Making ROYAL ICING

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Lately I've been making cakes as sideline job.. And recently I needed to make flowers without using fondant. Cause I don't really use fondant because it is quite expensive here in our place.. So I have find another option to make flowers.. I use Royal Icing and would want to share it with you.. What you need: *1 fresh egg white *1 1/2 cup confectioner/powder sugar *1 tsp cream of tartar (optional) *Fool color *wax paper or parchment paper *piping nozzles depending on what design you would want What to do: 1. Beat Egg white until soft peak 2. Add powder/confectioner sugar gradually while continously beating until you get the desire consistency.. *note that if you are going to design it on cookies, you need a soft consistency only.. If you want to make it just like the flowers on the photo above.. You need to have a stiff peak consistency.. You also might need more confectioner sugar if you haven't got the stiff peak. 3. Add your desire food color. 4. Pipe it on the wax/parchment paper. 5. Let it dry.. You need to fully dry it before keeping it on a sealed or air tight container.. Do not put it in the fridge.. This can last up to 6 months if you kept it right.. Let me see your photo below if you have already tried making royal icing