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Royal icing has been popular for years. Simple ingredients, egg whites, and icing sugar made icing dazzling, making it the perfect choice for a wedding cake. You may get this topping from Davies Bakery – Family baker for over 130 years or choose to make at home with the following steps.

Start by rinsing out the bowl, wooden spoon and whisk with boiling water. Simple job but the most important is done to dissolve any grease that could linger on the surface of the tool. Grease and royal icing do not stir!

Sift the icing sugar. It is a good idea to keep a small sieve, especially for this job. Separate the egg whites from the yolks. Dispose of whites containing even a small amount of yellow, as once again the fat in the yolk will prevent the whites from aerating.

If you have a food mixer, use it to beat three or more white. Smaller amounts are best made well with an electric hand whisk, or with a large wooden spoon. Start with a white beat until they are stiff.

Now begin to add the sifted icing sugar, a tablespoon at a time, beating well after each addition until the icing stood on the summit. To store, place in an airtight container, and cover with cling film, then place in the refrigerator. Type icing will continue for weeks, but always remember that it needs to be re-beating again before use.

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