Royal icing is a hard white icing made from egg whites and icing sugar. It can be used for coating cakes, piping intricate designs, and decorating cookies! To colour, you must use an oil free colouring such as Colour Pop Water activated, or Intense Gels.
Using our Whipping It Up! multi mix makes it so easy to make Royal Icing, no egg white required!
This recipe makes a stiff Royal icing perfect for piping line work. To loosen the royal icing, simply add a few drops of water as required.
Ingredients
- 250g Whipping It Up!
- 30ml tepid water
Method
- Place the Whipping It Up! into the bowl of a stand mixer and add roughly half of the water.
- Using the beater attachment, mix until you have a crumb type texture.
- Add the remaining water while you continue to whip.
- Once all the water is added, scrape the bowl down and continue to whip on a medium speed for 5-8mins.
- You now have stiff royal icing!
Storing
Store in an airtight container with clingfilm covering the surface of the Royal Icing. there is no need to keep it refrigerated unless you are in a warmer climate.
Whipping It Up! Royal icing will keep for 3 months, just mix again before use.
