Royal Icing Basics
I have already given you my recipe for Royal Icing. In fact, I have given you three different ways to make Royal Icing.
The raw egg method which you can use if you find pasteurized egg whites, the meringue powder method as well as the egg white powder method for those that cannot find meringue powder.
I have explained the difference between the two powders and I have also shared with you how to make Black Royal Icing. Here is the post where you can find it all. Royal Icing Recipe
Again, based on all the comments and questions I receive from you all about Royal Icing. I thought I’d put together some of the points that I think are very basic, hence Royal Icing basics.
We will discuss this further; specific to cookies and other uses in future tips on my Tip Thursdays on Facebook.
So here’s Royal icing Basics I put together that I think are handy to have.
I have also shared with your more posts on Royal Icing including Basic String work, Oriental String work, Royal Icing filigree, Victorian Style Royal Iced cakes and more. Do browse around and have a look. A lot of these may seem quite difficult but are not really.
I do hope you find it useful.