Project Cake: Part 10 – Royal Icing Piping

The royal icing recipe I use contains only two ingredients: icing sugar and egg whites.

Quantities are adjusted slightly according to use – generally anything from “stiff peak” for borders, to “soft peak” for string work. I always add whites to sugar, never the other way around. In most cases, only a drop or two of whites is required to adjust the icing. I prefer mixing by hand in small quantities, which allows me to develop a sense for the correct consistency.

Proper consistency is key.

01. PME Piping Tips 02. Best Piping Tips 03. Royal Icing Piping 04. Cake Competition 05. Cake Videos 06. Royal Icing Cake 07. Piping Techniques 09. English Overpiping 10. Royal Icing Bridge 11. Lambeth Piping 12. Australian Stringwork 13. Royal Icing Stringwork 13b. Royal Icing Border 14. Lambeth Method

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