Today I’m going to show you how to make a Simple Royal Icing Recipe using Egg White Powder. Egg white powder is a great alternative to fresh egg whites, and you can easily buy it in the store or online.
I’ll also show you how to make royal icing roses, royal icing chrysanthemum and how to decorate cookies stress free. This royal icing cookie decorating technique is simple and great for beginners. You can make beautiful cookies for the upcoming Mother’s Day or any other occasion without any experience.
Ingredients:
10g (2 tbsp) egg white powder
60 ml (1/4 cup) water at room temperature
2 tsp lemon juice
340g powdered sugar
+ more powdered sugar
These are tools you will need:
Gel food coloring
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etal tip #101
Piping tip open star #16
Piping tip with c-shaped opening #81
Piping tip #352
Couplers and piping bags
Flower nail
Cut-up pieces of parchment paper
Brush and scribe tool
Bounder clips/rubber
Glass
Paper towels
Step 1
First, we need to add water to the egg white powder, mix very well so no lumps are left behind and let it sit for 20-30 minutes. Next, we need to strain the egg white mixture into a large bowl.
Step 2
Add half of the powdered sugar and whisk well. Add the second half of the powdered sugar and whisk again. Once the powdered sugar is combined with the liquid ingredient, add the lemon juice and give it a last whisk.
That’s it! Our icing is ready. All you need to do is add more powdered sugar to get the right piping consistency for you. Some like to have different consistency for outlining and flooding the cookie surface. If you want to know more about types of icing consistencies watch my tutorial Royal Icing for Beginners on my YouTube channel.
Step 3
I will put aside about ¾ of a cup of this consistency for my cookies and we’ll continue to make stiff consistency icing for piping the flowers. To make stiff consistency icing we need to gradually add more powdered sugar. Our goal is to get icing that holds its shape very well. To test it, take a little bit of the royal icing with a spatula, lift it up and if the picks are falling down then you heed to add more powdered sugar, mix it well and test it again. If the picks stand straight up, it means our icing is ready for piping flowers.
*Remember that the icing dries very quickly, so always keep it covered with a plastic wrap or wet towel.
Step 4
The next step is to color the icing. I will use gel food coloring and my flowers will be pink and purple. I will also need a little bit of yellow icing for my stamens and green icing for my laves.
For my green icing I like to use a combination of colors to make a more realistic green tone. Today I’m using green, yellow and brown gel food coloring.
To color the icing add a little bit of coloring at a time, that way you have more control over the final color of your icing. Mix it very well and if you like the result transfer the colored icing into a piping bag. Lay out the piping bag on the table and using an icing spatula push the icing toward the piping tip to keep the bag clean on the top. Tie the bag or use a rubber bond or bounder clips, whatever you prefer to work with.
All together I have five different colors of stiff icing. White icing for making the base for each flower, pink and purple icing for my flowers, green icing for the leaves and a tablespoon of yellow icing for the stamens.
Step 5
We’ll start with piping roses. Squeeze a small amount of icing in the middle of the flower nail and place parchment paper square on top. Add a small amount of white icing and form a cone to act as the base for a future flower.
Step 6
Using piping tip #101 hold your piping bag with the thin part of the piping tip on top and the thick part at the bottom. Start squeezing the bag and spinning the nail while guiding the icing around the base. Next, pipe 3 petals surrounding the center bud. Using a flat brush, clean up any messy tails or any other imperfections. Clean the tip before starting the next row of petals. The more petals you pipe and add layers, the bigger the rose will be.
Step 7
You can also try to pipe the bud of the rose without piping the base with white icing. I found this method to be harder, but you may like it.
*Repeat the process of piping roses. Make sure to pipe different sizes of flowers to make our future flower bouquet more interesting.
Step 8
Next, we’ll make Rosette roses using an open star piping tip number 16. Hold your piping tip straight on top of the flower nail then pipe the rose in a swirly motion. This is the same technique for decorating cupcakes, so if you have some experience with decorating cupcakes, this one will be a piece of cake for you.
Step 9
The last flower we’ll make is chrysanthemum. Using the white icing, pipe the base of the flower. Using yellow icing, pipe some stamens on top of it. Using piping tip number 81 which has a small c-shaped opening, pipe petals in rings around the flower base. Hold the tip so that the opening of the “c shape” faces the center of the flower. The inner rings of petals should be leaning in towards the center of the flower. As you move outwards, gradually make the petals more open.
To pipe a bud, just pipe the first ring of petals toward the center.
*Let the flowers dry for up to 10 hours. How long will depend on the size of the flower. Royal icing flowers can be made in advance and stored in a cake box or a craft container in a cool dry storage for a few months.
Step 10
For the cookies, I used Sugar Cookies recipe that I have on my blog, but you can use any other no spread cookies that you like. I picked two shapes, a big shape of a heart and a shape of flower bouquet that I made myself. You can find the link to the PDF file here.
Step 11
I outlined my cookies, waited for 5 minutes then flooded the whole surface. After that, they air dried overnight. The reserved amount of icing was enough for flooding three cookies.
Step 12
Finally, it’s the most interesting part of decorating the cookies. Choose the flowers and imagine the composition of the future bouquet. Using green icing, pipe a few stems. Make sure that they’re crossed like in a real bouquet. Don’t worry about imperfections, it will look great at the end. Using the same green icing, start gluing the flowers on top of the stems.
*Make sure to use different colors and shapes of flowers to make it more realistic.
Step 13
When all the flowers are glued, start piping the leaves, using piping tip number 352. To make the bouquet look richer and more presentable, you can fill out the empty spaces with floral ornament. Just pipe teardrop-shaped green dots. I also decided to add tiny yellow dots on top of each green dot to add more brightness. To finish my bouquet, I piped a few stripes and a bow on top of the stems to make sure it looks like a ribbon on the bouquet.
In my opinion, the bouquet turned out very delicate and beautiful.
Step 14
For my heart design, I piped a few brown stripes in a chaotic manner. Then I glued small icing roses on top. And again, using the green icing, I piped some small leaves on twigs. Personally, I really like this design.
Step 15
For my last heart cookie, I decided to make it with writing. I piped three stems on the left side of the heart, then I glued five small roses on top and finished with the green leaves on the twigs. On the right side of the heart I did the writing. As you can see, it doesn’t look professional because I’m not a professional cookie decorator, but I think it’s still a very nice attempt to make it personal. I finished my design with small pink dots around the perimeter of the cookie. That is how simple it is to decorate cookies with royal icing flowers.
Please let me know which cookie design is your favorite in the comment box below this post.
Notes:
Remember that the icing dries very quickly, so always keep it covered with plastic wrap or a wet towel.
I’m using piping tip #101 to pipe the roses but you can use any other similar size piping tip.
While piping petals, don’t forget to clean your piping tip to get better results.
Make sure to pipe different sizes of flowers to make our future flower bouquet more interesting.
Let the flowers dry for up to 10 hours depending on the size of the flower.
Royal icing flowers can be made in advance and stored in a cake box or a craft container in a cool dry storage for a few months.
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Egg White Powder Royal Icing | Royal Icing Cookie Decorating
Egg white powder is a great alternative to fresh egg whites. This royal icing cookie decorating technique is simple and great for beginners. You can make beautiful cookies for the upcoming Mother’s Day or any other occasion without any experience.
- 10 g egg white powder ((2 tbsp))
- 60 ml water (at room temperature (1/4 cup))
- 2 tsp lemon juice
- 340 g powdered sugar
- + more powdered sugar
-
First, we need to add water to the egg white powder, mix very well so no lumps are left behind and let it sit for 20-30 minutes. Next, we need to strain the egg white mixture into a large bowl.
-
Add half of the powdered sugar and whisk well. Add the second half of the powdered sugar and whisk again. Once the powdered sugar is combined with the liquid ingredient, add the lemon juice and give it a last whisk. Add more powdered sugar to get the right piping consistency for you.
-
To make stiff consistency icing we need to gradually add more powdered sugar. Our goal is to get icing that holds its shape very well. To test it, take a little bit of the royal icing with a spatula, lift it up and if the picks are falling down then you heed to add more powdered sugar, mix it well and test it again. If the picks stand straight up, it means our icing is ready for piping flowers.
-
To color the icing add a little bit of coloring at a time, that way you have more control over the final color of your icing. Mix it very well and if you like the result transfer the colored icing into a piping bag. Lay out the piping bag on the table and using an icing spatula push the icing toward the piping tip to keep the bag clean on the top. Tie the bag or use a rubber bond or bounder clips, whatever you prefer to work with.
Piping the flowers:
-
We’ll start with piping roses. Squeeze a small amount of icing in the middle of the flower nail and place parchment paper square on top. Add a small amount of white icing and form a cone to act as the base for a future flower.
-
Using piping tip #101 hold your piping bag with the thin part of the piping tip on top and the thick part at the bottom. Start squeezing the bag and spinning the nail while guiding the icing around the base. Next, pipe 3 petals surrounding the center bud. Using a flat brush, clean up any messy tails or any other imperfections. Clean the tip before starting the next row of petals. The more petals you pipe and add layers, the bigger the rose will be.
-
You can also try to pipe the bud of the rose without piping the base with white icing. I found this method to be harder, but you may like it.
-
Next, we’ll make Rosette roses using an open star piping tip number 16. Hold your piping tip straight on top of the flower nail then pipe the rose in a swirly motion. This is the same technique for decorating cupcakes, so if you have some experience with decorating cupcakes, this one will be a piece of cake for you.
-
The last flower we’ll make is chrysanthemum. Using the white icing, pipe the base of the flower. Using yellow icing, pipe some stamens on top of it. Using piping tip number 81 which has a small c-shaped opening, pipe petals in rings around the flower base. Hold the tip so that the opening of the “c shape” faces the center of the flower. The inner rings of petals should be leaning in towards the center of the flower. As you move outwards, gradually make the petals more open.
To pipe a bud, just pipe the first ring of petals toward the center.
-
Let the flowers dry for up to 10 hours. How long will depend on the size of the flower. Royal icing flowers can be made in advance and stored in a cake box or a craft container in a cool dry storage for a few months.
-
Choose the flowers and imagine the composition of the future bouquet. Using green icing, pipe a few stems. Make sure that they’re crossed like in a real bouquet. Don’t worry about imperfections, it will look great at the end. Using the same green icing, start gluing the flowers on top of the stems.
-
When all the flowers are glued, start piping the leaves, using piping tip number 352. To make the bouquet look richer and more presentable, you can fill out the empty spaces with floral ornament. Just pipe teardrop-shaped green dots. I also decided to add tiny yellow dots on top of each green dot to add more brightness.
To finish my bouquet, I piped a few stripes and a bow on top of the stems to make sure it looks like a ribbon on the bouquet.
-
For my heart design, I piped a few brown stripes in a chaotic manner. Then I glued small icing roses on top. And again, using the green icing, I piped some small leaves on twigs. Personally, I really like this design.
-
For my last heart cookie, I decided to make it with writing. I piped three stems on the left side of the heart, then I glued five small roses on top and finished with the green leaves on the twigs. On the right side of the heart I did the writing. I finished my design with small pink dots around the perimeter of the cookie.That is how simple it is to decorate cookies with royal icing flowers.
Remember that the icing dries very quickly, so always keep it covered with plastic wrap or a wet towel.
I’m using piping tip #101 to pipe the roses but you can use any other similar size piping tip.
While piping petals, don’t forget to clean your piping tip to get better results.
Make sure to pipe different sizes of flowers to make our future flower bouquet more interesting.
Let the flowers dry for up to 10 hours depending on the size of the flower.
Royal icing flowers can be made in advance and stored in a cake box or a craft container in a cool dry storage for a few months.
You may also like:
Vanilla Cake With Fresh Strawberry Filling
Heart Shaped Cookie Cake
Jelly Fruit Cake
All are gorgeous! The bouquet is my favorite.
Hi Genise, thank you so much!)))
I agree, all are gorgeous—I think I like the one with writing best, maybe because it highlights the delicacy of the design. How does royal icing with egg white powder taste? I hear meringue powder tastes nasty—does egg white powder have the same problem?
Hello! Does this icing taste like lemon? (That is, because of the lemon juice?) Thank you!
“To test it, take a little bit of the royal icing with a spatula, lift it up and if the picks are falling down then you heed to add more powdered sugar, mix it well and test it again. If the picks stand straight up, it means our icing is ready for piping flowers.”
WTF does this mean? “picks”? “heed to”? For a beginner method, this isn’t nearly as clear as it should be.