Royal Icing Recipe

This Royal Icing Recipe is the very best for piping flowers. Make them weeks or months ahead of time - and store in a cool dark place. This icing dries too hard for covering the cake.

Royal Icing - Meringe

3 level tablespoons meringue powder

3 1/2 ounces warm water

1 pound confectioners' sugar, sifted

1/2 teaspoon cream of tartar

Wilton Royal Icing -- Egg White

This is an even stronger icing than the one above. Use it for piping lace pieces or delicate lattice. Use at once, rebeating will not restore texture. Keep utensils grease-free.

3 egg whites, room temperature

1 pound confectioners' sugar, sifted

1/2 teaspoon cream of tartar

Combine ingredients. Beat at high speed seven to ten minutes. Dries quickly - keep covered with a damp cloth while using. Yield: 3 cups.

If you need a recipe for Buttercream Icing, click here.


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