It has endless uses in the cake and cookie decorating world. Once you learn the right method to make it, and the right consistency that works for you, it can be a fun experience.
Royal Icing decorations can last for ever if stored properly. Humidity is its worst enemy and grease can break it down ruining all your hard work.
So the key to success with RI to get the recipe and consistency right first..
While there are many many recipes out there....there is usually only one that works for you..
These are the ones that work for my. For many years I used the recipe made with raw Egg Whites before I switched to the Meringue whites.
I find working with the raw egg whites recipe the best for me so when possible I try to get pasteurized egg whites.
In this post you will find.
Royal Icing with Meringue Powder
Black Royal Icing - ass seen in my video - Anniversary Cake Pink with Black Blossoms
Royal Icing made with Egg White powder
Royal Icing made with Raw Eggs.
Royal Icing to cover a Fruit Cake
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