Comments for Brittle royal icing

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Jan 24, 2012
by: kimmy NZ

I used to make my own but found that you could buy it and just add water. I got some so that I could make up very small amounts for writing on a cake etc. However, I found that it was so good that I use it all the time now. I have not done string work on a cake but I did it on a tin to learn how to do it and it went well. I also did it on paper, rolled over a rolling pin and made lovely curly designs that worked. My letters on my Topsy Turvy Cake, which is on this site went very well. So, the cheat stuff has been very nice to me.

Jan 25, 2012
Re: Brittle Royal Icing
by: Ren Wellington

My recipe for Royal Icing is a no-fail-for-everything. It works every time, give it a try :

Royal Icing

3 egg whites
1 lb icing sugar
cream of tartar
1/2 tsp glycerine

Beat whites till just frothy, add sugar sifted with cream of tartar, add glycerine. Beat until peaks are formed or a pallette knife leaves a path when swiped thru. Use on cakes, for strings and almost anything else.

That small amount of glycerine wont stop the icing from setting. Works for me. Good luck !

Jan 25, 2012
Thank you
by: Lorelie

Thank you Ren and Kimmy for your input. Ren I have never tried the glycerine, sounds like a perfect solution. Thank you for sharing your recipe. I am putting a link from my royal icing page to this posting.
And Kimmy I have used the premade stuff and it does work well, especially in a pinch. Thanks for the reminder about that. Your Topsy Turvy cake is so pretty, I put a link to it from your post. Your help is always appreciated :-)

Jul 01, 2012
for royal icing and frostings
by: Anonymous

love love your recipes and your talent and thank you for sharing your talent with us. I'm new to baking and trying to be like you. I have one question i hope you can help me. I'm very confused about the royal icing and the frostings. you have written here different recipes for both which one is the best to use on cake decorations. Thank you, and may god bless you forever.

Jul 02, 2012
Frosting and icing
by: Kimmy NZ


Frosting is soft and if you are planning to cover a cake in fondant, it is used in a cake and to cover it before you cover it. Fondant needs something to stick to and frosting works well. If you use just frosting to cover a cake then many people will fill piping bags with coloured frosting and finish the cake with a design.

You may also choose to frost a cake but make fondant decoration. For a cup cake you can make a quick and simple butter and icing mixed together, but you really need to follow a recipe for good frosting for a cake. You will find a recipe here. I use one with veg shortening. This gives the frosting strength.

Royal icing is just wonderful stuff. If you have never used it I would advise a few evenings playing and getting used to it. If it has more water than icing you can pour it. You can use thick icing to make a shape then some soft to flood a design. You can use a thick icing and pipe tiny designs.

The icing will go hard also it will dry fast so you must cover it unless it is in a bag. If you leave a bag of icing you must slip the end in a plastic bag or it will go hard. Get some wax paper and do lots of creative stuff on it. Leave it to dry and you can lift your creation from the paper.

So, in answer to your question. Frosting is soft and royal icing goes hard. Fondant is in the middle.

Have fun!


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