Looking for some advice on how to achieve the brightest whitest royal icing - bright white (titanium dioxide) gel coloring? If so, how much? Any alternatives to titanium dioxide that yield comparable results? Thanks! Your advice is much appreciated!
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For me personally, the best way to achieve bright white icing is to make sure everything going into the icing is either bright white or clear. I use all clear extracts and the confectioners sugar and meringue power I use are both bright white. I will occasionally add roughly 4-5 drops of white food coloring or even a drop or two of blue coloring if I am matching it with other colors that have a slight blue hue. This would be for a batch size calling for 2 lbs of confectioners sugar.
@SherylM posted:For me personally, the best way to achieve bright white icing is to make sure everything going into the icing is either bright white or clear. I use all clear extracts and the confectioners sugar and meringue power I use are both bright white. I will occasionally add roughly 4-5 drops of white food coloring or even a drop or two of blue coloring if I am matching it with other colors that have a slight blue hue. This would be for a batch size calling for 2 lbs of confectioners sugar.
A few drops of white paint, I've already done that. I think the idea with the drop of blue is great! I can imagine that it works very well! 
❤️ @SherylM
What I do is add a bit of cream of tartar (which keeps the icing white longer) and also take care to beat it 'til very white (which is just a few minutes with a paddle attachment when the starting icing is a thick consistency). I find the icing bright enough for my tastes if used immediately, but it will get grayer if it sits overnight. In that case, I re-beat it and maybe add a few drops of AmeriColor Bright White to several cups of icing. But I tend to use my icing as soon as I mix it, as it dries and looks better to me when fresh.
@Mwolfe posted:Looking for some advice on how to achieve the brightest whitest royal icing - bright white (titanium dioxide) gel coloring? If so, how much? Any alternatives to titanium dioxide that yield comparable results? Thanks! Your advice is much appreciated!
Hello! did you manage to find a solution for the snow white royal icing?
@Katalin Laky-Petrusz posted:Hello! did you manage to find a solution for the snow white royal icing?
The method I described above works great for me - I rarely have to add white food coloring (titanium dioxide) as I mix from scratch and use the icing fresh.
@Julia M. Usher posted:The method I described above works great for me - I rarely have to add white food coloring (titanium dioxide) as I mix from scratch and use the icing fresh.
The use of titanium dioxide is prohibited in Hungary. due to its carcinogenic effect.
@Julia M. Usher posted:The method I described above works great for me - I rarely have to add white food coloring (titanium dioxide) as I mix from scratch and use the icing fresh.
@Katalin Laky-Petrusz posted:61 / 5 000Fordítási találatok
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if I beat the royal icing for so long, it will be foamy for me.
I don’t beat very long and I beat the icing when quite thick; it gets bright white in a minute or two, and it doesn’t get foamy because I never beat it when it is a loose consistency.
@Katalin Laky-Petrusz posted:The use of titanium dioxide is prohibited in Hungary. due to its carcinogenic effect.
Yes, I know it’s prohibited in much of Europe (or all?). But if you follow my recipe and beat the icing at a thick consistency for just a short time, the icing turns bright white with no added food coloring. I only add a small amount if I am working with old icing, which I rarely do, so you needn’t use white coloring ever. My recipe is on my site (www.juliausher.com) under Recipes/Icing.
