Recipe for a faux royal icing, when you don’t have much time, or don’t want to use eggs. Royal icing traditionally uses egg white, icing sugar and lemon juice to create a thick frosting that becomes hard on drying.
The white frosting base on each cake is royal icing.
And the frosting on these cakes is my faux royal icing:
Almost identical in texture and taste – the only difference being that the faux royal icing doesn’t ALWAYS taste of lemon, like royal icing does. And the best part? You only need two ingredients.
Recipe under the cut.
Faux Royal Icing
- 50g icing sugar
- 25g butter
- 1 teaspoon hot water
- Beat half the butter until it becomes fluffy and pale.
- Add the icicng sugar to the butter a little at a time and beat until it is incorporated into the butter.
- Add the hot water so that you get a thick paste like frosting. Add any food colouring or flavouring to the frosting at this stage.
- Spread the frosting onto the cake/cupcake you want to frost.
You can make more of the frosting by increasing the quantity of butter and icing sugar. The hot water has to be kept to a minimum, though, which is one teaspoon. The frosting will harden once it becomes dry.
The perfect consistency of this faux royal icing, like the real one, is that when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface for a few seconds before disappearing. When you spread the icing onto the cake or biscuit you want to frost, it should not run over the edge. If it’s too runny, add a little icing sugar. If it’s too thick, add a little more water.
And there you have it! Easy royal icing that looks, feels, and tastes (almost) like the real thing.