All icings will harden if allowed. By simply placing the iced goods in a cool, dry place the icing will eventually harden. However, if you want to guarantee your icing always hardens without the wait, consider making royal icing. The icing hardens with a smooth, matt finish every time.
- Skill level:
- Moderately Easy
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Things you need
- Mixing bowl
- 4 cups confectioner's sugar
- 3 tbsp meringue powder
- 1/2 cup of warm water
- 1/2 tsp vanilla extract
- Cling film
- 3 cups confectioners sugar, sifted
- 2 large egg whites
- 2 tsp fresh lemon juice
Combine the meringue powder and sugar in the mixing bowl until well blended. Add the water and vanilla extract.
Beat the mixture on medium high speed until soft peaks form. This should take no longer than 7 minutes.
Add more sugar or water if you are not getting the right texture. Remove the beater. If the icing that falls from the beater stays on top of the icing, you have the right texture.
Cover the icing right away with cling film to prevent it from drying out.
Meringue Powder Royal Icing
Combine the two egg whites and the lemon juice in the mixer. Beat well on low.
Add the sugar and continue beating on low.
Remove from the mixer and cover with cling film once the ingredients are well blended.
Place in an airtight container if you are not going to use the icing right away.
Egg White Royal Icing
Tips and warnings
- You can substitute in lemon or almond extract. Use a couple of drops of food colouring or gel paste to dye the icing
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