Unsweetened Cocoa Powder or more depending on chocolate flavor desired, add extra liquid if needed and mix to desired buttercream consistency. You may use to frost a cake or cupcakes. No ingredients will be wasted.
“A Royal Mix” is exclusively used and endorsed by Kathleen Lange in her FAMOUS Lange/Lambeth Cake Decorating Boot Camps