Royal Icing Trees Royal Icing Trees

Royal Icing Trees | Food styling by Claire Stubbs & Ashley Ouellette Toth | Prop styling by Lara McGraw Image by: Maya Visnyei

Adorn our Gingerbread Cake with these beautiful edible trees. 

  • Prep time 5 minutes

Ingredients

  • 1 tablespoon water (approx)
  • 1 1/8 teaspoon meringue powder
  • 7 to 8 tbsp icing sugar (approx)
  • assorted sprinkles or dragĂ©es (optional)

Method

In bowl, beat water with meringue powder until foamy, about 1 minute; beat in icing sugar until stiff and glossy, about 2 minutes. Add more water, 1/4 tsp at a time, to thin, or more icing sugar, 1 tsp at a time, to thicken, if necessary, until desired consistency. 

Spoon icing into piping bag; using scissors, cut 1/4-inch hole in tip.

Line 2 rimmed baking sheets with parchment or waxed paper; arrange wooden skewers, 2 inches apart, on prepared pans. Pipe icing onto skewers in zigzag pattern; top with sprinkles or dragées (if using). Let stand for 6 to 8 hours.

Makes 8 to 10 trees.
Total time: 6 to 8 hours.
 

 

Nutritional facts Per each of 10 trees: about

  • Calories 83
  • Total fat 0 g
  • Saturated fat 0 g
  • Cholesterol 0 mg
  • Sodium 2 mg
  • Potassium 0 mg
  • Total carbohydrate 21 g
  • Fibre 0 g
  • Sugars 21 g
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Royal Icing Trees

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