Instant Royal Icing Recipe
This instant royal icing recipe is made with albumin, which is a dry, powder form of egg whites. It does not dry as hard as when you follow the fresh egg white royal icing instructions.
- Add albumen and water in a bowl, blending until lump-free.
- Gradually add confectioner's sugar, a bit at a time, mixing well after each addition.
- Add enough sugar until you reach the desired consistency. Beat for 7 minutes on high speed.
- Store in an airtight container. While using this instant royal icing, cover with plastic wrap or damp cloth.
When covering the cake with royal icing, apply thin coats (approximately 1/4" thick) and allow to set before applying the next coat. When decorating, keep a damp cloth handy to wipe the end of the decorating tip. Royal icing tends to dry when the tip is not in use, causing the occasional clog. You can purchase a rubber tip cover, which will help prevent this problem.
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