Making your own royal icing is simple and gives you complete control over the consistency and flavour. This recipe uses meringue powder to ensure a safe, stable set that is perfect for piping intricate details or flooding biscuits.
Recipe
Homemade Royal Icing Sugar Recipe
Sugar & Syrup
500g Royal Icing Sugar
15 minutes
Baking
Making your own royal icing is simple and gives you complete control over the consistency and flavour. This recipe uses meringue powder to ensure a safe, stable set that is perfect for piping intricate details or flooding biscuits.
Ingredients
500g Tate & Lyle Icing Sugar
15g Meringue Powder (or dried egg white powder)
75ml to 90ml Warm Water
1 tsp Clear Vanilla Extract (or fresh lemon juice)
Directions
- Sift the sugar: Pass the icing sugar through a fine sieve into a large mixing bowl. This breaks up any stubborn lumps and ensures a smooth finish.
- Mix the dry ingredients: Add the meringue powder to the sifted icing sugar and gently stir them together.
- Add the liquids: Pour in 75ml of warm water and the clear vanilla extract.
- Beat the icing: Using an electric mixer on a low speed, gently beat the mixture. Keep the speed low to prevent whipping too much air into the icing, which causes unwanted bubbles later.
- Check the peaks: Continue mixing for 5 to 7 minutes until the icing becomes thick, glossy, and holds stiff peaks. If the mixture is far too dry, add the remaining water a few drops at a time.