Royal Icing
This fluffy and sweet icing adds a delightful finishing touch to your cakes. The smooth texture is perfect for spreading over the top and sides, creating a beautiful presentation. With a hint of lemon juice and glycerine, this icing will complement any cake perfectly.
— Constant Cookbook
Ingredients
- 675g/1½lb icing sugar
- 3 free-range egg whites
- 3 tsp lemon juice
- 1½ tsp glycerine
- extra egg white
Instructions
- Sieve the icing sugar.
- Whisk the egg whites in a large bowl until they become frothy.
- Add the icing sugar to the egg whites, a spoonful at a time, and fold in.
- Add the lemon juice and glycerine and stir.
- Beat the icing until it is very stiff and white and stands up in peaks.
- Spread over the top and sides of the cake and rough up the icing with a spatula so that it forms peaks. (If you want a smooth icing you may need to thin the icing down a little with more egg white and use to ice the sides and top of the cake using a palette knife.)
- Transfer to a cake tin and seal up until ready for use.
Prep Time
PT30M
Yield
Makes enough for 1 20cm cake
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