Name Royal icing


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* 3 egg whites, size 3 or 4
* Approximately 675g (1 1/2 lb) icing sugar, sieved
* 1 1/2 x 5ml spoons (1 1/2 teaspoons)
* Colouring, optional
* Few drops lemon juice, optional

1. Place egg whites in a bowl and beat lightly with a fork until frothy.
2. Add icing sugar gradually, 1 x 15ml spoon (1 tablespoon) at a time, beating thoroughly between each addition until the mixture is smooth, shiny, white and the consistency of very stiff meringue. It should be thin enough to spread and work but thick enough to hold its shape when spread.
3. Beat in glycerine, colouring and lemon juice, if used.
4. Cover bowl with a damp cloth or lid and leave to stand for about an hour.
5. Run a palette knife across surface to burst bubbles, tap bowl lightly on table to bring up any more and run palette knife across again lightly.
Always keep the bowl covered. This quantity is sufficient to cover the top and sides of an 18cm (7 inch) round or a 15cm (6 inch) square cake.

Preparation time 20 mins

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