Royal Icing

Traditional royal icing requires separating eggs, achieving the right consistency, and hoping for the best. Our instant mix eliminates variables - same perfect results every time. Plus, using pasteurised egg albumen is safer than raw eggs.

Depends on your project! Stiff peak: Roses and borders (use less water). Soft peak: General piping and writing (standard recipe). Flooding: Cookie covering (add extra water until it flows smoothly). The beauty is you can adjust anytime by adding water or more powder.

The 500g pack makes enough to flood about 50 medium cookies or pipe borders on several cakes. The 2kg pack is perfect for wedding cakes or professional batches - roughly 4x the yield.

Mixed royal icing keeps for up to one week when stored properly. Double-wrap the bowl with cling film or transfer to an airtight container. Refrigerate and re-beat briefly before use. The dry mix keeps for months in its sealed pack.

Usually humidity is the culprit. Royal icing needs dry conditions to set properly. In humid weather, use a fan or dehumidifier. Also check you haven't added too much liquid - flooding consistency takes longer to dry than piping consistency.

Cover your bowl with a damp cloth between piping bags. For extended decorating sessions, mist the surface occasionally with water spray. Don't overmix once crusting starts - it creates lumps.