Royal Icing
2 eggs whites
4 C powdered sugar
1/4 tsp. almond extract
Directions: Beat egg whites until stiff peaks form. Add sugar and extract and beat until smooth. If icing is too thick, add 1/4 tsp. milk and beat. If it continues to be stiff add 1/4 tsp. at a time until it is your desired consistency. Do not add more than this at a time because it can quickly become runny.
I love to use pure almond extract in my baking & frosting. It adds a flavor that I find very pleasing. (No, this post is not sponsored in any way, I just really like it.)
I have never really done any cake decorating, so my stars are not uniform or neatly placed, but I have made it a goal to work on my cake decorating skills this year, so stay tuned for more posts related to cake decorating and a special post on
Northern Cheapskate in June when I share my attempts at cake decorating with fondant.
I do find that Royal Icing works really well to attach items to fondant and is perfect for making a gingerbread house. It dries quickly, stays stiff while working with it, and hardens.
2 comments:
They're stars, they don't need to be perfect. Mine never are. It's how the total effect comes together when you're done. So far, from what I see, it looks great!
I've always wanted to know how to make "stiff" icing...thanks so much!
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