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.
208 K 4.3/5 (40 reviews)
15 min.
Easy
120 g
3 IngredientsLast modified on: February 12th 2012
For 120 g, you will need:
1 ½ tablespoon 
½ cup 
½ teaspoon lemon juice
Times for this recipe
Preparation: 15 min.
Step by step recipe
Stage 1 - 2 min.
Put 1 ½ tablespoon egg white and ½ cup 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.
152 K 53.3 1 hour 30 min.
This recipe uses (among others)
Icing sugar
Like these other recipes: Pink Reims biscuits, Swiss meringues, Almond cream, Amiens macaroons, Nanou's chocolate cake, ... See them all 61
Egg white
Like these other recipes: Macarons (the original French macaroons) , Walnut paste, Succès praliné (praline meringue), Yvetot Douillons, Chocolate mousse, ... See them all 52
Lemon juice
Like these other recipes: Cooking sugar, Crab Cakes, Cubed salad, Home-made doner kebab, Broccoli salad with chervil-lemon mayonnaise, ... See them all 71
Other recipes you may also like
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019641 K 24.4 2 hours 35 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.72 M 304.0 7 days 15 min.
Sandwich bread
Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf. October 24th 2017362 K3.9 3 hours 30 min.
Sausage in brioche
In this recipe, sausage is cooked, the skin removed, and baked in a savoury brioche dough. Serve preferably with a good green salad and French dressing (vinaigrette). September 10th 2018424 K5 1 hour 50 min.
How to cook pasta properly
Here is some advice for pasta that's properly cooked and doesn't stick. July 18th 20191.16 M4.4 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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.