Royal Icing - Egg White Piping Icing

Royal icing is a protein-based piping icing made from just egg white and powdered sugar - the classic icing for decorating gingerbread. It whips up in 10-15 minutes, needs an hour to mature under a damp towel, and comes in two consistencies: a thick 'outline' and a runnier 'flood.' I use it on gingerbread and cookies, for drips on cakes, and for decorating for Easter - I recommend it!

Royal Icing - Egg White Piping Icing

Royal icing made from egg white and powdered sugar - for decorating gingerbread, cookies, cake drips and Easter treats.

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Prep Time 15 minutes mins

Maturing 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 250 g

Course: Glazes and icing

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 150-200 g powdered sugar sifted
• 1 egg white
• lemon juice a couple of drops
• boiled water for flooding
• food coloring water-based or gel

Method

 

1. Put the egg white in a clean, dry bowl and whisk it until lightly foamy, gradually adding the powdered sugar about 1 tbsp at a time.
   
2. One egg white takes 150 to 200g of powdered sugar - use consistency as your guide. Whisk until the mixture is thick, glossy white and holds its shape, and add a drop of lemon juice at the end.
3. Cover the icing with a damp, wrung-out cloth and let it rest for an hour to mature, so the sugar grains fully dissolve.
   
4. Divide the icing by color and tint it. For outlining, pipe the needed amount into a piping bag right away - this is the thickest consistency.
   
5. For flooding, stir a little boiled water into the tinted icing until it reaches the right consistency: it should pour smoothly off a spoon, like thin yogurt or sour cream.
   
6. I recommend making both outline and flood consistencies for each color. Divide the icing into bags - and you're ready to decorate!
   

Notes

There are three icing consistencies - 'outline,' 'flood,' and 'glue.' In practice you'll mostly need the first two.

Tips

• Powdered sugar: use a store-bought 200g pack and sift it a couple of times.
• Coloring: water-based and gel colors distribute more evenly than powder ones.
• Equipment: the bowl and whisk must be clean, dry and grease-free.
• Tools: a mixer on low speed with a paddle attachment is convenient, but whisking by hand also works great.
• Storage: a couple of days in the fridge in a tightly sealed container or piping bags, but it's best used right away.