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Royal Icing

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Royal icing, also called decorating or decorator’s icing, is similar to flat icings except it is much thicker and made with egg whites, which make it hard and brittle when dry. It is used almost exclusively for decorative work. Pure white royal icing is most often used, but it may also be colored as desired. Because it consists mostly of confectioners’ sugar, it is sweet but has little taste.

Royal icing’s trait of drying easily and quickly makes it useful for fine decorations, but it requires special handling and storage. It should be tightly covered whenever it is not in use. For even greater protection from drying, place a clean, damp towel on the surface of the icing, and then cover the container tightly with plastic film. If any icing dries or crusts on the sides of the container during storage, remove the dried icing carefully, without letting it fall back into the moist icing. Dried particles can clog the tips of paper cones and writing tubes.
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