Russian Tip Royal Icing

I developed this icing after being really frustrated with my regular royal icing. This one works so much better.

Russian Tip Royal Icing

3/8 cup egg white (3 extra large egg whites)
¼ teaspoon cream of tartar
4 ½ cups icing sugar (powdered sugar)

  1. In a medium bowl combine egg whites and cream of tartar and beat until soft peaks form (about 1-2 minutes)
  2. Add the icing sugar and beat for 1-2 more minutes.
  3. Only use gel or paste colors. Liquid colors will ruin the consistency of the icing for the Russian tips.

Note: If you are not going to use all of your icing immediately put a damp tea towel over the bowl to keep the icing from drying out. Also if you are going to leave your tip and bag even for a few minutes cover the tip with a damp paper towel or cloth.This icing will dry rock hard and keep its color and shape. If you put a layer of buttercream icing underneath this icing, people can remove the royal icing decorations and still have a good tasting icing to enjoy with their cake.

Leave a comment

Please note, comments must be approved before they are published