Royal Icing by Peggy Porschen

Making and using royal icing is perhaps the most essential skill in cake decorating, but a lot easier than you might think. If you do find it daunting, you can always buy a ready-to-mix version from a supermarket. This recipe makes a lot, but these quantities are easier to mix.

Ingredients
Makes about 1.2 kg
25g merriwhite (dried egg white powder)
1kg icing sugar, sifted
1 tbsp lemon juice

Equipment
Sieve
Kitchen Aid / electric mixer
spoon
sealable plastic container
j-cloth

Method
1. Mix the merriwhite with 150ml water and pass through a sieve to get rid of any lumps.
2. Place the icing sugar in the clean bowl of an electric mixer, add about three-quarters of the merriwhite mixture and the lemon juice, and start mixing on low speed.
3. Once the sugar and the merriwhite are well combined, check the consistency. If the sides of the bowl still look dry and crumbly, add some more merriwhite until the icing looks almost smooth but not wet.
4. Keep mixing for about 4-5 minutes, until it has reached stiff-peak consistency.
5. Spoon into a plastic container, cover with a clean damp j-cloth and the lid. Store at room temperature.

Royal Icing Consistencies
Simply thin down your basic royal icing with water, a little bit at a time, mixing with a palette knife, until you have the right consistency. Keep your icing covered with cling film or a damp cloth when not using it, to stop it from drying out.
Stiff-peak consistency: for piping sugar flowers and leaves
Soft-peak consistency: for piping lines, dots and borders
Runny consistency: for filling in the centres of spaces

Recipe taken from Pretty Party Cakes by Peggy Porschen, Quadrille Publishing Ltd, 2006

4 Responses to “Royal Icing by Peggy Porschen”

  1. Hi, my flood icing on cookies never seems to harden completely which means that the cookies still show dent marks even several days after decorating. Any advice?

  2. [...] little royal icing 12 vanilla cupcakes, iced with fondant icing in pastel colours (Or iced with normal buttercream [...]

  3. Does anyone know where to get the templates for the townhouse gingerbread biscuits in Peggy Porschen’s Boutique Baking? Google is getting me nowhere and there is no suppliers list at the back of the book.

  4. Hi Eileen, I don’t, but I will try and find out for you…

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