The following information and recipes are different types of Royal Icing, students may use in classes and for practice. In Kathleen’s Boot Camps she uses a variety of different recipes, depending on the type of work will be done in class. This page will be updated frequently with more recipes and information; check back frequently.
Royal Icing is a traditional icing for covering celebration cakes as it creates the more classical, formal style for wedding, christening and Christmas cakes. Royal icing has to be built up in several coats and allowed to dry in between each application. A drier consistency is better for flat icing, while a softer consistency is used for peaked icing or piping designs.
Royal icing can be made using either fresh free range egg whites, dried albumen or meringue powder, icing sugar is added to achieve the desired consistency. Some recipes will call for glycerin to be added when frosting cakes with Royal Icing. If leaving prepared icing for any length of time cover the surface with cling film or damp cloths in a greaseproof container to prevent it from drying and forming a skin.
Meringue Powder Royal Icing
This is a basic Royal Icing Recipe, used for a variety of cake decorations or cookies.
- 6 Tablespoons Meringue Powder
- 10-12 Tablespoons water
- 8 cups confectioners’ sugar, sifted (approx. 2 pounds)
Using paddle of Kitchen Aid mixer, beat water with meringue powder until blended; add powdered sugar and continue to beat at a medium speed for 7-10 minutes. (10-12 minutes for hand held mixer) Mix until icing forms peaks and doesn’t lose its shape. If icing appears too thin add more powdered sugar; if icing appears too thick add more water. Yield 6 cups.