Be sure to add colouring to more of the royal icing than you think you will need. This way you won’t have to try and colour match halfway through your decorating.
I am just going to put this out there – men are sexist. And if you are a male and not sexist, then I am sorry if I have offended you. Dave and I share an office. I run my own business alongside his and most mornings I am at my desk. Usually I am typing away and concentrating on my work. The other morning a gentleman arrived at the gate. He was directed to Dave’s staff in the workshop. Once he was done with them he came to my desk to tell me we had his phone number. I explained that I did not work for Dave and I offered to go and fetch Dave for him. But all he wanted from me was to confirm that he had an account which I could not do. Again I stated I did not work for Dave.
He just assumed that because I am a woman and at a desk I must work for the man in the office. When making royal icing for the first time I had no assumptions to rely on. I have never used it before as the icing is sucrose based and so I did not know what the consistency should be. Through trial and error I can tell you that it needs to be thin enough to run off a spoon. If your royal icing is too thick I suggest you use a spray bottle filled with water. Spray the icing a few times and then mix. Continue to do so until it is the right consistency. The great thing about royal icing is that it freezes well. Place into a Ziploc bag and when you need to use it, just defrost at room temperature.
Click on the links for conversions and notes.
- 1 egg white
- 208 g icing sugar
- 0.625 mls cream of tartar
- Place the egg white, icing sugar and cream of tartar into a mixing bowl
- Use a wooden spoon or spatula and stir to combine
- You need to combine the ingredients so that there are no dry spots in the icing
- Use a spray bottle to add water to get the icing to drip consistency
- Cover and set aside for at least 12 hours before using
- Use within a week of making or freeze to use as needed
- Defrost at room temperature