- 900 g confectioners (icing) sugar
- 160 ml liquid pasteurized egg
- 10 ml Vinegar
- Make sure all the equipment to be used is grease free.
- Sift the icing sugar
- Place all the sifted sugar and egg whites into a mixing bowl and stir by hand until most of the sugar has been absorbed into the liquid.
- Using a mixer, beat the mixture on slow speed for approximately 10 minutes using a paddle or a K beater (do not use a whisk). Periodically stop the machine and scrape down the inside of the bowl to ensure the ingredients are evenly distributed.
- Once the royal icing is white and at full peak, remove from the machine and adjust the consistency as required for the project you’re working on, adding cooled boiled water or sifted sugar. Always keep the royal icing covered with a damp cloth to prevent it from drying out.
- If stored correctly, the royal icing can last up to five days.
Do not over-beat or beat your icing on a high speed.
Always cover your royal icing with a damp cloth.
Keep piping tips covered with a damp paper towel to prevent the tips getting clogged.
You can refrigerate your royal icing for a few weeks.
Give the icing a good stir with a spatula before using it.
White vinegar will allow the icing to be remixed back to a good condition if it has been resting too long.
Add additional egg white to make a soft sloppy and runny texture to use for spreading or flooding work. Add a small amount of Tylose or glucose for better string work.