For the parent looking to save a few bucks by baking, icing and decorating their child’s birthday or event cake by themselves, an easy royal icing recipe can make decorating options limitless.Royal icing is the icing usually seen on gingerbread cookies. Royal icing is an important tool in a cake decorator’s arsenal because it can be flavored or colored very easily. This gives you you limitless decorating options. The icing can be made thick or thin. Both consistencies are good for different tasks. Another nice trait of this icing is that is dries to be very hard and surprisingly shiny which creates a nice effect on any confection. You see comercially made royal icing in the supermarket with the cake decorating supplies; they are the hard candy pieces used to spell out 'Happy Birthday' or 'Merry Christmas' along side other letters, numbers and shapes. Why spend the $3-$5 for small package when you can make your own in bulk?
For this recipe you will need:
3 raw eggs
1 tsp lemon juice
6 tsp water
3 cups of powdered sugar
Flavoring of your choice
Food coloring of your choice
You will need to separate the whites from your eggs and discard the yolks. Whip the egg whites and lemon juice together then slowly add you powdered sugar, flavor and coloring. You will need to whip this recipe for 6-10 minutes until it forms peaks and becomes thick. You can beat shorter or longer for various uses. A thin royal icing can be used to flood an area with color while a thick royal icing can be used to form flowers or draw and trace words or designs.
The flowers and designs you can make with this royal icing are exciting and very storable. You can make and make and make and then store away your little royal icing jewels until you need them to decorate a cake.
To view some of the cake that this Examiner has made for pennies on the dollar visit this site.
Happy caking!
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