Royal Icing
Ingredients:
2 boxes icing sugar
4 egg whites
A few drops of acetic acid
A few drops of almond essence (optional)
Method:
Beat egg whites until light and fluffy, make a well in the center of the sugar, put half of the lightly beaten egg whites, almond essence and acetic acid in and mix, check the texture because you don’t want it to be too soft. Turn onto a flowered board and knead to a smooth paste, make sure it’s not too sticky or sticking to the board then you know it’s good. Rap in cling wrap and set aside for about (20 mins). Roll out on a flowered board cover cake trim edges.
Note: Don’t throw away the excess that you trim off add lightly beaten eggs to make soft royal icing for piping decoration on to the cake.
Royal Icing (2)
Ingredients:
3 eggs whites
1lb 2oz icing sugar, sifted
2 tsp vegetable glycerine
A few drops of essence (clear)
Method:
Using a mixer beat the egg whites in a bowl until light and fluffy add 1lb icing sugar and beat on a high speed until the mixture starts to look glossy.
Stir in the remaining icing sugar and the glycerine until it's well combined and forms soft peak. (For a thicker icing, add more icing sugar.)
The icing will keep well for 1-2 days scraped down side and covered with a damp towel. Store in a cool place until ready to use.