If you enjoy baking or cake decorating, then it is a good idea to make sure that you understand all about the different types of icing that you can use to finish off your cakes. There are some common forms of icing that you can use, including buttercream and fondant, however there are also so less commonly used icing, or ones that you might not instantly recognise.
One of these is royal icing, so with this in mind, we have put together our guide to royal icing and how you may be best to use it.
What is Royal Icing?
Whilst buttercream is a type of icing that always stays soft and fluffy, royal icing is the complete opposite. Royal icing will create a smooth and even surface when it dries and it dries hard like candy.
It is made from confectioner’s sugar, egg whites and other flavourings. It is often used in order to make confectionary, or perhaps to decorate a cookie or even a gingerbread house or ornate cake.
How to use Royal Icing
If you ask a baker whether or not royal icing is hard to use, then they may tell you that it is. However, the thing to remember, much like any aspect of cake decorating, is that you need to practice and improve your own skills in order to get the most from your icing of choice.
The thing to remember about royal icing, is that if you leave it, it will dry and become hard. This is ideal for when you want to achieve a dried look on your cake, however if this happens mid-use it can be difficult to work with. You need to try and keep it moist during cake decorating. Cover it with a damp cloth and try to remember to stir it often, adding a drop or two of water if you need to.
Royal icing is a great way to finish off your cake, and will give you a look that is hard to beat!