Royal icing piped roses are generally quicker to learn how to create than flower paste roses. Although the flower paste roses can be designed to be life like, they are intricate, complex, and can take several days to finish. Once you master the piping technique of royal icing roses you can pipe a plethora in just minutes. Please do not mis-understand me I love creating and the realistic appearance of flower paste; however sometimes there is not enough time to construct flower paste roses.
Rose icing garnish can pipe in advanced, store in an airtight container until needed.
For decorating sugar cookies or added to a cake border they are a brilliant choice.
Last week I shared how to pipe large English style Roses and Ranunculi on a flower paste, I thought you might enjoy learning how to pipe a slightly smaller style of roses completely constructed with stiff consistency royal icing.
Royal Icing Rose:
- PME 57s, or 57R, or wilton/Ateco 101 nozzle
- PME ST 50, wilton 65
- #5/0 soft brush
- Damp paper towel
- Cocktail sticks
- Parchment paper cones or plastic piping bags
- Parchment paper squares, with a small whole in the centre
- PME holder, optional
- Royal icing stiff consistency
- Food paste
- Pink, SF
- Melon, SKGI
- Ice blue,SF
- Moss green, Wilton
- 1-Sugar cookies
- 1-recipe royal icing, below
- Confectionary sugar
- Peta dust
- Fairy Pink, CC
- Fairy Blue, CC
- EverClear, optional
You can find the supplies here
Have your parchment cones fitted with your petal nozzles.
Dried Albumen Royal Icing Recipe:
- 907 Confectioners Sugar Meringue Powder, sifted
- 1/2 teaspoon Vanilla Extract or almond extract
- 30 grams dried albumen
- 3/4 cup Luxe water
Add the dried albumen to luke warm water and mix well.
Using the paddle of your standing mixer place mixed dried albumen and confectionary sugar in mixing bowl of the standing mixer, stir with a grease-free spatula just to incorporate. Add extract and mix on the lowest speed until ingredients are combined. Scrape bowl down as needed. Mix for 10-20 minutes on medium-low speed. Mix until icing forms peaks and doesn’t lose its shape. If the icing appears too thin add more powdered sugar; if icing appears too thick add more water.
Cover icing in an air tight container. The icing will keep for up to 7 days in a dark cool place, DO NOT PLACE IN THE REFRIGERATOR.
Prepare your mise en place, you are ready to begin piping roses.
Enjoy the video tutorial!
I find allowing the piped roses to dry overnight is a perfect amount of drying time. If you are in a hurry 6 hours would be the least amount of drying time I recommend.
For your leaves you may use off peak royal icing.
If you prefer to purchase pre-made Royal Icing Roses they can be found
If you need a refresher on how to create other off-peak consistency please review my Royal Icing Tips and Techniques.