Royal icing
A recipe from
cooking-ez.com190K4.4 February 12th 2012
For 120 g, you will need:
Times:
Step by step recipe
1 | Put 20 g egg white and 100 g icing sugar in a bowl. | ![Royal icing : etape 25 Royal icing : etape 25](/images/recettes/base/cremes_mousses/448-1.webp) |
2 | Tip in half the icing sugar. | ![Royal icing : etape 25 Royal icing : etape 25](/images/recettes/base/cremes_mousses/448-2.webp) |
3 | Mix thoroughly with a whisk. | ![Royal icing : etape 25 Royal icing : etape 25](/images/recettes/base/cremes_mousses/448-3.webp) |
4 | 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. | ![Royal icing : etape 25 Royal icing : etape 25](/images/recettes/base/cremes_mousses/448-4.webp) |
5 | Your royal icing is ready for use, to coat a cake or sweets, like calissons, for example. | ![Royal icing : etape 25 Royal icing : etape 25](/images/recettes/base/cremes_mousses/448-5.webp) |
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.
July 22th 2024.
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