Royal Icing recipe 蛋白糖霜做法

Royal Icing crown recipe:

(makes 3 cups)
2 large (60g) pasteurized egg white蛋白
2 tsp fresh lemon juice (Pic 1)檸檬汁
3 cups (330g) icing sugar, sifted 糖粉


Direction
In a bowl, beat egg whites with lemon juice until combined(Pic 2,3). Beat egg white until foam formed (Pic 4). Add the sifted icing sugar (Pic 5) and beat on low speed until combined and smooth (Pic 6). If icing is too thick, add a little water. If icing is too runny, add some icing sugar until the right consistency.

做法

將所有材料倒入鋼盆，用打蛋器打發至企身即成

You can add food colour to icing now (Pic 7) or apply colour with airbrush later.

Tips: The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

 

After air dry, my jerseys are all broken! x_x  The layer of royal icing is too thin. I will need to make it thicker next time!