Royal Icing

A cake with icing is much more fun to eat and look at. Here some versions of how to do icing. Icing with egg white

  • 4 dl icing sugar (1,6 cup)
  • 1 egg white
  • Food colouring (optional)
  • 1 teaspoon vinegar (ättika if you are in Sweden)

INSTRUCTIONS

  1. Add all the ingredients to a mixing bowl.
  2. Mix with an electric whisk for 2-3 minutes. If you need more water then add a few drops at a time!!!
  3. Add the icing into a piping bag, or use a knife and spread it all out.
  4. Let it dry for around 20 minutes and then it will be hard.

Royal icing with water or lemon

  • 4 dl icing sugar
  • 2 tablespoons water
  • 1 teaspoon vinegar
  • Food colouring (optional)

INSTRUCTIONS

  1. Add all the ingredients to a mixing bowl.
  2. Mix with an electric whisk for 2-3 minutes. If you need more water then add a few drops at a time!!!
  3. Add the icing into a piping bag, or use a knife and spread it all out.
  4. Let it dry for around 20 minutes and then it will be hard.

I normally leave my cookies out with the royal icing for some hours because it takes some time for it to totally dry underneath.

If you make different colours in different piping bags, there is a trick so that they won’t harden in the tip! Add a piece of wet tissue in the bottom of a glass, and keep them in the glass while you use others.

You can keep the royal icing in the piping bag for 1-2 days.

Recipe and photo Malin Nordblom, Fab Foodie Swede

If you wan’t to use the photos please e-mail me first at fabfoodieswede@hotmail.com

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