Royal icing
An average of 3.0 out of 5 stars from 4 ratings
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Makes enough to cover a 20cm/8in cake
- Dietary
- Dairy-freeNut-freeVegetarian
The classic icing for decorating wedding or Christmas fruit cakes.
Ingredients
- 3 free-range eggs
- 550g/1lb 2oz icing sugar, sifted
- 2 tsp vegetable glycerine
Method
Using an electric mixer beat the egg whites in a bowl until they start to foam, then add 450g/1lb icing sugar and beat on a high speed until the mixture starts to look thick and glossy.
Stir in the remaining 100g/3½oz icing sugar and the glycerine until well combined then beat again until the mixture forms soft peaks when the whisk is removed. (For a thicker icing, add more icing sugar.)
The icing will keep well for 1-2 days if the bowl is scraped down inside the bowl and covered with a damp tea-towel. Store in a cool part of the kitchen.
