What's The Best Royal Icing Recipe To Use?

Baking By KayMc Updated 9 Mar 2014 , 3:20am by dizzydev

KayMc Posted 13 Jul 2010 , 9:39pm
post #1 of 9

I need to make my first batch of royal icing, and I'm wondering which is the best to use? I see some recipes use egg whites, and some use meringue powder. Can someone steer me in the right direction?

8 replies
trish08638 Posted 14 Jul 2010 , 12:30am
post #2 of 9

i am no expert but i use the wilton recipe which uses meringue powder.....i just made it tonight and it came out perfect. i found it on the WILTON website

good luck, its such fun making flowers out of it

T

TexasSugar Posted 14 Jul 2010 , 2:52pm
post #3 of 9

I've always used the wilton recipe.

http://www.wilton.com/recipe/Royal-Icing

Montrealconfections Posted 14 Jul 2010 , 3:07pm
post #4 of 9

I like to use meringue powder in my RI since it is pasteurized.

KayMc Posted 14 Jul 2010 , 5:28pm
post #5 of 9

Thanks for the suggestion. I will buy meringue powder this week. Do you also strain your RI through a clean stocking?

JaeRodriguez Posted 14 Jul 2010 , 5:54pm
post #6 of 9

Ugh my computer is messing up, sorry if I double post but I was trying to say-

I use the meringue just in case (older people, kiddos and prego ladies)... I've never made the egg whites version though, can't tell you if there is a difference.

I didn't strain mine either, but I did sift it. I didn't have a problem with a #1 tip. This week is my first time using it though so can't offer that much help except to say I love it! :] Piping is FUN!

KayMc Posted 14 Jul 2010 , 6:30pm
post #7 of 9

Good for you, Jae! I hope I become good enough that I can say I love it, too!!!

JaeRodriguez Posted 15 Jul 2010 , 1:39pm
post #8 of 9

Well I don't know if you already know all of the techniques and whatnot BUT someone on here told me to search on youtube and I watched videos and seeing someone do it made it a lot easier! :] Have fun!

dizzydev Posted 9 Mar 2014 , 3:20am
post #9 of 9

AThe link to the recipe above differs from the recipe in the Wilton Course 2 book. The other recipe calls for 2 cups powdered sugar that is sifted. My royal icing came out a little soft. I even used less water than the recipe called for. Does anyone know if the sifting makes a difference? Also, isn't 1 lb 2 cups and not 4 cups? I'm a little confused between the two recipes. Any suggestions would be appreciated.

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