You can make royal icing from an instant mix or from scratch.
INSTANT MIX
I use the Squires Kitchen Instan Mix. This is my favourite way of making royal icing because it's quick and simple. You can make both large or small batches.
1. Mix the powder with water.
The proportion given on the pack is 500 g powder + 75 ml of water. They advise to sift the royal icing mix and to use boiled water.
If you need a smaller batch, use smaller amounts:
INSTANT MIX
I use the Squires Kitchen Instan Mix. This is my favourite way of making royal icing because it's quick and simple. You can make both large or small batches.
1. Mix the powder with water.
The proportion given on the pack is 500 g powder + 75 ml of water. They advise to sift the royal icing mix and to use boiled water.
If you need a smaller batch, use smaller amounts:
- 400 g powder - 60 ml water
- 300 g powder - 45 ml water
- 200 g powder - 30 ml water
- 100 g powder - 15 ml water
MAKE YOUR OWN ROYAL ICING
Like I mentioned in the beginning, you can make your own royal icing from scratch.
Ingredients:
Instructions:
1. Make sure all your utensils are clean, not greasy and dry.
2. Place the egg white in a bowl in which you want to make the icing in.
3. Gradually start adding the icing sugar to the egg white. Start by adding a couple of tablespoons and working the icing sugar into the egg white using a palette knife. If you are making a larger amount of royal icing you can use the mixer (low speed; flat beater/padle).
4. Once the icing sugar is fully incorporated into the egg whites and all lumps are gone, add few more tablespoons of icing sugar and continue mixing.
5. Continue in the same pattern with the rest of the icing sugar. The icing will get thicker and
stiffer. Whip it with the palette knife until stiff peaks form (it took me about 4 mins) – when you take the palette knife out the stiff peak will form (it will not fall back into the icing).
6. Cover with a damp, clean cloth or a piece of damp paper towel (not wet) and cover with cling film to avoid drying out and crusting.
* Raw egg whites carry a slight risk of salmonella infection. If you want to eliminate that risk completely, use liquid pasteurized whites. Reconstitute the egg whites according to the instructions on the package.
Royal icing made with raw egg whites needs to be kept in the fridge.
Like I mentioned in the beginning, you can make your own royal icing from scratch.
Ingredients:
- 1 medium egg white* (~35 g; room temperature; with removed spindle that connects the egg yolk to the egg white)
- 230 g icing (confectioners’) sugar (sifted)
Instructions:
1. Make sure all your utensils are clean, not greasy and dry.
2. Place the egg white in a bowl in which you want to make the icing in.
3. Gradually start adding the icing sugar to the egg white. Start by adding a couple of tablespoons and working the icing sugar into the egg white using a palette knife. If you are making a larger amount of royal icing you can use the mixer (low speed; flat beater/padle).
4. Once the icing sugar is fully incorporated into the egg whites and all lumps are gone, add few more tablespoons of icing sugar and continue mixing.
5. Continue in the same pattern with the rest of the icing sugar. The icing will get thicker and
stiffer. Whip it with the palette knife until stiff peaks form (it took me about 4 mins) – when you take the palette knife out the stiff peak will form (it will not fall back into the icing).
6. Cover with a damp, clean cloth or a piece of damp paper towel (not wet) and cover with cling film to avoid drying out and crusting.
* Raw egg whites carry a slight risk of salmonella infection. If you want to eliminate that risk completely, use liquid pasteurized whites. Reconstitute the egg whites according to the instructions on the package.
STORAGE
Fresh royal icing is best of course, but you can keep it for a week or so. The longer it sits, the more it will separate. Before using it again you will have to mix it up again and it may not be perfectly smooth.
Royal icing made with raw egg whites needs to be kept in the fridge.