Royal Icing Snowflakes for Cakes and Cupcakes
Today I'm going to demonstrate how to make beautiful royal icing snowflakes!
Table of Contents
Here's a quick tutorial on how to make snowflakes
As you can see, I like start with some sort of template---you can either draw some templates of your own, or print off some snowflake clip art. If you are feeling really adventurous, you can freehand them!
By the way, did you know that snowflakes have 6 points? I didn't know that when I made mine. So, if you want to be technical about it, just keep that in mind lol (Someone messaged me with this info, haha) ;0)
Once you have made your template, just slide it under a piece of parchment paper. Parchment really is better than waxed paper for royal icing decorations. It breathes better.
Next....we trace!
Make a batch of royal icing and thicken it with powdered sugar until you have reached a medium consistency (it needs to be able to hold it's shape, but not so thick that it is difficult to pipe with)-- I like to use a Wilton small round tip 3 or 4.
Word to the wise---Trace over your snow flakes a couple of times. This will make them stronger.
Aren't they pretty? I like piping dots onto the snowflakes for added texture and cuteness :0)
After about 24 hours or so, your royal icing snowflakes will be nice and dry. Once dry, they will not stick to the parchment at all. Simply (carefully) pick them up!
My favorite part of the snowflakes is pearlizing them and adding a little sparkle. This is an optional step--they are pretty as they are..but I love to dress them up a bit!
If you don't own an airbrush, the next best thing is using the PME pearl spray (or a similar product).
If you don't have this, the next best thing is brushing on some CK Super Pearl pearl dust with a dry brush. Instantly beautiful!
Candy Coating Alternative
*In a rush? You can also create snowflakes using white candy coating/bark coating. Pipe them onto a wax paper lined cookie sheet.
Then, chill them for a few minutes to firm up. Applying to the cake or cupcakes so that they will be less fragile and easier to handle.
"Glue " them onto buttercream cakes with a dot of buttercream, or fondant cakes with a little melted candy coating.
I recommend using royal icing decorations on fondant or a crusting buttercream.
Royal icing and moisture don't get along so well, so don't use with a whipped cream or non-crusting icing unless you are serving right away.
I attached the snowflakes to my tilted cake using just a little bit of royal icing as my glue. It adheres almost immediately.
I frosted these cupcakes and then let them sit for just a few minutes in order for them to crust. Then, I added our sweet snowflakes! Love them!
That's all for now, I hope you'll make some snowflakes for your sweets very soon! 
I am making my daughters wedding cake which will include snow flakes, I would like to have some of them standing from the bottom of the cake to the top, can you please tell me if this is possible? I have a picture of the cake that she loves but am unable to add it to this.
Could you make these out of chochcolate
Is their a video Lao on the cake. For tops turvey
Oh how absolutely gorgeous!
hello! Im planning on making a cake for christmas and stumbled onto your blog. Those snowflakes look amazing! I was wondering if they would survive when paired with boiled frosting if placed an hour or two before presentation?
Do you have a recipe for crusting buttercream
Hi Cate, We most often use the Fluffy Vanilla Buttercream, High Ratio, and Classic Vanilla Buttercream. All of the recipes in the Recipe Section that have Buttercream in the title will be crusting buttercreams, with the exception of Swiss Meringue Buttercream. Also, we only use the Peanut Butter Buttercream as a filling.
Just curious, would you not recommend using a swiss meringue buttercream for crusting? I was planning on using a white chocolate swiss meringue buttercream along with a white chocolate marshmallow fondant (read it somewhere). However, if there's a good reason not use it, I'm all ears.
Cheers.
Hi ButterObsessedBaker~
Many people do use Swiss Meringue Buttercream for all of their cakes, including cakes that will be covered with fondant. SMBC is non-crusting, so you will just chill it very briefly (just until firm) before applying your fondant.
We use crusting buttercreams most often, but it's just a matter of preference & convenience. Many people use SMBC exclusively.
The only time that I would be hesitant to use a non-crusting frosting would be when applying gum paste, royal or fondant pieces (modeled figures, flowers, etc.) directly to the frosting. I would do these things close to the time of the event, as the moisture from a non-crusting frosting seems more likely to be absorbed by your pieces which can cause softening. I hope this helps! Let us know if you have any more questions!
What is a good recipe for royal icing for these snowflakes As I have seen a few different options. They are beautiful!
Hi. I'm making some snowflakes for a birthday party cake and they either brake or loose they're shape and turn into weird looking blobs...any advice? I've been trying for 2 days now...I'm almost wondering if I need to thicken up my royal icing
Hi Christin, yes, I agree that you need to thicken the royal icing.