Recipe of the Month
Royal Icing for Flowers
(Makes 2 cups)
3/8 cup egg white ( 3 extra large egg whites)
¼ teaspoon cream of tartar
4 ½ cups icing sugar (powdered sugar)
Directions
1) In a medium bowl combine egg whites and cream of tartar and beat until soft peaks form (about 1-2 minutes)
2) Add the icing sugar and beat for 1-2 more minutes.
3) Only use gel or paste colors. Liquid colors will ruin the consistency of the icing for the Russian tips.
Note: If you are not going to use all of your icing immediately put a damp tea towel over the bowl to keep the icing from drying out. Also if you are going to leave your tip and bag even for a few minutes cover the tip with a damp paper towel or cloth.
This icing will dry rock hard and keep its color and shape.
If you put a layer of buttercream icing underneath this icing, people can remove the royal icing decorations and still have a good tasting icing to enjoy with their cake.
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