Royal Icing

Some folks may question what place Royal Icing has on a Caribbean food blog. Well, Royal Icing is the cover of choice for wedding cakes all over the Caribbean. The most difficult part of making this icing is ensuring that all equipment and utensils are completely clean and grease free. The recipe and directions follow.

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ROYAL ICING—Makes 3 cups

5 teaspoons warm water
2 teaspoons almond extract
3 tablespoons Meringue Powder  or whites from 2 large eggs.
4 cups (about 1 lb.) confectioners’ sugar

DIRECTIONS
Beat all ingredients 10-12 minutes at high speed with a hand-held mixer until icing forms peaks.

  • For stiffer icing, reduce water by 1 tablespoon
  • To thin for pouring, add 1 teaspoon water per cup of icing.
  • Add 1/2 teaspoon water at a time until you reach proper consistency.
  • Refrigerate in a covered glass bottle for up to 6 months

For Proper consistency; Make sure all utensils are clean and grease free.

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6 thoughts on “Royal Icing

  1. I almost never use royal icing on anything besides gingerbread cookies and houses, but the recipe I use makes icing that is as hard as a rock after a day or a few hours. If this one stays soft I guess I can see it, but it is still a novel concept for me!

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    1. Royal icing should be rock hard after drying.
      If the icing in stored in an airtight container it will retain some moisture and can be hydrated with a little water at a later time.

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