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.
196 K 4.4/5 (38 reviews)
15 min.
Easy
120 g
3 IngredientsLast modified on: February 12th 2012
For 120 g, you will need:
20 g 
100 g 
½ teaspoon lemon juice
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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 1 RDI=0 % | 100 RDI=9 % | 0 | 410 RDI=20 % | 1,700 RDI: 20 % |
| Per 100 g | 0 | 80 RDI=8 % | 0 | 330 RDI=20 % | 1,380 RDI: 20 % |
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.
141 K 53.3 1 hour 30 min.
This recipe uses (among others)
Icing sugar
Like these other recipes: Hazelnut and orange cake, Nanou's chocolate cake, Diamond biscuits, Arlesian Biscuits, Stuffed prunes, ... See them all 59
Egg white
Like these other recipes: Vanilla ice cream, Viennese Shortbread, Finger biscuits, Oat financiers for Louise, Brioche royale, ... See them all 52
Lemon juice
Like these other recipes: Stuffed mushrooms au gratin, Sautéed pears with custard and orange syrup , Peach and verbena feuilleté, Lebanese Tabbouleh, Salmon chard rolls, ... See them all 72
Other recipes you may also like
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when...October 3rd 2018216 K4 50 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020318 K5 2 hours 25 min.
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.November 15th 20182.76 M 23.4 40 min.
Small foie gras pasties
Dainty pasties, filled with a morsel of seasoned foie gras.September 7th 2018319 K4.6 2 hours
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...April 3rd 20201.70 M 304.0 7 days 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-02-23)
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.