Royal icing served in a bowl with a palette knife alongside

Royal icing

  • Rating: 5 out of 5.3 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 10-12; enough to cover 1 x 20cm round cake

Make your own royal icing to transform your cakes and make them truly homemade. It's easy and rewarding, and once set on your cake it will keep for a month

  • Gluten-free
  • Vegetarian
Nutrition: Per serving (12)
HighlightNutrientUnit
kcal205
low infat0g
saturates0g
carbs50g
sugars50g
fibre0g
protein1g
salt0.05g
Advertisement

Ingredients

Method

  • STEP 1

    Whisk the egg whites until lightly whipped. Add the icing sugar a few tbsps at a time, whisking continuously until all incorporated. Add the glucose and lemon juice.

  • STEP 2

    Continue whisking until the icing is thick enough to hold stiff peaks when you lift the beaters and is smooth and shiny.

  • STEP 3

    Use a palette knife to spread the icing over the top and sides of your marzipaned cake. For a snowy effect, make little dips and peaks with a teaspoon. Leave to firm up somewhere cool and dry (not the fridge) for 24 hrs before cutting the cake.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.3 ratings
Advertisement
Advertisement
  • Cocktails with glass straws

    New! Good Food DealEnjoy a family photography shoot for just £25!

    Get offer
Advertisement

Sponsored content