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.
212 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.
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.
155 K 53.3 1 hour 30 min.
This recipe uses (among others)
Icing sugar
Like these other recipes: Rich hazelnut buttercream, Tarte Normande, Succès praliné (praline meringue), Millefeuille, Oat financiers for Louise, ... See them all 62
Egg white
Like these other recipes: Amiens macaroons, Pistachio powder or paste, Marzipan (almond paste), Baked Alaska, Almond tuiles, ... See them all 52
Lemon juice
Like these other recipes: Penne with Mushrooms, Tomato ladybirds, Mushrooms in snails, Red endive appetizers, Broccoli salad with chervil-lemon mayonnaise, ... See them all 71
Other recipes you may also like
Broad bean salad with Parmesan
A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs. February 21th 2011287 K3.8 25 min.
Morteau sausage
In this recipe, Morteau sausages are cooked on a bed of chopped potatoes. The trick is to cook the Morteau sausage slowly, so that its delicious, smoky flavor descends on the potatoes, which are crispy on the outside and melt-in-the-mouth on the inside, a pure delight. September 29th 20241.26 M 34.1 1 hour 35 min.
Apricot and almond cream tart
Half apricots arranged on a thin layer of almond cream. July 12th 2023343 K4.1 1 hour 45 min.
Pains briochés aux raisins
This classic French "viennoiserie" is a sweet bun containing confectioner's custard (crème pâtissière) and rum-soaked raisins. It demands a bit of skill, but is not too complicated. September 12th 2018154 K4.8 2 hours 40 min.
Stuffed cabbage leaves
The French classic "chou farci" is made with large green cabbage leaves which are blanched before being rolled into parcels around a sausage meat and cheese filling, then baked in the oven. February 1st 2015235 K5 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
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.