Royal icing


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.
200 K 4.4/5 (38 reviews)
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Last modified on: February 12th 2012
For 120 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 15 min.

Step by step recipe


Stage 1 - 2 min.
Royal icing
Put 20 g egg white and 100 g icing sugar in a bowl.

Stage 2 - 1 min.
Royal icing
Tip in half the icing sugar.

Stage 3 - 5 min.
Royal icing
Mix thoroughly with a whisk.

Stage 4 - 5 min.
Royal icing
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
Royal icing
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.
Keeping: 1 or 2 days in the fridge in a sealed container.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe1 RDI=0 %100 RDI=9 %0410 RDI=20 %1,700 RDI: 20 %
Per 100 g080 RDI=8 %0330 RDI=20 %1,380 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg
How much will it cost?
  • For 120 g : 0.45 €

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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

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.
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