Royal Icingrecipe by Peggy Porschen
1 tbsp eggwhite powder
510 gr confectioners sugar, sifted
1/2 tbsp lemon juice
80 ml water
Mix the eggwhite powder with water and pass through a strainer to get rid of any lumps.
Place the sugar in the clean bowl, add about 3/4 of eggwhite mixture and the lemon juice, and start mixing on low speed.
Keep mixing for about 4 to 5 min, until it reaches stiff peak consistency.
Spoon into a plastic container, cover with a clean damp cloth and the lid; store at room temperature.
Royal Icing Consistencies:
Simply thin down your basic royal icing with water, a little bit at a time, mixing with a spatula, until you have the right consistency. Keep your icing covered with plastic wrap or a damp cloth when not using it, to stop it from drying out.
for piping sugar flowers and leaves
for piping lines, dots and borders
Runny Consistencyfor filling in the middle of spaces