Making Royal Icing Decorations

If you love decorating your pastries then royal icing will quickly become your best friend. This egg white, confectioner’s sugar and lemon juice mixture hardens up to make a light and shiny icing that pairs perfectly with cake and cookie confections. You’re probably familiar with it as the icing commonly used for lemon shortbread cookies, gingerbread houses & cookies and wedding cakes. They big difference between royal icing and a standard icing is that the royal version has a tendency to last longer and holds up better for decorating. It can also be used as pastry “cement” to adhere decorations to all of your creations.

Watch as our online culinary school pastry chef shows you how to decorate using royal icing in this webinar. Just wait until you see all of these fun designs!

Royal Icing

1 lb powdered sugar
3 oz egg whites
1/8 tsp cream of tartar

1. Sift the powdered sugar and cream of tartar into a mixing bowl and gradually add the egg whites using the whip attachment until the mixture is light and a toothpaste like consistency.
2. Cover with a damp cloth and plastic wrap while using because the icing will dry. Use for decorations.

Escoffier live chef cooking demonstration

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