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

Combine ingredients, mixing slowly, then beat at high speed for seven to ten minutes. Keep covered with a damp closth, icing dries quickly. Store, tightly covered, in refrigerator for weeks. Bring to room temperature and rebeat to use. Yield: 3 1/2 cups.

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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