{"id":1019,"date":"2011-08-06T07:55:35","date_gmt":"2011-08-06T14:55:35","guid":{"rendered":"http:\/\/www.cookingwithcandra.com\/blog\/?p=1019"},"modified":"2012-03-23T05:51:04","modified_gmt":"2012-03-23T12:51:04","slug":"how-to-make-royal-icing","status":"publish","type":"post","link":"https:\/\/www.cookingwithcandra.com\/blog\/2011\/08\/06\/how-to-make-royal-icing\/","title":{"rendered":"How to Make Royal Icing"},"content":{"rendered":"
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This Royal Icing recipe is so easy to make and is another important skill for any cake decorator to learn. It’s great to use in many areas of cake decorating… piping designs, lettering, making various flowers and decorations. The sky’s the limit… All you need to do is use your imagination!<\/p>\n

Note: Before you get started, make sure your bowl and mixing wands are free of any grease! Grease can cause your Royal Icing to breakdown.<\/strong><\/p>\n

Directions:<\/h2>\n

Yield: 3 cups<\/span><\/p>\n

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  1. Mix all of the ingredients together in a large bowl using an electric hand mixer. Mix on medium-high speed for 5-10 minutes until stiff peaks form in your icing. Watch the video below to see what the stiff peaks look like.<\/li>\n<\/ol>\n

    You can store your Royal Icing at room temperature in a tightly sealed container for up to two weeks. But before you use it, make sure to re-whip the icing to bring it back to the consistency that you need.<\/p>\n<\/div>\n

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    Ingredients:<\/h2>\n
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    • 4 cups of Icing Sugar<\/li>\n
    • 3 tbsps of Meringue Powder<\/li>\n
    • 6 tbsps of Water<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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