Ingredients
- 1 egg white at room temperature
- Sifted powdered sugar
- meringue powder
- Pinch cream of tartar
Preparation
Step 1
1. Using a miniature whisk, break up the egg white in a small glass bowl. Do not use a plastic bowl as plastic is porous and fat molecules adhere to it which breaks down the royal icing.
2. Add a pinch of cream of tartar and 1/4 teaspoon of Actiwhite or Pavlova mix.
3. Continue to whisk in by hand until well blended.
4. Add 1/2 teaspoon at a time of the icing sugar mix and continue to work in well till fully dissolved. If too much icing sugar is added at one time then the icing becomes thick and heavy and the proportions of air, icing sugar and egg white are unbalanced resulting in a difficult medium to work with.
5. Continue whisking in icing sugar until a medium peak forms. (You will have to change to mixing with a butter spatula or a knife). This means that when the spatula is scraped clean against the side of the bowl and then put back into the icing a peak forms at the top of the icing that gently curves over but does not stay upright.
6. Depending on the work being completed, a soft, medium or stiff peak royal icing is required.
7. The quantity of icing sugar needed for correct consistency depends on the size of the egg white used therefore no quantity is given but an approximate amount of 250g.
8. Once the correct consistency has been reached cover with plastic wrap and a damp cloth.
9. Always make sure that you re-beat the icing sugar well before using it if it has been left for more than an hour. Do not make the mistake of adding more icing sugar if you think it is too runny instead of giving it a good beat, as it will dry out too quickly and become heavy.