Comments on: How to make royal icing

By: SourCream

SourCream — Sat, 20 Feb 2010 16:25:48 +0000

Oh Thanks! I’d like to try out this recipe!!I’ve Tried alot but it Failed because of too Sweet and Does Smooth… Anyways Thanks!

By: carolina

carolina — Fri, 12 Feb 2010 03:49:12 +0000

I tried this and may I say “WOW”. I love how smooth and easy it is to use. But there was a weird taste to it, most likely the cornstarch in the sugar. but enough lemon juice and I was happy =0)

By: Cheryl

Cheryl — Thu, 11 Feb 2010 19:07:57 +0000

I was just reading the questions on here and I know what Cathy did wrong. I too have a Kitchen Aide Mixer and she used the wrong attachment. She needed to use the attachment that resembles a wire whisk. Also, she didn’t beat the egg whites long enough.

By: Chrissie Harrold

Chrissie Harrold — Fri, 05 Feb 2010 14:59:29 +0000

So glad for your advice on Hard Royal Icing. I failed miserably again this year with my Christmas cake icing, so I am going to practice with your instructions. Thank you

By: Louise

Louise — Fri, 29 Jan 2010 21:42:41 +0000

Cathy: Try adding a little more egg white and see what happens.

By: Cathy

Cathy — Fri, 29 Jan 2010 19:23:27 +0000

Louise please help!!! I am just now trying to make your royal icing per your recipe above. I put two egg whites in my Kitchen Aid mixer (with Paddle Attachment) and decided to go with 1 tsp of almond extract (in place of the lemon juice). I used large eggs. Let that slowly mix just for a few seconds then started slowly adding in my sifted powdered sugar. Before I ever got to using 1 lb (and your recipe calls for 2 lbs) the icing was like a bread dough stuck to my paddle. What did I do wrong? thank you. I am so excited to try your recipe because your pictures look exactly the way I want my cookies to look.

By: Sanumom

Sanumom — Thu, 28 Jan 2010 00:10:39 +0000

Hello Louise,

Thank you for the reply. I have been searching the net for good eggless/vegan cake recipes. My problem is that my cakes become too dense – not as soft as we find in bakeries. Hopefully one day I will be able to bake light fluffier cakes.
Till then I am working on learning how to ice the cakes so that I can create a cake for my dd’s birthday. Thank you for creating such a great website.

By: Louise

Louise — Wed, 27 Jan 2010 21:04:42 +0000

Emma: I think that I would still use the same amount of icing sugar and then add some cocoa + brown food color to get “chocolate” color. But you can pipe on fondant with melted chocolate.

By: Emma

Emma — Tue, 26 Jan 2010 16:22:39 +0000

Greetings from Vermont! I had a question – I would love to try this recipe for RI as I have over 200 cookies to decorate by next week. My question is it possible to reduce the amount of sugar and add cocoa to this recipe? My client would like their logo to be done in chocolate and I’m unsure if melted chocolate on fondant is going to work at all. Thank you!

By: Louise

Louise — Sun, 24 Jan 2010 22:24:29 +0000

Cupcakebaby: No the RI will not melt. I only keep it refrigerated when not using it. If you want to cover the whole cupcake with RI then you should thin it down to soft consistency, but not runny. If it is for piping soft is the best.