About this recipe:This royal icing comes out perfectly every time and is ideal for cakes, biscuits and other baking creations. If using on a cake, it is good practice to place a layer of marzipan between the cake and the icing to prevent the icing from discolouring. Royal icing can also be piped and used to make edible flowers and other special features. This recipe makes enough icing for a 20cm cake.
Makes: 1 20cm cake
3 egg whites
600g icing sugar, sifted
1 teaspoon lemon juice
2 teaspoons baking glycerine
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Method Prep:15min › Ready in:15min
In a large mixing bowl, whisk the egg whites until stiff peaks form then add the icing sugar gradually until the mixture is glossy and stiff. Add the lemon juice and glycerine and mix well. If you would like a thicker icing, use a little more icing sugar. Use or store in the fridge for up to 2 days if covered with cling film.