Weeze

Has anyone seen any ready made Royal Icing in the shops? I've looked in HEB and Randalls but haven't seen any. I have made the Christmas cakes and presumed it would be in the frosting eisle, but can't see any. I don't fancy making it and colouring it from scratch. I had a quick google for a recipe and need something called meringue powder which I have never heard of.
Thanks if anyone can help.

joto

I've not seen any in the shops, but I make my own with the Delia Smith recipe for an 8 inch cake. It's easy enough.

Derrygal

I've never seen it here - I make my own with icing sugar (called powdered or confectioner sugar here) and egg whites. You can buy marzipan in World Market/Cost Plus, but I've not seen the royal icing.

Weeze

Have you ever used anything other than raw egg white? My daughter will eat it as well. I wonder if this is where the meringue powder comes in, maybe it's an egg substitute?

Derrygal

No - to be honest, I have only ever used the raw egg whites. Never really thought about the health risks before now.
I am sure there must be a substitute for egg whites in some stores.

IcedGem

Use meringue powder and add water, the quantities will be on the meringue powder container.. All it is is dried (pasteurised) whites with stabilisers added. It's not quite the same as being made with actual whites but good enough (and safer for people with compromised immune systems)

lisa67

You can get it in Michael's the craft shop if you have one near you or try a specialist cake decorating store

Weeze

Thank you. I have a Michael's really near me. I'll check there. If not, I'll buy the meringue powder and attempt my own.

hamlrt

Hello there
Royal icing is best made by hand . I have never been able to buy this ready made . There is a fondant icing available which you can use to mould with or
whatever , but if you use this stuff its best slightly warmed in the microwave
to hand temperature (defo not too hot or the sugar in it will crystalise) its easier to use as wel if its warmed .....but it has a odd twang to the taste I.M.H.O .

Royal icing
I do this by touch generally , Two egg whites slightly beaten (just till a bit foamy) . Sift the icing sugar ( you must do this to get rid of gritty little lumps)
just add the sugar spoon by spoon and mix into the egg whites , add either a few drops of vinegar or the juce of half a lemon (helps emulsify the mix and gives a nice shine) , keep adding the sugar until it resembles a thick plaster like consistency (if you add too much , dont worry a little bit of water or lemon juice will fix it) .
Then practise your plastering abilities on the cake !
The mix will harden over a few days with air contact , the rest will keep very nicely covered with clingfilm in the fridge .

John

Weeze

Thanks John but I can't use raw egg as my daughter is only 2 and will be eating them as well. I feel bad enough about the amount of feeding the cakes are getting, raw egg as well would tip me over the edge
Was in Party City yesterday and managed to get ready done fondant icing that I think will do the job. I also got some modeling icing ready done as well which looks like playdough, and some food colouring pens. I think I might attempt some sort of snowmen snowball fight this year. I don't do tasteful Christmas, as you can probably see from my new avatar. This is one of my daughters tree decorations.