Go Back

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.
Course Dessert

Ingredients
  

  • 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

Instructions
 

  • 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.

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.