This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
214 K 4.3/5 (40 reviews)
15 min.
Easy
0.40 €
120 g
3 IngredientsLast 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: 125 grams
Times for this recipe
Preparation: 15 min.
Step by step recipe
Stage 1 - ⌛ 2 min.
Put 20 g egg white and 100 g icing sugar in a bowl.
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.
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.
Keeping: 1 or 2 days in the fridge in a sealed container.
Source: Home made.
How much will it cost?
- For 120 g : 0.45 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Calissons
Calissons are a sweet from Provence - Aix-en-Provence is famous for them - made with almonds and candied fruit, covered with royal icing. This is a slightly simplified version, which is every bit as good.
156 K 53.3 1 hour 30 min.
This recipe uses (among others)
Icing sugar
Like these other recipes: Tiramisu balls, Brioche royale, Brioche slices with almond cream, Armagnac marzipan, Hazelnut and orange cake, ... See them all 62
Egg white
Like these other recipes: Clafoutis "Marie-Antoinette", Piped petits-fours, Verrine of avocado mousse and crab, Peach and verbena feuilleté, Almond macaroon cake, ... See them all 53
Lemon juice
Like these other recipes: Marinated tuna and cabbage, Green hummus, Creamy "terre et mer" pots, Red endive appetizers, Sautéed pork with mushrooms in a cream sauce., ... See them all 71
Other recipes you may also like
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version. October 3rd 2019463 K 24.5 6 hours 50 min.
Raw beetroot mousse with walnuts
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy". October 13th 2010389 K4 50 min.
Profiteroles
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce. October 13th 2010327 K 14.5 1 hour 35 min.
Crunchy little pieces of fish
Small pieces of fish, dipped in beated egg then in breadcrumbs, and fried. Preferably serve with something with slightly acidic like herb salad, or Béarnaise sauce. February 21th 2011281 K5 50 min.
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way. July 12th 2023819 K 143.5 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.