Easy Royal Icing for Cake Decorating | Gemma's Bold Baking Basics

egg whites

🥗Healthier: aquafaba

💰Cheaper: egg substitute

Aquafaba is a plant-based alternative, while egg substitutes can be more affordable.

Welcome to Bold Baking Basics!

Introduce the royal icing recipe for decorating cakes.

Mention that the recipe can be found on BiggerBolderBaking.com.

Add egg whites to the mixing bowl.

Turn on the stand mixer to medium-low speed and whip the egg whites until foamy.

Add fresh lemon juice to the egg whites to kill bacteria.

Slowly add sifted powdered sugar one scoop at a time, allowing each scoop to mix in before adding the next.

After adding around 3/4 of the powdered sugar, check the consistency of the icing, noting it should be drippy for cookies.

Decide to add more sugar for a thicker consistency suitable for cake decorating.

Stop adding sugar when the desired thick consistency is reached, indicating it holds its shape.

Use a spatula to check the final consistency of the royal icing, confirming it is perfect for decorating cakes.

If not using immediately, store the icing in a container with cling-wrap directly on top and keep at room temperature for up to 2 weeks.

Cooking Techniques

Equipment Needed

Dietary

Allergens