Ingredients
3 Whites of Eggs (try to use fresh eggs)
450g icing sugar
1 tsp vanilla extract
Method
Sift the icing sugar and leave it needed. Take a mixing bowl and put in the egg whites
(Eggs are easier to separate when cold) - so separate your Egg whites when you remove from fridge and keep at room temperature in your bowl as Egg whites whip up easier when at room temperature. Beat on medium speed till the eggs are frothy, now gradually add the icing sugar and vanilla essence. Do this very slowly - do not put all the icing sugar at once. Once fully incorporated, increase speed to medium-high and beat until stiff and shiny peaks form.
Divide icing into small bowls add gel food colouring if desired. Transfer to piping bags for your decorations or spreading out for cookies.
You could use this icing for making small roses or for decorating cookies or cupcake - this icing hardens when set and wont rub on your hands.
NB: Keep any icing that isn’t being immediately used covered with cling wrap as it dries out very quickly.
If your icing has started to harden, add a drop or two of water to bring it back to your desired consistency.
When using royal icing to decorate cookies, pipe the icing first, then flood it. Outlining means piping a thin outline of the cookie with thicker icing and flooding means filling the middle with thinner icing. Piping an outline first keeps the icing from sliding off the cookies.
for a flooding consistency - add a few drops of water to the icing and stir with a spatula or continue adding water until you achieve the desired consistency.
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