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.
You will need:15g (½oz) dried albumen (55061)90ml water450g icing sugar (if coating a cake make at least double the quantity)
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.
You will need:15g Meri white (56404)75ml water500g icing sugar (06843002) (if coating a cake make at least double the quantity)
Dissolve meri white in water and gradually add icing sugar, beating on low speed in a mixer (approx 15 mins.) until icing peaks.