Creating A Wedding Ring Using Royal Icing

Royal icing is a classic frosting recipe used to coat wedding cakes and is perfect for creating fine details. It is made from egg whites, powdered sugar, and a dash of lemon juice. The ratio of egg whites to powdered sugar, when whipped to perfection, transforms into a light and sturdy icing that will harden and hold its shape. In this article, we will discuss how to make a wedding ring out of royal icing, the tools and ingredients needed, and some tips and tricks for creating the perfect royal icing consistency.

Royal icing recipe

Royal icing is a sweet, hard icing that's perfect for decorating cakes and cookies. It dries to a shiny, flat surface that resembles a frozen lake. The icing hardens as it dries, so you can stack cookies without smudging the designs.

Ingredients:

• 4 cups (480g) confectioners' sugar, sifted
• 3 Tablespoons meringue powder (not plain egg white powder)
• 9–10 Tablespoons room-temperature water
• Optional: gel food colouring

Method:

• Pour the confectioners' sugar, meringue powder, and 9 Tablespoons of water into a large bowl.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the icing ingredients together on high speed for 1.5–2 minutes.
• When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5–10 seconds. If it’s too thick, beat in more water 1 Tablespoon at a time.
• If your icing is too thin and watery, keep beating it or beat in more confectioners' sugar.
• Divide the icing among small bowls and dye with gel food colouring if desired.
• Transfer to piping bags and decorate cookies or a cake.

Tips:

• If you are not using a piping bag, cover your icing bowl with a piece of plastic wrap pressed down to sit right on top of the icing to prevent it from hardening.
• Royal icing can be frozen for up to 2 months. Place leftover icing into zipped-top freezer bags.

Other Royal Icing Recipes:

Some royal icing recipes use egg whites instead of meringue powder. Here is an example recipe:

Ingredients:

• Egg whites
• Confectioners' sugar
• Vanilla

Method:

• In the bowl of a stand mixer or large mixing bowl, add the egg whites.
• Sift the powdered sugar.
• Beat egg whites at medium-low speed until frothy, about 1 minute.
• Slowly add in confectioners' sugar and vanilla.
• Once fully incorporated, increase speed to medium-high and beat until stiff and shiny peaks form.
• Divide icing among small bowls and dye with gel food colouring if desired. Transfer to piping bags and decorate cookies.

How to make royal icing with meringue powder

Making royal icing with meringue powder is easy! You only need a few simple ingredients and tools, and you'll be on your way to creating beautiful decorations for your cakes and cookies. Here's a detailed guide to help you get started:

Ingredients:

• Confectioners' or powdered sugar (about 4 cups)
• Meringue powder (3 tablespoons)
• Warm water (around 9-10 tablespoons)
• Vanilla extract (optional)

Tools:

• Large bowl
• Electric mixer (handheld or stand mixer)
• Plastic wrap or damp paper towel
• Piping bags and tips (optional)

Instructions:

Start by combining the dry ingredients in a large bowl. Mix together the powdered sugar and meringue powder. You can sift the powdered sugar beforehand if you want to ensure a smooth consistency.

Once the dry ingredients are well combined, add the warm water and vanilla extract (if using). Beat the mixture with an electric mixer. If you're using a handheld mixer, start at low speed, and then increase to high speed. With a stand mixer, you can go straight to a higher speed. Beat the mixture for about 7 to 10 minutes, or until it becomes very stiff.

The perfect consistency for royal icing is crucial. It should be thick enough to pipe and outline designs but thin enough to flood or fill in larger areas. If it's too thick, simply add a little more water, a teaspoon at a time, until you reach the desired consistency. If it becomes too thin, add more powdered sugar, a couple of tablespoons at a time, and beat until you achieve the right texture.

While you're working with the royal icing, it's important to keep it covered to prevent it from drying out. Use plastic wrap placed directly on the surface of the icing, or a damp paper towel will also work.

Now you're ready to start decorating! You can use royal icing for a variety of purposes, from creating intricate designs on cookies to building gingerbread houses. It's a versatile and stable icing that sets up beautifully and is perfect for making your desserts look extra special.

Have fun creating your own royal icing and exploring the endless decorative possibilities!

How to make royal icing with egg whites

Royal icing is a sweet, thick glaze that is used to decorate cakes, cookies, and other confectionery. It is made using either egg whites or meringue powder, confectioners' sugar, and water. The traditional way to make royal icing is with raw egg whites, which will create a smooth, glossy finish. Here is a step-by-step guide on how to make royal icing with egg whites:

Ingredients:

• 3 ounces of egg whites (2 large egg whites)
• 1 teaspoon of vanilla extract
• 4 cups of powdered sugar (also known as confectioners' sugar or icing sugar)

Method:

• Use a hand mixer or stand mixer with a whisk attachment to beat the egg whites and vanilla extract until they begin to foam.
• Slow down the mixer speed and gradually sprinkle in the powdered sugar until it is just evenly incorporated.
• Increase the mixer speed to high and continue whipping for about 5 minutes, or until stiff peaks form and the icing appears glossy.

Tips:

• It is important to use pasteurized eggs to reduce the risk of food-borne illnesses.
• If your icing has started to harden, add a drop or two of water to adjust the consistency.
• For outlining and flooding cookies, pipe the outline first and let it dry before filling in the centre with thinner icing.
• Royal icing dries to a hard, candy-like consistency, so it is perfect for creating intricate details on wedding cakes and cookies.
• If you want to add colour to your royal icing, use gel food colouring as it is more concentrated and will not thin out the icing as much as liquid food colouring.
• Royal icing can be stored in an airtight container in the refrigerator for up to three days.

How to decorate with royal icing

Decorating with royal icing can be a fun and rewarding experience, but it's important to get the right consistency and technique to achieve the best results. Here are some detailed instructions on how to decorate with royal icing:

Preparing the Royal Icing:

Before you start decorating, make sure you have prepared your royal icing correctly. Royal icing is made from a combination of egg whites, powdered sugar, and a small amount of lemon juice. You can adjust the consistency by adding more powdered sugar to make it thicker or a bit of water to make it thinner. It is also possible to use meringue powder or pasteurized egg whites instead of raw egg whites.

Piping and Flooding:

There are two main techniques for decorating with royal icing: piping and flooding. Piping is done with thick royal icing and is perfect for creating outlines and adding accents to your designs. When piping, it is best to let the outline dry before filling it in. Flooding, on the other hand, involves thinning the icing with warm water to create a spreadable glaze. This technique is ideal for filling in larger areas and creating a smooth, even surface.

Colouring the Icing:

If you want to add colour to your royal icing, it is best to use food colouring paste or gel. Liquid food colouring can also be used, but it may be more difficult to achieve the desired colour and consistency. Combine different colours to create new shades.

Working with Royal Icing:

Royal icing starts to set quickly, so it is important to work efficiently. Keep your icing covered with a damp cloth to prevent it from drying out, and stir it occasionally. Have your sprinkles or other decorations ready before you start piping, as the icing will begin to set within an hour.

Drying and Storing:

Royal icing typically takes 4 to 8 hours to fully dry, so it is important to plan ahead. Once dried, royal icing can last for up to a month. You can store any leftover royal icing in an airtight container in the refrigerator for up to two weeks or freeze it for longer-term storage.

How to colour royal icing

To colour royal icing, you can use food colouring, which comes in different forms: paste, gel, or liquid.

Paste food colouring offers a wide range of colours but can be thick and hard to blend into frosting. You can find it online or at hobby or kitchen supply stores. Gel food colouring is easier to stir into frosting because of its smooth consistency. It can be found online and in some hobby stores and supermarkets. Liquid food colouring is typically available in red, yellow, green, and blue, and the colours can be combined to create new ones. It is available at most grocery stores and online.

If you want to achieve a pure white colour, use a clear extract like Genie's Dream Clearly Not Vanilla, as brown extracts like vanilla or almond extract can make the icing off-white. To make the icing brighter, you can add Whipped White Gel Icing Colour.

When adding colour to your royal icing, it is best to start with one drop at a time and mix thoroughly after each addition. This way, you can gradually achieve the desired shade without wasting colouring. It is also important to colour your icing before thinning or thickening it to the desired consistency, as gel colouring can thin the icing.

If you are aiming for deep, rich colours like black or red, it is recommended to add the colouring a few hours ahead of time or even the night before, as these colours need time to develop. For muted colours, adding a drop of Ivory gel colouring can help achieve the desired shade.

Additionally, adding white colouring to your icing before adding other colours can help prevent colour bleed.

Frequently asked questions