Creating Hard Icing For Wedding Cakes: A Step-By-Step Guide

Royal icing is a classic frosting recipe used to coat wedding cakes. It dries to a shiny, flat surface that resembles a frozen lake. The main difference between royal icing and buttercream frosting is the texture—buttercream is creamy, while royal icing will harden and hold its shape. Royal icing is made of egg whites, powdered sugar, and a dash of lemon juice. This ratio of egg white to powdered sugar, when whipped to perfection, transforms into a light and sturdy icing.

Royal icing recipe

Royal icing is a versatile form of icing that can be used to decorate cakes and cookies. It is made using egg whites, powdered sugar, and a dash of lemon juice. This form of icing is perfect for intricate piping onto a cake and creating decorations such as snowflakes, flowers, and leaves.

Ingredients:

• 4 large egg whites
• 6 cups of powdered sugar, sifted
• 2 teaspoons of lemon juice

Method:

Firstly, heat-treat the egg whites (optional). Warm the eggs in a bain-marie over low heat for 2-3 minutes, whisking constantly. This step kills any bacteria in the eggs, making them safer to use when raw.

Next, beat the egg whites in a clean, large bowl with a stand mixer fitted with a whisk attachment at high speed until foamy, which should take around 2 minutes.

Gradually add the sifted sugar, a spoonful at a time, followed by the lemon juice. Continue beating at high speed until the mixture thickens, which should take about 2-3 minutes.

At this stage, the icing will be a good consistency for flooding cookies. If you desire a thicker consistency for frosting a cake or writing on cookies, simply add more icing sugar until you achieve the desired consistency.

Place the icing into a bowl and cover it with cling wrap, ensuring the wrap touches the icing to prevent air from getting into the bowl. This will stop the icing from hardening while you wait to use it.

This royal icing recipe can be used immediately or stored in an airtight container at room temperature for up to 2 weeks. It will be enough to cover 1 large cake.

Tips:

• Royal icing can be used to decorate cookies with piping tips and piping bags.
• It can also be used to build gingerbread houses or decorate Christmas cakes.
• It is recommended to coat the cake with marzipan, fondant, buttercream, or syrup before applying royal icing to seal in moisture and prevent the cake from drying out.
• If you do not consume eggs, you can use aquafaba (liquid from a can of chickpeas) or meringue powder as an alternative.
• Food coloring can be added to the royal icing, with gel food coloring being preferred over liquid coloring to achieve a deeper color without affecting the consistency.
• Royal icing will begin to set after one hour and will completely harden within 4-6 hours.

How to make royal icing with meringue powder

Royal icing is a great way to decorate wedding cakes, and using meringue powder means you can avoid the use of raw egg whites. This recipe will make a hard, stable icing that is perfect for wedding cakes and will set beautifully.

Ingredients:

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

Method:

Firstly, 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 ingredients together on high speed for 1.5 to 2 minutes. When lifting the whisk out of the icing, it should drizzle down and smooth out within 5-10 seconds. If it's too thick, add more water, 1 tablespoon at a time. If it's too thin, keep beating or add more confectioners' sugar.

To check the consistency, lift the whisk attachment up. If the icing that drips off melts back into the bowl of icing within 5-10 seconds, it's ready. If you're going to be layering the icing onto the cake for specific designs and need it to set quickly, place the cake in the refrigerator.

When you're not working with the icing, place a damp paper towel directly on its surface to prevent hardening.

This icing will dry in about 2 hours at room temperature if applied in a thin layer. If you're going to be using it for flooding, you can thin it by adding 1 teaspoon of water per cup of royal icing. For a stiff consistency, reduce the water by 1 tablespoon.

Tips:

You can add 1/2 teaspoon of your favourite flavoured extract, such as lemon or orange, when adding the water. You can also add food colouring to your royal icing; gel food colouring is recommended as it won't affect the consistency.

Royal icing can be made 2-3 days in advance and stored in the refrigerator. Before using, bring it to room temperature and whisk a few times, adding a few drops of water if it has thickened.

How to make royal icing with egg whites

Royal icing is a sweet, hard icing that is perfect for decorating wedding cakes. It dries to a smooth, hard, matte finish and colours beautifully, making it a favourite for professionals.

To make royal icing with egg whites, you will need the following ingredients:

• Egg whites
• Confectioners' sugar (also known as powdered sugar, icing sugar, or 10X sugar)
• Fresh lemon juice

First, separate the egg whites, ensuring that no yolk mixes in with the whites. Beat the egg whites in a stand mixer or large mixing bowl at medium-low speed until frothy, which should take about a minute. You can also beat the egg whites by hand, but this will require a lot more effort.

Next, slowly add in the sifted confectioners' sugar and lemon juice. Once fully incorporated, increase the speed to medium-high and beat until stiff, shiny peaks form. You can adjust the consistency by adding more sugar to thicken the icing, or a few drops of water to thin it out.

If you want to add colour to your royal icing, use gel food colouring. Avoid using too much liquid food colouring, as it may thin out the icing.

Royal icing is perfect for decorating wedding cakes, as it can be used for intricate piping, flowers, borders, and lettering. It is also ideal for creating a smooth, hard finish, similar to fondant.

How to decorate with royal icing

Royal icing is a versatile cake decorating tool that can be used to create intricate designs, such as delicate flowers, drop strings, and snowflakes. Here is a step-by-step guide on how to decorate a wedding cake with royal icing:

Preparation:

Before you start decorating, ensure you have all the necessary tools, including a stand mixer with a whisk attachment, measuring cups and spoons, and a heat-proof bowl. For the icing itself, you will need egg whites, powdered sugar, and a small amount of lemon juice.

Making the Royal Icing:

Begin by heating the egg whites in a bain-marie over low heat for 2-3 minutes, whisking constantly. This step, known as heat-treating, is optional but helps kill any bacteria in the eggs, making them safer to use. Once the egg whites are warm but not cooking, remove them from the heat.

Next, transfer the egg whites to the stand mixer fitted with the whisk attachment. Beat the egg whites at high speed until they become foamy, which should take around 2 minutes.

Now, gradually add the powdered sugar, a spoonful at a time, followed by the lemon juice. Continue beating the mixture at high speed until it thickens, which should take about 2-3 minutes. If you desire a thicker consistency for frosting or writing, simply add more powdered sugar.

Decorating the Wedding Cake:

Once you have achieved the desired consistency, it's time to start decorating! Place your wedding cake on a stable surface and use a palette knife to spread the royal icing over the top and sides of the cake, creating a smooth and even coating.

If you want to create a snowy effect, use a teaspoon to make little dips and peaks in the icing. Allow the icing to firm up in a cool, dry place for at least 24 hours before cutting or serving the cake.

Storing and Using Leftover Icing:

To store leftover royal icing, place it in an airtight container and keep it at room temperature for up to 2 weeks. You can also refrigerate it for up to 2 weeks or freeze it for up to 3 months. Before using stored icing, bring it to room temperature and re-whip it gently to restore its consistency.

Tips and Tricks:

• Royal icing dries quickly, so keep it covered with a damp cloth or plastic wrap when not in use.
• If the icing becomes too thick, add a small amount of water to thin it out.
• Conversely, if the icing is too thin, add more powdered sugar to thicken it.
• For coloured icing, use gel food colouring as it blends easily without affecting the consistency.
• For flavoured icing, use alcohol or water-based extracts like vanilla.

How to colour royal icing

To make royal icing, you will need egg whites, icing sugar, and lemon juice. You can also add liquid glucose.

When it comes to colouring royal icing, it is recommended to use gel food colouring. This is because gel colours contain bright, food-safe pigments and only a small amount of liquid. This means that you can add a lot of colour without changing the texture or taste of the icing.

It is best to add colour a drop at a time and to fully mix the icing after each drop. It is also important to remember that colours will darken as they dry, so it is best to stop adding colour when the icing is one or two shades lighter than the desired shade. If you are trying to achieve a deep red or black, it can be helpful to start with a base of pink or brown, respectively, as this will reduce the amount of red or black colouring required.

Additionally, if you want to prevent colour bleeding, you can add some white colouring to the icing before adding other colours. It is also important to make sure that your icing recipe is not too thin and that you are using the right ratio of meringue powder to powdered sugar. Finally, if you are having trouble achieving a certain colour, it may be helpful to experiment with mixing different gel colours together.

Frequently asked questions