Pack Size 15kg Bulk for professionals.
Our Roberts - Royal Icing Mix has been developed by us in Australia and is proudly manufactured here as well.
Just follow our easy recipe that only requires you to add Water
We are most proud of our recipe that has been designed to enable the home baker to achieve consistent thick or thin Royal Icing suitable for piping, flood consistency or thick for using as a icing glue. Perfect for Gingerbread cookies, Gingerbread houses and biscuits.
You don't need to boil or cook the mixture beforehand, you just add water and mix !
The mix can also be flavoured and coloured.
Ingredients: Icing Sugar, Egg Powder, Free flow agent (551) , Food Acid (330), Natural Flavour
Allergen Statement: CONTAINS EGG
May Contain Milk, Soy and Gluten due to shared manufacturing equipment.
- 200g Royal Icing Mix
- 30 ml Water
- Sift Royal Icing into a mixing bowl and add water.
- Using an electric mixer, mix on the lowest speed until combined.
- Mix on High speed for 1-2 Minutes or until icing becomes thick and white.
If you prefer a thinner consistency for piping or flood work, place some of the thicker style made above into a bowl and add some additional drops of water. Mix again until combined.
Keep icing covered /sealed whilst not in use.
Unused made up royal icing can be stored in the fridge in an airtight container for up to 3 days.
Mix well before re-using.