Stippling with Royal Icing
Today, I'm using Renshaw Royal icing. I'm just going to put what I need into a bowl. The icing is a little bit stiff, so I'm just going to add about half a teaspoon of water, just to loosen it up a little bit. Then just mix that around in the bowl. If you think it needs a little bit more, just add another half a teaspoon of water. Remember to add water in small increments, mixing each time water is added, because you can't take it out once it's been mixed in. Okay! So that's the kind of consistency you want [see video] for what we're creating.
Here, I've got a palette knife. Just add a little of the Royal icing onto the end of the palette knife. Then gently spread a generous amount of icing on the top of your cake until you've covered most of the top, leaving a ring about 1" from the edge unfrosted. To achieve the stipple effect, begin with the outer edge of the area of frosting. Gently press the end of the palette knife into the icing, allowing it to bend slightly as you do so, and then lift the knife straight up out of the icing. This brings the icing up to peaks. Do that all over, and you're done!
Check out this step-by-step video demonstration explaining how to create a stippling effect on your cakes using Renshaw Royal icing!