Royal icing
Royal icing is a mixture of egg white and icing sugar. From its pasty consistency when fresh, it dries to give a lovely white crust.
107,5204.8/5
Last modified on: February 12th 2012
For 120 g, you will need:
- 1
20 g egg white - 2
100 g icing sugar - 3
½ teaspoon lemon juice - Total weight: 123 grams
How long does it take?
| Preparation | Start to finish |
|---|---|
| 13 min. | 13 min. |
Step by step recipe
Stage 1
2 min.
Put 20 g Stage 2
1 min.
Tip in half the icing sugar.Stage 3
5 min.
Mix thoroughly with a whisk.Stage 4
5 min.
Add more icing sugar a spoonful at a time, beating well each time.Continue until you have a smooth paste which leaves a point when you lift the whisk out.
Stage 5
Your royal icing is ready for use, to coat a cake or sweets, like calissons, for example.Remarks
The proportions of egg white and sugar are fairly approximate. It is important to arrive at the right pasty texture, whatever weight of sugar you are using.
The lemon juice gives a brighter whiteness, but you can colour royal icing with a few drops of food colouring if you prefer.
The lemon juice gives a brighter whiteness, but you can colour royal icing with a few drops of food colouring if you prefer.
Nutritional information
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How much will it cost?
For 120 g : 0.40 €
Recipes which use this 1
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Source: Home made.
More recipes?
This recipe use (among others) | Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Sicilian Epiphany Pie, Crust for tea, Coconut paste, Diamond biscuits, How to make marzipan decorations, ... All |
| Egg white: You can get more informations, or check-out other recipes which use it, for example: Nougat, Italian Meringue, Oat financiers for Louise, Almond dacquoise, Pavlova, ... All |
| Lemon juice: You can check-out other recipes which use it, like for example: Sautéed pears with custard and orange syrup , Corn salad with croutons, Gravlax, How to beat egg whites, Lebanese Tabbouleh, ... All |
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