Royal icing & Piping shell
1 tablespoon) dried egg albumen (egg white powder) 75ml ( 5 tablespoons) tepid water 500g ( 1lb/ 3 1/ 2 cups) icing (confectioner’s) sugar, sieved
Put the egg albumen into a clean bowl, gradually stir in the water and blend well together until the liquid is smooth and free from lumps.
The finished icing should be smooth, glossy and light. Do not add too much sugar too quickly as this will produce a dull, heavy icing which is difficult to handle.
Allow the icing to settle before using it: cover the surface with a piece of damp cling film and seal well. Stir the icing thoroughly before use to disperse the air bubbles, and then adjust the consistency if necessary.