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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.
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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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