This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
206 K 4.3/5 (40 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.
149 K 53.3 1 hour 30 min.
This recipe uses (among others)
Icing sugar
Like these other recipes: Amiens macaroons, Walnut paste, Pink Reims biscuits, Half-cooked chocolate cake with raspberry coulis, Arlesian Biscuits, ... See them all 61
Egg white
Like these other recipes: Hazelnut and orange cake, Macaronade mixture, Butter cream, Ice-cream Vacherin, How to add beaten eggs whites to a mixture, ... See them all 52
Lemon juice
Like these other recipes: Creamy "terre et mer" pots, Greek salad, Brussels sprouts with thyme cream, How to beat egg whites, Rémoulette of celeriac, ... See them all 70
Other recipes you may also like
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things. December 19th 2021640 K 34.5 15 min.
Almond dacquoise
A dacquoise is a sort of almond meringue that can be eaten like a biscuit or can be used as the base of more sophisticated desserts. June 28th 2011210 K5 45 min.
Endives "bonne femme"
A one-pot endive dish with potatoes, onion and bacon. [Translator's note: the French "bonne femme" style is good, straightforward home cooking (whether the cook is a man or a woman!). May 12th 2013123 K4.3 1 hour 25 min.
Saucipain
Saucipain (or sausage bread) is a kind of savoury baguette. The dough contains small dice of dry-cured sausage or salami and is mixed with red wine instead of water. Served sliced in rounds, it makes a typically French aperitif snack. October 24th 201775 K3.8 4 hours 30 min.
Green bean purée
Green (or French) beans are usually served whole, for instance as an accompanying vegetable or in a salad, but they make a good purée, too. This is tasty on its own, but also goes very well with meats, and children usually prefer it to "normal" beans. August 11th 202391 K 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-31)
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.