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Decorating 101: How to
Cover a Cake with Royal Icing
(For
Cookies) |
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 Paste
food colors will
tint
Royal icing the richest, deepest hues. Use a clean wooden pick to dip into
color, then into icing. Stir to mix. If the colors start to separate, gently
massage the bag to remix the icing. |
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Royal Icing or glacé
royal is made by beating together sugar and egg whites. Working with royal
icing is the most important aspect of cake decorating. When it dries, it
lasts almost indefinitely. |
Royal Icing is one of the most versatile
icings to use in
decorating.
The traditional Royal
Icing is a mixture of powdered (also known as confectioner's sugar), varying
amounts of water, depending upon the consistency
needed, and egg whites or meringue powder (if
consuming, a raw egg white substitute, such as powdered egg white powder or
meringue, are the safest to use). A teaspoon of
glycerin can be added
which softens it.
Sometimes Royal icing is enhanced with flavor, such as extracts. It can
also be used as it's natural color of white or
tinted before using.
 Royal
Icing Recipes: If you are going to eat the icing on a piece of
cake or a cookie, I recommend making
Safe Royal Icing. It is made with dried pasteurized egg whites or
meringue powder. The other Royal Icing Recipe is made with raw egg whites,
and cannot be consumed. It is best used when
decorating or gluing
together gingerbread houses, that are typically not consumed.
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DID YOU KNOW?...Royal Icing originated in England, where it was first
prepared for special occasions such as weddings, anniversaries, and
baptisms. However, this sweet, regal topping did not fare as well in other
countries' more humid climates, and it went out of favor for some time. |
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Royal Icing can be thinned with water and used to paint a picture with. With
thick icing, you trace the outline of a picture placed under waxed paper.
Immediately use icing that is thinner to fill in between the lines. After it
dries, it is carefully lifted off the wax paper and set down on the cake. |
Royal Icing turns soft when it comes into contact
with any type of grease or oil, or high humidity. Be
sure that all of your tools are free of grease before using to mix or decorate
with.
There are some tips for piping royal icing on top of
buttercream icing.
Click
here.
Royal Icing can be made ahead. When storing it,
make sure you keep it covered, airtight at room temperature, if made with
meringue powder, or in the refrigerator, if made with raw egg whites. If already
in a pastry bag, you can store as is as long as you put a damp paper towel
around its tip, held in place with a rubber band. I like to put my bags in a
larger airtight plastic bag, as well. If any of the Royal Icing has crusted
during storage, it cannot be used. If too stiff after storing, rebeat with an
electric mixer at low speed first. I've noticed that mixing thin icing for
several minutes after storing tends to thicken it up, so add more liquid, a drop
at a time, to thin it. If in a pastry bag, knead the bag until the Royal Icing
is more pliable.
| Royal Icing can be
made in different consistencies and can be spread with an icing spatula, a
fine-tipped paintbrush, or piped with a
pastry bag or
decorating cone. The
icing can be thinned or thickened by varying the amount of water (thinner) and sugar (thicker). A thinner icing
is best for flooding, since it spreads more smoothly; a thicker icing (with
more sugar) is best for piping. When
you're working with Royal Icing, it dries easily when exposed to air, so
it's best to keep a damp towel over the bowl, topped with a piece of plastic
wrap at all times. Make sure you re-mix it frequently. If using filled
decorating bags, place the ones you aren't using upside down in a glass with
a wet paper towel in the bottom to keep the tip moist. If any of the icing
has crusted, it cannot be used.
 NOTE:
Because of health concerns
about eating raw eggs, be sure to use either pasteurized meringue
powder or egg white powder for the uncooked icing. Meringue powder and
egg white powder are available in select supermarkets, gourmet shops,
and health-food stores. |
OUTLINE CONSISTENCY: Generally, the consistency that you'll
obtain following these proportions is thick enough to outline cookies:
ROYAL ICING CAN BE
THINNED OR THICKENED: A thinner icing (with more
water) is best for flooding, since it spreads more
smoothly; a thicker icing (with more sugar) is best for piping. When
glazing and piping, divide the icing in half. One portion can be thickened
and the other one thinned.
| To Make Royal
Icing for delicate flowers with thin-petals:
ADD IN ORDER GIVEN:
Beat until meringue powder is thoroughly dissolved,
(It will begin to froth like egg whites)
 | 5 - 6 tablespoons hot water
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| 3 tablespoons meringue powder
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| 1 teaspoon vanilla |
THEN SLOWLY ADD:
| 1 pound confectioner's
sugar...or less if its already thick enough
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*You do not have to add all the confectioners sugar
if icing is getting too thick. At first, expect it to be soupy. Beat
until the icing thickens. Watch for it to lose it's shine and stand in
peaks. It takes less time if you have a heavy duty mixer. Maybe about
10 minutes. 15 minutes with a hand mixer. |
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Flooding consistency: “Flooding”, also known as "Run sugar",
"Floodwork", and "Color flow" or "Icing Runout", refers to the process
of filling in a thicker Royal icing outline with a thinner consistency.
It can be used to fill in detailed designs, such as logos, plaques,
panels, and collars can be made for decorating cakes. Use a fine-tipped
paintbrush or a pastry bag to apply. Let it dry thoroughly. You can
decorate on top of this base with a thicker Royal icing with a pasty bag
fitted with a writing tip.
The consistency of Royal Icing can be adjusted to make a flooding
consistency by:
| Make a batch of
Royal Icing in outline consistency. |
| Add more water. The way I check for the proper
consistency is to add either a tablespoon at a time until you
can lift the paddle and see the icing dissolve into itself by
the count of three. |
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Stiff consistency: This is used for piping outlines and
sticking decorations onto cakes. It dries very hard and holds a
line or shape when piped.
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Stiff Royal Icing is made by:
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1 large egg white (NOTE:
If being consumed, for safety, use pasteurized egg whites or
meringue powder equivalent to 1 large egg white plus water to
reconstitute, as specified on its container.) |
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1-1/2 cups
confectioner's sugar, sifted. |
Whisk the egg white in
a large bowl with a fork. Add a quarter of the
confectioners' sugar and beat well. Gradually work in the
remaining confectioner's sugar, beating well between each addition
until the mixture holds its shape. |
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Glaze consistency:
To make a glaze
suitable for a base coat:
| Thin slightly with water, a drop
at a time, and stir until its consistency is that of sour cream
or thinner. |
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When using a
pastry bag:
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To fill a pastry bag,
place the bag tip side down in a glass about 3 inches shorter than
it; fold the top of the bag down over the edge of the glass to form
a cuff. Using a large rubber spatula, scrape the icing into the bag,
filing it to one-half to two-thirds full. Unfold cuff, and close bag
with a twist tie. |
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To prevent the pastry bag tip from
clogging, either place a damp paper towel
in the bottom of the drinking glass, or insert a toothpick in the
tip, and remove it just before piping. |
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Two coats are
absolutely necessary when using
Royal Icing
as a frosting. A
third is recommended or until a satisfactory finish is obtained. To start,
gather the following equipment:
| A turn table |
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| A straight edge or ruler with a sharp
edge |
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| A palette knife |
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| A side scraper |
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| A sharp knife |
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| Plastic wrap |
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| A soft brush |
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| A batch of
Royal Icing
that is not too stiff or runny. Keep covered at all times. |
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Since
Royal Icing
dries candy-hard, it is
not recommended for icing your cakes, but it can be done.
If the icing is made not too stiff or too sloppy it will work better, but it
still dries harder than other cake icings, unless you add 1 teaspoon of
glycerin
which softens it. Before
using, have it in a suitable bowl and ready to use. Keep
Royal Icing not using, covered at all times.
1)
Make sure the cake is previously covered with marzipan.
Place covered cake in the middle of a turn table secured with a dollop of Royal
Icing.
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ROYAL ICING - HOW MUCH DO I NEED TO COVER A
CAKE ? A guide for average height cakes. Vary the amounts to suit your cake
or taste. |
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Cake Size |
Pounds |
Kilogram |
| 6" |
1 |
500g |
| 7" |
1.5 |
750g |
| 8" |
2 |
1kg |
| 9" |
2.5 |
1kg 250g |
| 10" |
3 |
1kg 500g |
| 11" |
3.5 |
1kg 750g |
| 12" |
4 |
2kg |
2)
Using a palette knife, put a large dollop of Royal Icing onto the top of the
cake. Do not do the sides, yet.
3)
For the top, spread the icing, using a backwards and forwards movement (paddle),
turning the cake on the turntable as you go. This movement displaces any
unwanted air bubbles from the icing. At this point don't worry about any icing
spilling over the edges. Keep the palette knife clean.
4)
Holding the straight edge at both ends, at a 45 degree angle on the surface,
draw it across the top of the cake towards your body in one continuous movement,
making sure not to press down too hard. Return any icing collected on the
straight edge back to the bowl. If this coat is not level, scrape off and start
again. You can do this as many times as you like, for about 5 minutes, as long
as the icing is still wet and not crusting. Clean the straight edge after each
attempt.
5)
Using the palette knife, remove any icing from the sides of the cake. Don't
return it to the bowl if it has become crusty.
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Paste
coloring used in Royal Icing decorations will
turn out to be more pastel than in Buttercream ones. For more vibrant
colors, use more paste color. Liquid colors will also change it's texture to
be a little more fluid. |
6)
Leave on the turntable in a cool room for the top to harden. It should be dry
enough after two hours to be able to frost the sides.
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Use Royal icing as a "glue" to stick decorations on a cake with. For
example, place a mound of Royal Icing on the frosted cake where you want to
decoration to be. Immediately press it lightly into place. |
7)
Using the palette knife spread icing onto the sides. Paddle the icing as before
turning the cake as you go. (see 3) Clean the knife. NOTE: If you are icing a
square cake the sides are coated individually
8)
Hold the scraper at a slight angle (about 15 degrees) against the cake
side, with your other hand take hold of the board/turntable at the back of the
cake near the scraper. Slowly, but without stopping, revolve the cake until a
circle has been completed. When the entire surface is smooth, lift the scraper
away from the side. This will leave a take-off mark which initially will be very
pronounced. With practice and after further coats of icing this mark will be
less noticeable. If you are unhappy with your first attempt then re-paddle and
have another go. When finished clean the scraper.
10)
Using the palette knife, remove any surplus icing which has crept over the top
edge of the cake. Do not return this icing to the bowl it will have dry icing in
it. Clean off any icing left on the board and clean the palette knife.
11)
Leave the cake in a dry room to harden overnight then start all over again the
next day. Store the remaining icing in an airtight container for later use.
....don't despair though a little practice and you soon get your icing legs.
12)
Before adding the second layer of icing make sure the first one is dry. Remove
any rough edges and the take-off line with the aid of the sharp knife. Use the
soft brush to remove any loose particles of icing which could spoil the next
coat of icing. The icing used for the second covering should be slightly softer
than the first. Icing from the previous day should be of the correct consistency
needed, it will need a stir before use though.
13)
The third or final coat of icing, softer still than the previous coats, is
applied. Make it about the consistency of slightly whipped cream. The final coat
is applied in exactly the same way as before, but with a little more pressure
added when using the straight edge and the side scraper. Most of the icing is
taken off the cake, leaving a thin, smooth film of icing underneath.
14) When
using Royal Icing with decorations, add decorations immediately after frosting,
before the frosting "sets," so decorations can adhere to icing.
adapted from pastrywiz.com
Storing Royal Icing:
Decorations made with royal icing will last indefinitely if
not subjected to condensation. If
humidity is inevitable, prepare royal icing with pure confectioners' sugar, add
less liquid and add 1 extra teaspoon of meringue
powder to the recipe.
Cakes decorated completely with dry royal icing decorations
should be stored according
to the icing that has been used to cover the cake.
If refrigerated, afterwards put the
cake in a very well air-conditioned room for about 1 hour in its wrappers. This
will dry up any condensation on the surface.
However, if royal icing decorations are to be placed on a cake
that will be frozen, place decorations on the cake after it has thawed and
reached room temperature, so the colors do not bleed from condensation. If you
are storing an already decorated cake, and can't take off all the decorations
without ruining it, store accordingly.
After freezing, let cake thaw in its
wrappers, preferably in an air-conditioned room. This will dry up any
condensation on the surface. It will take
about 3 to 6 hours to thaw, depending upon the cake.
If you are making royal icing to be piped, and have left-overs,
make sure you keep it covered, airtight at room temperature, if made with
meringue powder OR raw egg whites (the sugar in the recipe acts as a
preservative; however, royal icing made with raw eggs whites is non-edible,
anyway). If any of the Royal Icing has crusted during storage, it cannot be
used.
It will keep for about a week or two.
Cover icing with a damp kitchen towel (not a paper towel because it dries too
quickly) and then with plastic wrap. Secure with a rubber band and then cover
with an airtight covering. Stir thoroughly before using. But, sometimes when
it's humid, Royal Icing
does not
store well at all.
If any of the Royal Icing has crusted (gets a thin crust of hardened sugar)
during storage, it cannot be used.
If the Royal Icing is too stiff after storing, rebeat with an electric mixer at
low speed first. I've noticed that mixing thin icing for several minutes after
storing tends to thicken it up, so add more water, if necessary, a drop at a
time, to thin it.
| From
Kelley, professional
cake decorator, posted on the Ask
Sarah Board for Bakers: Here are the two
recipes I use for royal icing. One with egg whites and one using meringue
powder. More Recipes.
NON-EDIBLE Egg White Royal Icing Recipe
This is the icing I use when doing NON-EDIBLE
decorations!! Gingerbread houses, icing flowers that don't touch the cake,
etc. It's cheap and easy to make and dries rock hard. It will last forever
once dry, as long as it doesn't get wet.
Make sure the beater blade and bowl are completely grease free! Any grease
will ruin the icing.
3 large egg whites
1/2 tsp. cream of tarter
1 pound (4 cups) of powdered sugar (sifted)
Beat the egg whites until a medium stiff consistency. Add the cream of
tarter and powdered sugar cup by cup. Add until the icing is firm enough so
that when you run a knife through it leaves an impression.
Store in a grease-free airtight container at room temperature for up to
three days. I have actually used it after five and it's still fine to
decorate with.
SAFE Meringue Based Royal Icing Recipe
This is the stuff that is edible and safe to use for all decorations, etc...
My recipe is exactly the same one Sarah has in her
recipe area ,
except mine if half the amount.
3 tablespoons of meringue powder
1 pound (4 cups) of powdered sugar (sifted)
6 tablespoons of warm water
1/2 teaspoons of extract-- do not use a butter flavored extract because some
have enough oil in them to mess up the icing. I use either lemon or orange.
I put the water, extract and meringue powder in my mixture and beat until
it's blended. I then add the sugar one cup at a time on low.
Add more sugar if it's too thin, or more water 1/2 tsp. at
a time if it's too thick. You want to be able to leave an impression when
you run a knife through it.
This icing can be stored for up to two weeks in an air-tight container at
room temp.
This icing will also last forever if it remains dry.
Kelley's Royal Icing Tips:
| I keep a damp towel over my icing tips
when I'm not using the decorator bag. This keeps it from drying up in the
tip. |
| When I add color to royal icing I let it
rest for several hours or even overnight (in the air-tight container)
because color darkens over time. I use only gel-paste food colors, as they
give a nice strong color without having to use a ton. |
| Colored royal icing that is frozen will
bleed color when it thaws out! If you must freeze or refrigerate anything,
let it thaw out to room temp before putting on the colored royal icing. |
| I personally have never frozen a batch of
royal icing. I asked other bakers I know if this can be done and I was
told by several that it came out with a grainy texture, and that they had
problems getting it to adhere and pull out correctly for string-work. |
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