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)
15 min.
Easy
40 g
3 IngredientsLast modified on: February 12th 2012
For 40 g, you will need:
7 ml 
35 ml 
0 teaspoon lemon juice
Times for this recipe
Preparation: 15 min.
Step by step recipe
Stage 1 - 2 min.
Put 7 ml egg white and 35 ml 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 | 0 | 40 RDI=3 % | 0 | 140 RDI=7 % | 590 RDI: 7 % |
| Per 100 g | 0 | 80 RDI=8 % | 0 | 330 RDI=20 % | 1,400 RDI: 20 % |
How much will it cost?
- For 40 g : 0.15 €
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.
145 K 53.3 1 hour 30 min.
This recipe uses (among others)
Icing sugar
Like these other recipes: Mini lemon millefeuilles, Toasted almond cake, Succès praliné (praline meringue), Almond dacquoise, Succès praliné (praline meringue), ... See them all 60
Egg white
Like these other recipes: Two-coloured chocolate-orange tart, Financier batter, Yvetot Douillons, Amaretti, Walnut paste, ... See them all 52
Lemon juice
Like these other recipes: Mackerel rillettes, Peach and verbena feuilleté, Broccoli salad with chervil-lemon mayonnaise, Hollandaise sauce, Souda salad, ... See them all 71
Other recipes you may also like
Mouna
Mouna is a delicious citrus-flavoured brioche from the Oran region of Algeria. It origins are much disputed, but it was no doubt inspired by a brioche brought over by Spanish immigrants from the Valencia region: the "Mona de Pascua". However, it is also amusing to remember that the citizens of Oran...May 22th 201965 K1 18 hours 35 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".October 13th 2010373 K4 50 min.
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.October 13th 2010380 K 154 50 min.
Brioche galette
This galette (flat cake) is made with brioche dough, stuck with little pieces of butter and sprinkled with sugar.February 23th 201295 K4.8 2 hours 3 min.
Sausage buckwheat pancakes
This sausage pancake recipe is one of the better-known ways of using buckwheat pancakes. You will find it on the menu of all good French crêperies, but it is easy to make at home.February 26th 2012129 K4.5 1 hour 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-25)
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.