Eggless Royal Icing for cupcakes/cookies/cakes

Its a great recipe that I have stumbled upon and am really happy to have found it.

I am not very fond of cream icing on cakes and cupcakes. Various reason being easy to melt and for immediate consumption only... the shelf life is a turn off for me.

Royal Icing on the other hand is perfectly set at room temperature, adds colour to cakes and looks really fancy. Even easier to pipe out and draw out designs.

All you need is:

100gm Icing sugar
1 and 1/2 tsp- corn flour
2-3 tsp- milk
1/2 tsp- vanilla essence
1 tsp- lemon juice
Few drops of food colour as per choice.

1. Sieve icing sugar and corn flour together to get rid of lumps and mix well.
2. Add on one tsp of milk at a time and whisk until combined into a thick paste.
3. Add lemon juice and vanilla essence and whisk the mixture, make sure there are no lumps.
4. Divide the mix into equal portions and transfer to different cups with different food colours.
5. If the mix is too runny then add more icing sugar until its a paste with flowing consistency and can be easily spread. If its too hard and not spreadable then add more milk.
6. Transfer this to a piping bag or a poly bag and close it immediately. If its out for long then it will dry out.
7. Snip one end of the bag and pipe out designs of choice.

I had four colours of different consistency. The ones too runny were used in the flooding technique where you mark a boundary on the cupcake and fill it in.

For drawing out designs I used wet on wet technique, where on already flooded area I simply drew out designs or wrote something- This way both the colours merge with no distinctive boundary.

The ones which had a tighter consistency can be used to draw out drapes. They have more strength and can be used to stencil.

For a first time experience, I think I did a pretty good job...

Looking forward to practice this again...

Hope you have as much fun as I had trying this...

Foodie Out!!