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Royal IcingRoyal icing is a hard white icing, made from softly beaten egg whites, icing sugar, and sometimes lemon or lime juice. It is used to decorate Christmas cakes, wedding cakes, gingerbread houses and many other cakes and cookies.


serves totaltime preptime chillingtime
 1 cake 1 day 15 minutes 24 hours



{tab Ingredients}

  • 4 medium Egg Whites
  • 900 grams Icing Sugar
  • 1 tablespoon Lemon Juice
  • 2 teaspoons Glycerine

{tab Instructions}

  1. Whisk the egg whites in a large bowl until frothy.
  2. Stir in the sifted icing sugar, a little at a time, beating thoroughly with a wooden spoon.
  3. When half the sugar has been added, beat in the lemon juice.
  4. Continue adding more sugar, beating well after each addition until the icing forms soft peaks when pulled up with a wooden spoon.
  5. For piping purposes the icing should be slightly firmer.
  6. Stir in the glycerine, which keeps the icing soft.
  7. Ideally, leave the icing to rest for 24 hours,covered with polythene, and work it through before using.
  8. The above amount is sufficient to coat the top and sides of a 25.4 cm wide and 5 cm deep cake.
  9. Leave the coating to set before pipping on the decorations.
  10. An electric mixer may be used, but care must be taken not to over-beat the icing - a fluffy Royal Icing results in a rough surface and will also break when piped.


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