Cooking-ez.com

1,052 easy and fully explained recipes, with 12,764 photos and 77 videos

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.

122,9584.6/5 for 25 ratings

Last modified on: February 12^th 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

Change those ingredients for: 40 g 60 g 120 g 240 g 360 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Start to finish
13 min.	13 min.

Keeping: 1 or 2 days in the fridge in a sealed container.

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.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
405 Kcal or 1,696 Kj	1 gr	100 gr	0 gr
20 %	<1 %	9 %	0 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
331 Kcal or 1,386 Kj	1 gr	82 gr	0 gr
17 %	<1 %	8 %	0 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 120 g : 0.40 €

Note : These prices are only approximate

Change currency:

Some recipes that use 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.
99,613 53.3/5 for 3 ratings 1 hour 28 min.

See all recipes that use it

Source

Home made.

More recipes?

This recipe uses (among others)

	Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Paris-Brest, Mirlitons, Brioche royale, Succès praliné (praline meringue), X-Files cookies, ... All
	Egg white: You can get more informations, or check-out other recipes which use it, for example: Financiers, Amiens macaroons, Crust for tea, Pistachio "Financiers", Coconut paste, ... All
	Lemon juice: You can check-out other recipes which use it, like for example: Cooking sugar, Tender tuna, Rémoulette of celeriac, Exotic fruit tart, Crab Cakes, ... All

Other recipes you may also like

Chocolate eclairs

This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result.But don't let that discourage you; there are demonstration videos and I will...
62,598 34.5/5 for 2 ratings 3 hours 52 min.

Chocolate thins with toasted nuts

A very thin disc of chocolate, topped with toasted nuts and candied grapefruit peel.
81,6264/5 for 19 ratings 2 hours 22 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".
88,3415/5 for 1 ratings 47 min.

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
71,3914.0/5 for 20 ratings 1 hour 11 min.

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
85,2934.4/5 for 7 ratings 2 hours 30 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your 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 email 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.