Basic royal icing
- December 2010
- Makes enough for a 23cm round cake
- 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.
- 20.3g (6.8g saturated)
- 67.4g (66.5g sugar)
Per serving of iced 23cm round christmas cake (based on 30 slices)
- 4 large free-range egg whites
- 900g icing sugar, sifted
- 1½ tsp glycerine
- Tiny drop of food colouring (optional)
- Put the egg whites in a bowl and add the icing sugar bit by bit, stirring until you get a thick dropping consistency.
- 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.
- 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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