Hello,
I am new to royal icing and I am wondering what should be used to flavor royal icing. I read you shouldn't use anything with oil in it, but even almond extract has oil of almond in it... so what can be used?
Thanks,
Sarah
oil can prevent the royal icing from mixing, drying quickly or drying at all...on decorated cookies at least. There are lots of water or alcohol-based flavourings out there. Look for "imitation" on the label and it's probably not oil-based. (Check the ingredients of course!) 
Hello,
I am new to royal icing and I am wondering what should be used to flavor royal icing. I read you shouldn't use anything with oil in it, but even almond extract has oil of almond in it... so what can be used?
Thanks,
Sarah
I grew up eating royal icing that was made with freshly squeezed lime juice. It gave it a nice citrusy flavor without over-powering the flavor of the cake it covered. Taste so much better than the royal icing that we all tend to make now.
Royal icing was originally made with egg whites. The lime juice was not only used to cut the smell of raw eggs but also to boost the volume of the whites when whipped prior to add to the sugar. That's the reason you avoid having any grease on your utensils or bowls or even egg yolks when making royal icing.
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