Royal icing is a smooth, glossy white icing made from sifted confectioners’ sugar, egg whites. This powerhouse component of cake and cookie decorating lends itself to being tinted with food colorings for a variety of decorative uses, from piping elegant string-work to flooding and decorating special occasion cookies.
Steps
1
Egg White Powder Royal Icing
Ingredients
15 g Albumen powder or egg white powder
85 g Water
500 g Confectioners’ sugar
Add the dried egg white powder into the water and stir well using a spatula. Cover with plastic wrap and allow this to fully dissolve for at least 20 min.
Sift the confectioners’ sugar on parchment paper and set aside.
Strain the rehydrated egg white powder into a stand mixer bowl. The solution should not have any lumps.
Add the confectioners’ sugar and mix on low speed for about 30 sec until combined using a paddle attachment.
Scrape down the sides of the bowl using a spatula. Then mix on medium speed for about 4 min or until the icing has firm peaks.
Transfer to an airtight container and cover with plastic wrap to the touch. Place a damp paper towel on top of
the plastic wrap and cover it again with plastic wrap.
Then arrange the lid on the container. These layers will prevent a dry crust from forming on the top of the icing.
Storage: Store egg white powder royal icing in an airtight container. Cover the surface to the touch with plastic wrap and place a damp towel on top followed by another layer of plastic wrap then the container's lid. These layers prevent a crust from forming on the surface of the icing. Store the egg white powder royal icing in the refrigerator for up to 3 weeks.
