A sweet icing made from egg whites and icing sugar and sometimes lemon juice. Used for fine piping work, to decorate wedding cakes or Christmas cakes and to decorate where a firm, fine icing is required.
A hard icing used for decorating purposes. This icing becomes solid quickly. It is often used on cookies. The icing, once hard, does not soften.
Sugar and egg white mixture piped through a bag to create flowers and other decorations that are allowed to dry and placed individually on the cake.
Made of egg whites and confectionary sugar, this icing starts life as a soft paste piped from a pastry bag to create latticework, beading, bows, and flowers. Knot Note: When dry, its texture is hard and brittle -- do not refrigerate.
A mixture of egg whites and confectioners sugar. It is an icing begins as a soft paste and can be piped from a pastry bag to create garnishments on a cake. When it dries, its texture is hard and brittle. Refrigeration is not recommended.
Does well for decorations made in advance due to its hard-drying and long-lasting properties.
Made of egg whites and confectionary sugar, this icing starts life as a soft paste piped from a pastry bag to create latticework, beading, bows, and flowers. When dry, its texture is hard and brittle. This is the traditional English frosting.
Royal Icing is a hard white icing, made from softly beaten egg whites, icing sugar (powdered sugar), and sometimes lemon juice. It is used on Christmas cake, wedding cakes, gingerbread houses, etc., either as a smooth covering like marzipan, or in sharp peaks. Glycerine is usually added to prevent the icing setting too hard.
