The New Bakers Dozen
Royal icing, how can i make it?

The The Bakers Dozen: Royal icing, how can i make it?
By vaca baker on Monday, September 25, 2000 - 12:39 am: Edit

i need a recepie for royal icing/fondant cake

By W.DeBord on Monday, September 25, 2000 - 08:29 am: Edit

What is a fondant cake? Petite four with an royal icing garnish?

Royal icing is simply egg white (any quantity) with xxxsugar (as much as needed to reach the thickness you desire)whipped into it to the constistancy you like. You can add any extract for flavor you like, but add it after you've already added several cups of sugar. The more sugar you add the stiffer the frosting becomes. It you make it too stiff the strength of it actually becomes brittle, a thinner royal icing mixture dries stronger than a very thick mixture.

By raine on Tuesday, September 26, 2000 - 10:58 am: Edit

You don't nessesarily need to use royal icing under fondant. Any buttercream will work. If you are hesitant about the raw egg, substitute it with merigue powder, the recipe is usually on the back of the can.

I will confess the raw egg produces a superior product, and I use it for model cakes.

Our state laws prohibit the sale of a raw egg product to consumers. So you might want to check into that first.

By Steveklc (Steveklc) on Monday, October 02, 2000 - 10:20 am: Edit

I think vaca baker wants to pipe onto a cake covered with rolled fondant, which is something I do alot. A few more words about royal--a rough recipe is 2 oz of egg whites to a pound of 10X, but I never "whip" it, W.DeBord, because that tends to aerate it too much--and those bubbles and graininess can show up in your piping. I do whip the egg whites alone, with the paddle, very fast in the beginning to get them foaming a bit--then paddle on low the rest of the way as I add the 10X gradually. That way the royal stays glassy and shiny and isn't aerated that much.

If you want to keep your royal somewhat soft, add a few drops of glycerin; if you want it to harden and set quickly, add a few drops of lemon juice.

Also, I haven't had much luck with 100% meringue powder in any applications--substituting for whites--it's much better when added to liquid whites. And pasteurized liquid egg whites are increasingly available--they're even available in some supermarkets now. In my experience, they work great for royal.

I wonder how many state laws address raw, but pasteurized egg whites?

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