How to Make Royal Icing | Cake Decorations how to make
How to Make Royal Icing | Cake Decorations
English - transcript English - transcript Hi, my name is Amanda Oakleaf. I am owner,head baker, decorator of Amanda Oakleaf Cakes in Winthrop, Massachusetts where we do customcakes of all kinds -- wedding cakes, birthday cakes, sculpted cakes. Anything you can thinkof we can make it into a cake. And today I will be talking to you about cake decorating.So now we're going to make royal icing. Royal icing consists of powdered sugar, egg whites,we're going to use meringue powder which is the dried version of egg whites, and somewarm water. This is mainly a decorative icing and used to make small details and pipingon some cakes. So we got to have four cups of powdered sugar and you want to make sureit's level when you scoop it and put it into our sifter and we want to make sure everything'ssifted. That way we don't have any clumps of sugar in our end result. We also want tosift in the meringue powder and we need three tablespoons. Sift it right into the powderedsugar into the mixing bowl that you will use to mix it. Make sure you get every littlebit in there. That goes into the mixer and this time you want to use the flat blade beaterattachment. Turn it on low. You don't want the sugar to fly everywhere, and slowly addin the warm water. We have six tablespoons of warm water. Turn it up a little until everythingis moistened. Once we have everything moistened as you see, turn up the speed medium highuntil everything whips up nice and fluffy it should maybe double up in volume. We'rejust going to check the texture here. Royal icing can be finicky. It depends on the weather.If it's dry it may need some more water, if it's too humid it may need a little less water.In my case we might have had too much water. We're going to add a little bit more sugar.Half a cup at a time. It's still pretty flat so we're going to add a little bit of sugarat a time until it comes to the right consistency we're looking for. The consistency we're lookingfor are stiff peaks. If you pick up a little bit of frosting and the peaks fall over, thisis soft peak so we want to add a little bit more sugar so that when we have the frostingit should stand up straight. So we're going to add another half a cup. And now I thinkwe got it. We got a stiff icing that'll hold up well and pipe really nice on decoratedcakes.