Royal icing

Royal icing
  • Serves icon Makes 300g
  • Time icon Hands-on time 10 mins

Mima Sinclair shares her royal icing recipe which is a perfect topper for your Christmas cake.

Nutrition: per serving

Calories
351kcals
Fat
0g
Protein
1.2g
Carbohydrates
86.4g (85.5g sugars)
Fibre
0g
Salt
0g
Calories
351kcals
Fat
0g
Protein
1.2g
Carbohydrates
86.4g (85.5g sugars)
Fibre
0g
Salt
0g

Per 100g

Ingredients

  • 250g icing sugar
  • 1 medium egg white, lightly beaten
  • ½ tsp lemon juice
  • 1 tsp water

Method

 

  1. Sift the icing sugar into a mixing bowl (or food processor). Add the egg white and lemon juice. Whisk with an electric mixer on a low speed (you don’t want too much air in the icing) for 2–3 minutes until you have a smooth, but not wet, stiff peak consistency. It should be thick but spreadable. If it looks dry and crumbly, whisk in a little water. If it looks runny and glossy, mix in a little extra icing sugar.
  2. Transfer to a bowl and cover with a damp cloth to prevent it from drying out. The icing will keep for up to 1 week, stored in an airtight container in the fridge. Use the icing to stick gingerbread pieces together or for decorating. 

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