Royal icing is a staple when decorating cakes; it’s used as an adhesive when making sugar paste shapes (such as the fans on page 227) or applying decorations to cakes (such as on the Beyond Polka Dots cake on page 256). It can also be used to pipe designs on a fondant-covered cake. Traditionally the icing is thickened with egg white or meringue powder. I adapted the traditional recipe to make it vegan-friendly by using xanthan gum and cornstarch in place of the egg products.
Royal Icing
Makes about 2 cups | 455 grams
- 3½ cups | 455 grams unbleached powdered sugar, sifted
- 1 teaspoon cornstarch
- ¼ teaspoon xanthan gum
- Pinch of fine sea salt
- ¼–½ cup | 63–83 ml water
Combine the
powdered sugar, cornstarch, xanthan gum, and salt in the bowl of a
standing mixer with a whisk attachment. Mix on low speed to
incorporate the ingredients.
Turn the mixer
to medium speed and slowly add the water. The less water added, the
thicker the consistency of the icing will be; the more water, the
thinner. For piping or for using as an adhesive, the ideal
consistency is stiff peaks; a thinner consistency is better for
painting or for use on delicate sugar décor. Mix until all the
ingredients are combined, about 2 minutes. Scrape down the sides of
the bowl with a soft spatula.
Turn the mixer
to high speed and mix for about 5 minutes, until the icing thickens
and has a smooth, glossy consistency.
Use immediately,
or refrigerate in an airtight container for up to 3 months. To
reconstitute, bring to room temperature and whip in a standing
mixture until smooth and fluffy.
