Royal icing is used for coating cakes and for decoration such as run outs, extensions etc. and for piping purposes, royal icing is a most versatile of icings.  

We have 2 simple recipes which will ensure you have perfect royal icing everytime.

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Using pure dried egg white

You will need:

15g (½oz) dried albumen (55061)

90ml water

450g icing sugar         

(if coating a cake make at least double the quantity)

Method:

Reconstitute the albumen for 24 hrs ( it will initially form lumps, but these will disappear if whisked slightly or strained through a fine sieve)

Place albumen mixture into clean, grease free bowl and add half the icing sugar. Beat until well mixed, then add the remaining sugar, a small amount at a time and beat until stiff.

If making in a mixer, use slowest speed and take care not to over beat. This could cause air pockets in the icing which cause problems when trying to coat or pipe.

Using a substitute

You will need:

15g Meri white (56404)

75ml water

500g icing sugar        

(if coating a cake make at least double the quantity)

Method:

Dissolve meri white in water and gradually add icing sugar, beating on low speed in a mixer (approx 15 mins.) until icing peaks. 

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