Once you master the consistencies and techniques there are no limits to your decorating!

Royal icing is a hard white icing, made from softly beaten egg whites, icing sugar(powdered sugar), and optional extract flavor.

 Royal icing traditionally is used for decorative designs, covering cookies and cakes (covering cake is an European tradition). It can be piped into an infinite types of decorations such as: borders, flowers,butterflies, shapes, jewelry, and so much more. It also is used for brush embroidery, creating fabric inspired lace, and cross stitching.

 Royal icing can also seem a bit intimidating, if you are not familiar with using the icing. This tutorial is decimated to royal icing  basics, tips, consistencies, and techniques.

What you need to know to start your royal icing journey is patience, practice, a good recipe, and basic knowledge. Once you are comfortable with the basic you can begin to pipe intricate and exquisite designs on cakes, cookies, and cupcakes!

Royal Icing Piping:

Equipment:

• Pme  writer nozzles
• PME #57S,petal nozzle
• PME star nozzles opened and closed
• Cornet piping bags
• Scriber tool
• Spray bottle
• Soft #0 round brush

Material:

• Royal icing recipe, given below
• Soft-peak consistency
• Off-peak consistency
• Bead-work consistency
• Medium consistency
• Cooled boiled water, I like the water to be cold

You can find the supplies at 5th Avenue Cake Designs

Dried Albumen Royal Icing Recipe:

• 907 grams Confectioners Sugar, sifted
• 1/2 teaspoon Vanilla Extract or almond extract
• 30 grams dried albumen
• 3/4 cup Luxe water

Add the dried albumen to luke warm water and mix well.

Using the paddle of your standing mixer place mixed dried albumen and confectionary sugar in mixing bowl of the standing mixer, stir with a grease-free spatula just to incorporate. Add extract and mix on the lowest speed until ingredients are combined. Scrape bowl down as needed. Mix for 10-20 minutes on medium-low speed.  Mix until icing forms peaks and doesn’t lose its shape. If the icing appears too thin add more powdered sugar; if icing appears too thick add more water.

Cover icing in an air tight container. The icing will keep for up to 7 days in a dark cool place, DO NOT PLACE IN THE REFRIGERATOR.

For a wonderful royal icing recipes that works amazingly for line and string work!

String work on a mini cake!

Knowing how create the popper royal icing consistencies  is 30 percent of the battle.

Generally I make a batch of royal icing, cover it well (the plastic wrap needs to lay upon the icing) in an airtight container, and wait 30 minutes prior to use.

Just enough time to clean up.

Once your royal icing is ready gather some nozzles/tips, and cornet paper piping bags.

Please enjoy the video and begin piping!

You may use a plastic piping bag, I however prefer a paper cornet for most of my piping. The exception is wet on wet.

A fun and easy wet on wet flower!

Using  an off peak consistency icing you can create beautiful brush embroidery.

Fun spring brush embroidery

A completely different look of brush embroidery !

Two tone brush embroidery

The sky is the limit to the cakes, cookies, and cupcakes you can decorate.

A vintage royal icing lace brush embroidery clock!

The detail HD Video Tutorial Lace Bridal Shower Cookie..36.32 minutes
Includes:
How to create the eyelet lace
The bead work
The lace on the top coat.

A combination of royal icing techniques!

 Have fun and enjoy!