Tips and Tutorials

To prevent icing setting completely hard, add 1-2 teaspoons of Queen Glycerine to the mixture when beating. This will still give a firm exterior finish but a softer texture underneath, ideal for biscuits. Prevent crust layers forming on prepared Royal icing by placing a layer of plastic wrap over the surface of the icing. Discard any icing that has dried out and crusted before decorating.

Flooding consistency icing can be prepared by adding additional water to Queen Royal Icing mixture during preparation. Icing is at flooding consistency when the line of a skewer dragged through the icing disappears after 15 seconds. Medium consistency s ideal for lettering. Simply adjust royal icing consistency with additional water or icing sugar, a teaspoon at a time until soft peaks are held. Firm, or stiff icing is perfect for creating borders, ruffles and sugar figures that have a 3D shape to them. The stiff nature of the icing allows texture and detail to be preserved and stops shapes from drooping. Adjust your Royal Icing mixture to a firm consistency by adding additional icing sugar to the mixture one teaspoon at a time.

Once thinned to desired consistency, always allow Royal icing to stand for five minutes to allow any air bubble to rise to the surface. Gently pop the bubbles and give a very gentle stir before use.

Leftover prepared Royal icing can be stored in an airtight container in the refrigerator for up to 7 days. To prevent a crust forming, cover surface of icing with plastic wrap prior to sealing in airtight container.

Allow iced biscuits to set for at least 8 hours or overnight before storing, ideally in air conditioning or in front of a fan.

Store cakes and biscuits iced with Queen Royal Icing at room temperature in cool, dry, dark conditions for 1-3 days for cakes, or in an airtight container for up to a month for iced biscuits. Icing will be dry and firm to touch.