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.
Head straight on to the Recipe For Royal Icing ♥
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.
Today’s inspiration ♥ Recipe For Royal Icing ♥ can be found on Lavender and Lime Share on X
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.
Royal Icing
Ingredients
- 1 egg white
- 208 g icing sugar
- 0.625 mls cream of tartar
Method
- 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
Inspiration published on Lavender and Lime September 3:
-
- 2015 – Rosé Apple Sauce
- 2014 – Oven Roasted Tomatoes
- 2013 – Amarula Chocolate Bon Bons
- 2012 – Salted Caramel Focaccia
- 2011 – Regional and Seasonal Challenge To Make A Preserve
- 2010 – Green Bean Pasta
Your recipe is very similar to mine.I also freeze it.
I made so much I had to freeze it 🙂
Okay, need to try and make this GiGi Approved with erythritol or monk fruit extract!!
I have never had good results with erythritol so please let me know how that worked for you 🙂
Grrr, it’s so frustrating when people make assumptions like that! AND when they proceed with the assumption even after they’ve been corrected. Love the colour of this icing. 🙂
It happens so often!
Ugh! I hate it when people assume things like that. In my ad days I used to have a male assistant and everyone thought that he was the boss! He even got invited to special events!
Fark, how sexist is that!