|Prep time: 10 minutes|
This instant royal icing recipe is made with albumin, which is a dry, powder form of egg whites. It does not dry as hard as when you follow the fresh egg white royal icing instructions.
When covering the cake with royal icing, apply thin coats (approximately 1/4" thick) and allow to set before applying the next coat. When decorating, keep a damp cloth handy to wipe the end of the decorating tip. Royal icing tends to dry when the tip is not in use, causing the occasional clog. You can purchase a rubber tip cover, which will help prevent this problem.