Royal icing served in a bowl with a palette knife alongside

Royal icing

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(2 ratings)

Prep: 10 mins No cook


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.

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving (12)

  • kcal205
  • fat0g
  • saturates0g
  • carbs50g
  • sugars50g
  • fibre0g
  • protein1g
  • salt0.05g
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  • 3 egg whites
  • 600g icing sugar
  • 1 tsp liquid glucose
  • 1 tsp lemon juice


  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. 

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

  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. 

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
18th Apr, 2020
I live in Belgium, and I've never even heard of liquid glucose. Of which only a teaspoon is needed.Is there a substitute for liquid glucose? Or a way to make it yourself?
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