Royal Icing

Baking By mdivamelo Updated 23 Apr 2008 , 2:36pm by sarabismommy

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mdivamelo Posted 22 Apr 2008 , 12:06pm
post #1 of 3

I AM LOOKING FOR A GOOD ROYAL ICING RECIPE, ONE THAT IS THICK BUT DOESN'T USE SO MUCH SUGAR. I ONLY NEED A SMALL AMOUNT FOR SOME PIPING WORK, BUT i WANT IT TO A CONSISTENCY THAT IT WON'T RUN. HELP!!!!![center]

2 replies
tiptop57 Cake Central Cake Decorator Profile
tiptop57 Posted 22 Apr 2008 , 3:27pm
post #2 of 3

Use one egg white room temp, add a dash of cream of tartar and start with about 2/3 cup powdered sugar. Add more powdered sugar by a tablespoon at a time if you want it thicker and visa versa for a runout.
HTH

sarabismommy Cake Central Cake Decorator Profile
sarabismommy Posted 23 Apr 2008 , 2:36pm
post #3 of 3

Try 1/4 tsp powdered egg whites to 1 Cup conf sugar
1/4 tsp clear vanilla and 2 tblsp of water to start add more water/sugar until desired consistency.

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