Basic Desserts Recipes - Royal Icing Recipe

  
 

Basic Desserts Recipes - Royal Icing

Ingredients

  • 3 egg whites

  • about 675g icing sugar, sifted

  • 7.5ml glycerin

  • a few drops of lemon juice

  • food coloring (optional)

Method:

  1. Put the egg whites in a bowl and stir lightly with a fork to break them up.

  2. Add the icing sugar gradually, beating well with a wooden spoon after each addition. Add enough icing sugar to make a smooth, shiny icing that has the consistency of very stiff meringue.

  3. Beat in the glycerin, lemon juice and food coloring, if using. Leave for 1 hour before using, covered with damp clear film, then stir to burst any air bubbles.

  4. Storing: The icing will keep for up to three days, stored in a plastic container with a tight-fitting lid in a fridge.

  5. Icing Consistencies: This recipe is for an icing consistency suitable for flat icing a marzipanned rich fruit cake. When the spoon is lifted, the icing should form a sharp point, with a slight curve at the end, known as "50ft peak". For piping, the icing needs to be slightly stiffer. It should form a fine sharp peak when the spoon is lifted.