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Royal Icing Recipe for Outlining                                                        *Printer Friendly Version

Ingredients:
   3 large egg whites
   1 pound powdered sugar
   1/2 teaspoon pure vanilla extract 
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Begin by separating the egg whites from the yolk. To do this, crack the egg in half.
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To separate the white, hold the egg over a bowl and pass the yolk back and forth between the two shell halves until all of the white has fallen into the bowl.
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Continue with the remaining two eggs until finished. Then inspect the egg whites to ensure there aren't any shell bits. If there are, use a spoon to scoop them out.
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Pour egg whites into the bowl of a stand mixer (or other bowl suitable for mixing if using hand mixer).
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Using a paddle attachment, mix whites on medium speed until they reach the "soft peak" stage. This takes about 2 1/2 to 3 minutes. If using a hand mixer, mix on medium speed and check for "soft peaks" after 2 minutes (it may take much longer to reach this stage, but it doesn't hurt to check early and not overdo it).
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Measure out one pound of powdered sugar. Use good quality powdered sugar (I use Domino), as bargain brands tend to have a higher corn starch to sugar ratio and may change the outcome of the recipe.
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If you have a sifter, sift the powdered sugar into the mixing bowl with the whipped egg whites. If you do not own one, like me, use a wire mesh strainer placed over the mixing bowl and place powdered sugar in the strainer. Using the thin edge of the butt of a butter knife, gently tap the edge of the strainer until all of the powdered sugar has passed through the mesh.
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Now your egg whites should be covered in a snowy white powdered sugar mountain :)
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Place your mixing bowl back on your stand mixer, if using, and add the vanilla extract.
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Mix on low (for hand mixer), or "stir" speed on stand mixer until ingredients are just blended. Using a rubber scraper, scrape down the sides of the bowl.
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Beat royal icing mixture on medium-high for about 6 minutes until it reaches a stiff consistency and the ripples from mixing hold their shape. If using a hand mixer, check consistency after 5 minutes.
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Cover immediately with plastic wrap to keep from drying out. Use immediately or refrigerate for up to two days.
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