Royal-icing Tutorials
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Tips
Royal Icing
Avoid oil
Oil and Royal icing don’t mix. Be sure to prepare and store Royal icing away from any oily surfaces or bowls as this will prevent the icing from setting hard.
Royal Icing
Setting
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.
Royal Icing
Consistency
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.
Royal Icing
Weather conditions
Humidity will cause Royal icing to set slowly, giving a dull, porous surface and sometimes bumpiness. If possible, decorate in air conditioning or when weather conditions are more favourable.
Royal Icing
Setting
Allow iced biscuits to set for at least 8 hours or overnight before storing, ideally in air conditioning or in front of a fan.
Royal Icing
Storage: finished treats
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.
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