Royal icing is an important icing in the world of baking and confectionery decoration. It is used to decorate and detail cakes, cookies, pastries and more. Royal icing gets its name from its popular usage on British royal cakes and pastries. It has a smooth, hard finish when fully dried, making it ideal for decoration. There are three main types of royal icing used – each with slightly different ingredients, textures and uses. The three types are:
Simple Royal Icing
Meringue Powder Royal Icing
Italian Meringue Buttercream
In this article, we will explore what distinguishes each royal icing variety and when each type is best used. We will also provide recipes and tips for working with each royal icing.
What Makes Royal Icing Different from Other Icings?
Before diving into the specific types, it helps to understand what sets royal icing apart from other cake and confectionery icings. Here are a few key traits:
- Royal icing is made without fat/oil, giving it a pure white color.
- It hardens when fully dried, making it great for decoration, piping and decoration that will set.
- It has a matte finish when dried, unlike glossy buttercream.
- Royal icing can be colored easily with food coloring gels/paste.
- It pipes, handles and spreads smoothly.
The combination of the smooth texture, bright white color and hardened dry finish makes royal icing a top choice for detailed cake art and decoration. It is also used as grouting between stacked cookies and sandwich cookies.
Next, we will distinguish the three types of royal icing.
Simple Royal Icing
Simple royal icing is made with just two ingredients – powdered sugar and egg whites. Some recipes also include a touch of cream of tartar or lemon juice. Here is a typical simple royal icing recipe:
Simple Royal Icing Recipe
| Ingredient | Amount |
|---|---|
| Powdered Sugar | 4 cups |
| Egg Whites | 3 large egg whites, or 1/4 cup |
| Cream of Tartar | 1/2 teaspoon |
| Lemon Juice | 1 teaspoon |
To make simple royal icing:
- In a stand mixer bowl, beat the egg whites and cream of tartar until frothy.
- Gradually add the powdered sugar 1 cup at a time, beating well between additions.
- Beat on high speed for 5-7 minutes until the icing forms stiff peaks.
- Beat in the lemon juice and mix until fully incorporated.
The end result will be a very thick, bright white icing perfect for decorating. Simple royal icing dries very hard and sets quickly. You can thin it to desired consistency with water or lemon juice.
Benefits of Simple Royal Icing
There are several advantages that make simple royal icing a top choice:
- Just two main ingredients make it fast and simple to prepare.
- It dries hard and holds shapes well for detailed piping and decoration.
- Bright white color provides an ideal backdrop for colors.
- Stiff peaks allow you to decorate with consistency.
- It lets you build up dimension in decorations as it dries quickly between layers.
For these reasons, simple royal icing is ideal for:
- Piping intricate decorations like flowers and patterns.
- Adding dimension with multiple layers of decorations.
- Adhering fondant cut-outs or gumpaste shapes.
- Applying pearl or bead borders.
- Stacking and coating cookies.
The downsides are that it dries very quickly, so you have to work fast. It also requires care when thinning and mixing in food colors.
Meringue Powder Royal Icing
The second type of royal icing is made with meringue powder rather than raw egg whites. Meringue powder is a dehydrated form of egg whites. Using meringue powder offers some advantages over raw egg whites:
- It reduces the risk of salmonella from raw eggs.
- You don’t have to separate eggs to make it.
- It results in a very smooth, silky icing.
- The icing maintains a bright white color.
Here is a standard recipe for royal icing made with meringue powder:
Meringue Powder Royal Icing Recipe
| Ingredient | Amount |
|---|---|
| Powdered Sugar | 4 cups |
| Meringue Powder | 3 tablespoons |
| Warm Water | 6 tablespoons |
To make it:
- In a stand mixer, combine the powdered sugar and meringue powder.
- With the mixer on low, slowly add the warm water and beat until combined and smooth.
- Increase speed to high and beat for 5-7 minutes until stiff peaks form.
Benefits of Meringue Powder Royal Icing
The advantages of using meringue powder include:
- Eliminates raw egg food safety concerns.
- Adds smooth, silky texture.
- Retains bright white color even when thinned.
- Prevents icing from yellowing over time.
- WHole egg whites can be added for extra stability.
This royal icing is ideal for:
- Icing cookies – it flows smoothly and dries hard.
- Decorating cakes – it pipes well for borders and patterns.
- Adhering fondant and gum paste shapes.
- Dipping and coating petit fours or truffles.
The only downside is the added cost of meringue powder compared to simple royal icing. Overall, meringue powder royal icing is a great choice for versatility.
Italian Meringue Buttercream
The third type of royal icing is Italian meringue buttercream. This is made by whipping sweetened egg whites heated over a sugar syrup into soft butter. Here is a standard recipe:
Italian Meringue Buttercream Recipe
| Ingredient | Amount |
|---|---|
| Egg Whites | 4 large egg whites |
| Sugar | 1 cup |
| Water | 1/4 cup |
| Butter | 16 ounces (2 sticks) softened |
| Vanilla Extract | 1 teaspoon |
To make:
- Make a simple syrup by boiling the sugar and water until the sugar dissolves.
- In a stand mixer, beat the egg whites to soft peaks.
- With the mixer running, slowly pour the hot syrup into the egg whites.
- Whip on high until stiff, glossy peaks form and the icing is cool.
- Add the butter a few tablespoons at a time, beating well after each addition.
- Mix in the vanilla. Beat on high for 5 minutes until light and fluffy.
Benefits of Italian Meringue Buttercream
Some benefits of Italian meringue buttercream include:
- Silky smooth, melt-in-your-mouth texture.
- Bright white color when made properly.
- Pipe-able for borders, writing, and decorations.
- Not as sweet as American buttercream.
- Stable at room temperature.
This royal icing variety shines when you want:
- A silky texture with full, rich butter flavor.
- Stable icing for a layered cake.
- To highlight other flavors like chocolate or fruit.
- To pipe flower decorations that will hold their shape.
The challenge is that is requires more skill to make than other icings. Improperly heated eggs can cause icing to break or weep. But when made correctly, it’s a light and decadent icing.
Comparing Royal Icing Types
To summarize the differences:
| Royal Icing Type | Texture | Uses | Benefits |
|---|---|---|---|
| Simple Royal Icing | Very thick, stiff peaks | Piping intricate designs, decoration dimension, stacking cookies | Easy to make, bright white, dries hard |
| Meringue Powder Royal Icing | Silky, smooth | Cake borders, coating, cookies, petit fours | No raw eggs, smooth texture |
| Italian Meringue Buttercream | Light, fluffy | Cake icing, piped flowers, borders | Rich taste, pipe-able |
As you can see, each royal icing has something unique to offer. The choice comes down to the specific cake, cookie or confection you want to create.
Tips for Working with Royal Icing
Here are some handy tips to get the most out of whichever royal icing type you choose:
Mixing Tips
- Sift powdered sugar to prevent lumps.
- Beat icing on high speed until stiff peaks form to maximize structure.
- Avoid overbeating once stiff peaks form, as this can cause icing to break down.
- Thin gradually with water or juice until desired consistency is reached.
Coloring Tips
- Use gel/paste food coloring for richest color.
- Mix colors one drop at a time until desired shade is reached.
- Avoid over-mixing colors as it can thin the icing too much.
- Add a touch of powdered sugar if icing becomes too thin after coloring.
Piping Tips
- Fill a piping bag fitted with desired tip, allowing room at the top for icing to expand as you pipe.
- Apply steady, even pressure as you pipe.
- Keep the tip vertical and close to surface when piping borders or lines.
- Let the icing fall onto the surface when piping dots or other decorations.
- Pause briefly at points to restart for a clean finish.
Mastering these techniques will let you decorate like a pro with royal icing!
Storing and Handling Royal Icing
Since it contains no preservatives, proper storage is important for royal icing:
- Storage: Store icing in an airtight container at room temperature up to 2-3 days. Refrigeration can cause weeping.
- Freezing: Freeze portions in airtight bags or containers up to 2 months. Thaw overnight in fridge before reusing.
- Shelf Life: Use refrigerated royal icing within 2 weeks for best flavor.
- Reconstituting: Beat again on high speed until regains stiffness if icing softens.
With proper handling, royal icings can remain fresh for your decorating needs.
Conclusion
Royal icing is a versatile choice for professional cake and cookie decorating. Mastering the three main types – simple, meringue powder and Italian buttercream – will allow you to select the right icing for every decorating need. With the right recipes, techniques and storage, royal icings can help you achieve bakery-quality decoration. So grab your piping bag and start perfecting your royal icing skills today!