Royal icing


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.
213 K 4.3/5 (40 reviews)
Grade this recipe:
Keywords:
Last modified on: February 12th 2012
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama
For 120 g, you will need:

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 15 min.

Step by step recipe


Stage 1 - ⌛ 2 min.
Royal icing : Stage 1
Put 20 g egg white and 100 g icing sugar in a bowl.

Stage 2 - ⌛ 1 min.
Royal icing : Stage 2
Tip in half the icing sugar.

Stage 3 - ⌛ 5 min.
Royal icing : Stage 3
Mix thoroughly with a whisk.

Stage 4 - ⌛ 5 min.
Royal icing : Stage 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.

Stage 5
Royal icing : 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.
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 recipe1 RDI=0 %100 RDI=9 %0410 RDI=20 %1,700 RDI: 20 %
Per 100 g080 RDI=8 %0330 RDI=20 %1,380 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: egg
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

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.
155 K 53.3 1 hour 30 min.
This recipe uses (among others)
Other recipes you may also like
How to poach peaches
How to poach peaches
To poach peaches, we begin rather like for tomatoes. To peel them, we boil them for a few seconds, then plunge them into cold water. Once the skin has been removed, they are poached gently in a light syrup.
September 6th 2012244 K3 1 hour 50 min.
Cretan Bread
Cretan Bread
This Cretan (or Cretan-style) bread has a soft dough, enriched with olive oil, preserved tomatoes, green olives and cooked onions.
October 24th 2017103 K4.3 4 hours 30 min.
Green beans "Napoléon"
Green beans "Napoléon"
Apparently, Napoléon Bonaparte had a delicate stomach, so his cook made his cream sauces a little gentler with tomato. Here is a version for green beans, cooked in two stages, with a cream and tomato sauce.
August 11th 202339 K 20 min.
Purple Pesto
Purple Pesto
You may already be familiar with the classic green basil pesto , but here is a version with purple basil that gives a very aesthetic purple pesto with a more peppery taste, quite similar to ginger.
August 7th 202249 K5 20 min.
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
March 17th 2011379 K4.3 1 hour 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-12-21)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page