Royal Icing is a hard icing used to top Christmas Cakes, Weddings Cakes and Biscuits.  You can make flowers, rosettes or other decorations for cakes and biscuits. This recipe is enough to cover a 20.g – 23 cm cake.


1 kg icing sugarRoyal Icing

5 egg whites

2 teaspoons of lemon juice for a firm icing or for a softer icing 2 teaspoons glycerine


Lightly beat the eggs together with the lemon juice or glycerine

Sieve in half the icing sugar into the egg whites and beat together well

Add the remainder of the the sugar gradually and stir well until it is stiff enough to stand in peaks.

You can add colouring to the icing.


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{November 9, 2011}