Royal Icing is made of egg whites, sugar and some flavoring such as vanilla extract. You also add cream of tartar to increase the egg white's heat tolerance and volume as you're going to beat them senseless in order to achieve that coveted peak.
Personally, I love royal icing. It's my second favorite frosting in the world, second to chocolate. Why? Because royal icing doesn't cost much, pipes beautifully, spreads well on a cake, can be used to decorate cookies and many more. But the one thing that I most love about royal icing is it holds its shape at room temperature. I just can't imagine leaving a cupcake with buttercream frosting on the table for a couple of hours. If you wish to discover good things about royal icing yourself, make this at home. Scroll down as I show you how I make royal icing with an egg white and a cup of sugar to glamorize 6 cupcakes. Here goes....
|Once all sugar is added, consistency of the royal icing is now somewhat thick and creamy.|
|Royal icing at Soft Peak|
|Royal icing at Stiff Peak|
One more thing, you can add coloring to your royal icing. You can divide the royal icing into two or three then add different colors to it. Beat the royal icing for a few seconds to incorporate the color.
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