Creating Luxurious Royal Icing For Your Wedding Cake

Royal icing is a traditional choice for decorating wedding cakes. It is made from icing sugar and egg whites, and sometimes lemon juice, and dries with a hard finish. It is perfect for creating intricate piping and detailed designs, such as flowers, leaves, snowflakes, and string work. Royal icing is often used for upscale weddings and is best suited to dense cakes, such as fruit cakes. It is also relatively heavy, so a layer of marzipan or jam is required between the cake and the icing.

Ingredients and measurements

To make royal icing for a wedding cake, you will need the following ingredients:

• Egg whites: Egg whites are a crucial binding agent in royal icing, creating a smooth and firm texture. They provide stability and volume, allowing the icing to hold its shape once applied. They also contribute to the glossy finish and help the icing harden, making it ideal for intricate piping and detailed designs.
• Powdered sugar: Also known as confectioners' or icing sugar, powdered sugar is essential for texture, sweetness, and stiffness. It helps create a smooth, spreadable consistency and adds bulk to the dry ingredients. It also enhances the bright, pristine appearance of the icing.
• Lemon juice: This adds a subtle citrus flavour and enhances the taste of the icing. It also acts as a stabiliser, preventing the formation of excessively tight bonds in the egg whites, resulting in a more stable and flexible foam.
• Liquid glucose: This ingredient is mentioned in one recipe, adding to the list of ingredients that give royal icing its distinctive texture.
• 4 large egg whites (approximately 5 ½ oz/160 g)
• 6 cups (24 oz/690 g) of powdered sugar, sifted
• 2 teaspoons of lemon juice
• 1 teaspoon of liquid glucose

It is important to note that these measurements can be adjusted to achieve the desired consistency. If you prefer a thicker icing for frosting or decorating a cake, simply add more powdered sugar. Conversely, if the icing is too stiff, you can add a bit of water to thin it out.

Equipment

To make royal icing for a wedding cake, you will need the following equipment:

Basic Ingredients

• Egg whites
• Powdered sugar, also known as confectioner's sugar or icing sugar
• Lemon juice

You may also need:

• Cream of tartar
• Meringue powder
• Warm water

Measuring Tools

• Measuring cups
• Measuring spoons

Mixing Tools

• Stand mixer with whisk attachment
• Electric hand mixer
• Spatula

Other Tools

• Bain-marie (a heat-proof bowl over a pot of simmering water)
• Cake turntable
• Metal ruler
• Piping bags
• Different piping nozzles (e.g. star nozzle, petal nozzle)

Recipe method

Firstly, gather your ingredients and kitchen tools. You will need basic ingredients such as sugar, egg whites, and water. Additionally, you may want to add flavour and colour to your icing. For kitchen tools, you will require a whisk or stand mixer, and piping bags with a piping nozzle of your choice.

Now, separate your egg whites from the yolks. Whisk the egg whites until they are slightly frothy but still clear in colour. This should take around 2 minutes.

Next, gradually add in your icing sugar. You can add a few tablespoons at a time, whisking continuously until it is all incorporated. If you are adding any additional flavourings, such as lemon juice or vanilla extract, add them now. Continue whisking until the icing is thickened and glossy. This should take around 2-3 minutes. If you want a thicker consistency, simply add more icing sugar.

If you are using raw egg whites, you may want to heat-treat them first. To do this, warm the egg whites in a bain-marie over low heat for 2-3 minutes, whisking constantly, until they are warm but not cooking. This will kill any bacteria and make them safer to use.

Now, you can place your icing into a bowl and cover it with cling wrap, ensuring the wrap touches the icing to prevent air from getting in. You can use the icing straight away, or store it in an airtight container at room temperature for up to 2 weeks.

Finally, when you are ready to ice your wedding cake, use a palette knife to spread the icing over the top and sides of your cake. You can create a snowy effect by making little dips and peaks with a teaspoon. Allow the icing to firm up somewhere cool and dry (not the fridge) for around 24 hours before cutting and serving the cake.

Design ideas

Royal icing is a great way to decorate a wedding cake, and there are many design ideas to choose from. Here are some tips and ideas to get you started:

• Royal icing is perfect for intricate piping, delicate drop strings, flowers, snowflakes, borders, and string work. It can be used to create fine details and holds its shape well.
• For a simple yet elegant design, apply a thin, even coat of royal icing, about 5mm/¼in thick, to smooth the cake surface. This will give your cake a perfectly smooth finish.
• If you want to add some texture to your cake, use an offset spatula to create swirls and peaks.
• Different nozzles can be used to pipe the icing, resulting in various effects. For example, a star nozzle can create a shell border or a rope effect, while a petal nozzle can make a ruffle or garland-style border.
• Royal icing can also be used to create three-dimensional decorations such as flowers, snowflakes, lace, or leaves, which can be mounted on wire and inserted into the cake.
• Lettering can be piped over templates, dried, and then placed on the cake.
• For a fun and unique design, add food colouring to your royal icing. Gel food colouring is a good option as it adds a lot of colours without affecting the consistency of the icing.
• If you want to add some flavour to your royal icing, use alcohol or water-based flavouring.
• Royal icing is typically used on denser cakes like fruit cakes, and a layer of marzipan or jam is usually added between the cake and the icing.

Storage

Royal icing is a popular choice for wedding cakes, as it dries to a hard, candy-like consistency, making it perfect for intricate piping and detailed designs. It is made from egg whites, powdered sugar, and a dash of lemon juice.

Royal icing dries very quickly, so it's important to keep it covered with a damp cloth when you're not using it. To store royal icing, place it in an airtight container and keep it at room temperature. It will last for up to two weeks at room temperature. If you'd like to store it for longer, you can refrigerate it for up to two weeks or freeze it for up to three months. Before using refrigerated or frozen icing, be sure to bring it to room temperature and re-whip it gently to restore its consistency.

When storing royal icing, it's important to ensure that the container is airtight and that the icing is not exposed to air. This will help prevent the icing from drying out and becoming hard. Covering the icing with cling wrap, with the wrap touching the surface of the icing, is an effective way to prevent air exposure.

Additionally, it's worth noting that once the royal icing has been used and dried on a cake, it will remain intact for up to one month, preserving all the beautiful decorations.

Frequently asked questions