Basic royal icing

Basic royal icing
  • Serves icon Makes enough for a 23cm round cake
  • Time icon Takes 10 minutes

Learn how to make a basic royal icing with this easy recipe, then use to decorate anything from Christmas cakes to birthday and celebration cakes.

Find out how to decorate a Christmas cake with our step-by-step guide.

Nutrition: per serving

Calories
511kcals
Fat
20.3g (6.8g saturated)
Protein
6.5g
Carbohydrates
67.4g (66.5g sugar)
Salt
0.3g
Calories
511kcals
Fat
20.3g (6.8g saturated)
Protein
6.5g
Carbohydrates
67.4g (66.5g sugar)
Salt
0.3g

Per serving of iced 23cm round christmas cake (based on 30 slices)

Ingredients

  • 4 large free-range egg whites
  • 900g icing sugar, sifted
  • 1½ tsp glycerine
  • Tiny drop of food colouring (optional)

Method

  1. Put the egg whites in a bowl and add the icing sugar bit by bit, stirring until you get a thick dropping consistency.
  2. Use a whisk to beat the mixture until it starts to form peaks, then stir in the glycerine. If you like, stir in a tiny drop of food colouring.
  3. Smooth the icing all over the cake with a palette knife. Once it’s covered, wet the cleaned knife in a jug of hot water and use it to give the icing a smooth surface. Stick any edible decorations around the base or onto the cake. Leave the icing to dry overnight before attempting to decorate it with other icings.

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    1. Hi Kiki – apologies for the confusion! This recipe requires 1.5 tsp of glycerine. Thanks for getting in touch and happy cooking, Ellie

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