- December 2015
- Makes 300g
- Hands-on time 10 mins
Mima Sinclair shares her quick and easy royal icing recipe – perfect for icing your Christmas cake or for building a gingerbread house.
Watch our handy video for step-by-step instructions on how to make royal icing and ice your Christmas cake.
- 86.4g (85.5g sugars)
- 250g icing sugar
- 1 medium egg white, lightly beaten
- ½ tsp lemon juice
- 1 tsp water
- 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.
- 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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