How to make a ROYAL ICING Demonstration Teaching

1. Semi Detailed Lesson Plan in
Technology and Livelihood Education, Cookery
Bongabon National High School
Date: ______________
I. Objectives
At the end of the lesson the students should be able to:
a. describe the royal icing;
b. follow the right procedure in making royal icing; and
c. value the benefits of developing skills in making royal icing for future career.
II. Subject Matter
Topic: Royal Icing
Subtopic: Tools and equipment, ingredients, and procedure in making royal icing
Reference: T.L.E IV
Materials: cooking outfit, tools and equipment, ingredients, visual aid, pictures, test paper
III. Learning Activities
A. Preparatory Activity
1) Routine Activity
a) Prayer
b) Greetings
c) Classroom management
d) Checking of attendance
e) Review of past lesson
2) Motivation
Picture Puzzle
Guide Questions:
 What have you notice in this picture?
 What event is this?
 Are you familiar with this?
 What kind of cake is this?
Give trivia:
 Did you know that some wedding cakes are traditionally covered and decorated with
“Royal Icing”?
B. Presentation
Unlocking of Difficulties
 Frothy
 Rounded peak
 Stiff
Activity I
Royal Icing is a hard white icing, made from softly beaten egg whites, icing sugar, and
sometimes lemon or lime juice, aside for wedding events it is also used in other special
occasions.
Tools and Equipment
 Measuring spoon
 Measuring cup
 Electric mixer
 Scrapper
Ingredients
 2 large egg whites
 ⅛ teaspoon cream of tartar
 2½ cups confectioners' sugar (sifted)
 1 teaspoon lemon extract
 Liquid food color
Procedure
1. Separate the egg whites into a bowl.
2. Put the egg whites then add lemon extract and beat it on low.
3. Add the cream of tartar and continue mixing on low until the whites become frothy.

2. 4. Gradually add the confectioners' sugar with the mixer on low.
5. Continue to mix until the icing holds a stiff peak and is dull in appearance, about 2 minutes.
The icing is ready to use for piping lines.
Tips, Notes, and Variations
• If concerned about food borne illness, use pasteurized eggs.
• If desired, divide the icing among smaller bowls and add coloring(s).
• To store icing for later use:
1) Clean the inner sides of the bowl or container to remove any drips.
2) Place a dampened paper towel directly on the surface of the icing and then cover the
bowl very tightly with plastic wrap.
3) Refrigerate up to 5 days.
Other uses
Use on top of gingerbread or any other cookies.
C. Application
Group Activity: The students will be divided into 4 groups, each group composed of 8-9 members
and they’ll make royal icing.
D. Generalization
Guide Questions:
 What is royal icing?
 What are the tools needed to make an icing?
 What are the ingredients to make a royal icing?
 How to store your icing?
IV. Evaluation
Criteria:
 20% - Texture
 30% - Palatability
 10% - Job morale
 10% - Speed
 30% - Presentation
100%
V. Assignment
Bring the following:
 Baking outfit
 Cupcakes
 Icing bag
 Icing tips
 Liquid food coloring
 Small bowls
Prepared by:
Queen Almira C. Ilagan