Coloured Royal Icing

Ingredients

• 3 large Egg whites, fresh (From fresh eggs, at room temperature)
• 1 pound (about 4 cups) Powdered sugar, sifted (Also called confectioners' sugar or icing sugar)
• 0 as needed Cochineal syrup or red food coloring (For pink icing; modern substitute: red gel food coloring)
• 0 as needed Indigo or blue food coloring (For blue icing; modern substitute: blue gel food coloring)
• 0 as needed Saffron threads or yellow food coloring (For yellow icing; gamboge was traditional but toxic; use turmeric or yellow gel food coloring)
• 0 as needed Spinach juice or green food coloring (For green icing; modern substitute: green gel food coloring or matcha powder)
• 0 as needed Cocoa powder, unsweetened (For brown icing; 1-2 tablespoons per batch)

Instructions

1. 1In a clean, grease-free bowl, beat the egg whites with a whisk or electric mixer until they form a stiff froth with soft peaks.
2. 2Gradually add the sifted powdered sugar to the beaten egg whites, mixing continuously until the icing is smooth, glossy, and holds stiff peaks. This creates the base white royal icing.
3. 3Divide the white icing into separate bowls based on how many colors you need. Add coloring agents gradually: for pink, add cochineal syrup or red food coloring drop by drop; for blue, add indigo or blue food coloring; for yellow, add saffron infusion or yellow food coloring; for green, add spinach juice or green food coloring; for brown, fold in cocoa powder. Mix each color thoroughly until evenly distributed.
4. 4Lightly dust the cake with flour, then wipe it off to create a clean surface. Using a palette knife or offset spatula, spread the colored icing smoothly over the cake surface, working from the center outward.
5. 5Place the iced cake in a slow oven (200-250°F/95-120°C) for 10-15 minutes to set the icing, creating a smooth, hardened surface. Alternatively, allow to air dry at room temperature for several hours.