ICING ICING BABY

Take one batch of royal icing, tint it, pipe it, dip it, spread it or bake it for myriad ways to brighten up any bake
Baking, Sweets, DIY, Natural, Guide
September 09, 2018
By Katelyn Allegra

Basic Royal Icing
Place 1 large egg white in a medium bowl and sift in 375ml icing sugar. Whisk together until the mixture is stiff and glossy. Add 1 tsp of lemon juice and mix well. For piping, icing with a stiff consistency is best. For dipping, add a few drops of water to achieve a dropping consistency.
Tint It
Make your own natural food colourings by tinting your icing with bright veggies and spices such as beetroot, spinach and turmeric.
Yellow: Stir 1 tsp ground turmeric into the icing. Lilac: Blend or juice a beetroot, strain through a fine sieve then add 1 tsp of the beetroot juice to the icing. Green: Blend a handful of spinach with 125ml water until smooth. Strain through a fine sieve and add 1 tsp to the icing.
Pipe It
Make DIY sprinkles by placing the royal icing (tinted, if you like) into a piping bag fitted with a small, plain nozzle. Pipe long strips of royal icing onto a piece of baking paper and allow to dry overnight or in a low oven preheated to 60°C. Once dry, cut them into small pieces using a knife. Store in an airtight jar.
TIP: Mix your home-made sprinkles with dragées (small, hard candies) or other sprinkle shapes to create your own personal sprinkle mix.
Bake It
Create royal icing shards to decorate cakes and cupcakes by spreading a thin layer of royal icing onto a sheet of baking paper. Sprinkle with dragées, if desired, then allow to dry overnight until crisp. Alternatively, bake in a low oven preheated to 60°C for 1 hour or until crisp and dry. Break into pieces and use immediately, or store in an airtight container for up to three months.