One of the most common things I hear about royal icing is that it’s hassle to make. It isn’t at ALL hassle to make, I promise you.
It’s 3 ingredients and 4 minutes in a mixer.
If you follow this recipe, you can’t go wrong with it and you will have perfect royal icing forever more. There also affiliate links so if you need anything you can click through and get them.
You can also buy royal icing sugar and just add water to it if you want to remove a step but it doesn’t save that much time.
A stand mixer is better than a hand mixer when it comes to making royal icing because the minimum speed is much slower than that of a hand mixer, but if you only have a hand mixer it will be fine, just keep an eye on it and make sure it doesn’t start puffing up like meringue!
My stand mixer is the Kenwood Major.
The three ingredients you will need are water, meriwhite and icing sugar.
Meriwhite is a pasteurised, dried egg white. It is so important to use pasteurised egg white and not fresh egg white. You cannot guarantee the safety of egg white. Plus you get way more consistent results by weighing out the meriwhite.
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The whisk I use is this one here. It’s smaller than a normal whisk so is better for smaller quantities of liquid.
When you come to store your royal icing, it should be in a lidded tub. If there is any doubt of it being air tight, use a layer of cling film pressed onto the royal icing and then put the lid on the tub.
It will last up to two weeks at room temperature or you can also freeze it in smaller quantities and defrost as and when you need it.
Royal icing is amazing stuff. It is mainly used for piping beautiful detail and messages onto cakes but it is also super useful for sticking things that otherwise won’t stick.