Royal Icing Recipe

This traditional Royal Icing Recipe is a brilliant white and stiff-peaking frosting, which uses whipped egg whites and glycerine to create a manageable texture. It’s the ultimate festive finish, perfect for creating the classic “snow-scene” look on Christmas fruit cakes.

Royal Icing Ingredients

• 1 lb 2 oz (500 g) Icing Sugar: It is absolutely vital that this is sifted before use to remove any hard lumps that could ruin the smooth texture.
• 3 Medium Egg Whites: These provide the protein structure that allows the icing to hold stiff peaks. Note: As this recipe uses raw eggs, ensure they are fresh, or use pasteurized egg whites from a carton if serving to vulnerable groups.
• 1 teaspoon Glycerine: The secret ingredient. Glycerine prevents the icing from setting rock-hard, ensuring it doesn’t shatter into dust when you try to cut the cake.

How To Make Royal Icing

1. Combine Base: Place the egg whites in a clean, grease-free bowl. Stir in the sifted icing sugar, a spoonful at a time. Continue adding sugar until the mixture falls thickly from the spoon.
2. Whisk to Peaks: Stop adding sugar at this stage. Using an electric whisk, beat the mixture for about 10 minutes. You are looking for stiff peaks—the icing should stand up straight without drooping when the beaters are lifted.
3. Add Softener: Stir in the glycerine thoroughly. This ensures the icing remains slightly soft underneath the crust.
4. Spread: Using a palette knife, spread the icing all over the top and sides of the cake (usually over a layer of marzipan) as evenly as possible.
5. Create the Snow Scene: Switch to a broad-bladed knife or a smaller palette knife. Place the flat of the knife onto the wet icing and pull it up sharply to create “spikes” all over the surface. This creates the traditional rough snow effect.
6. Dry: Leave the iced cake in a cool, dry place overnight to allow the icing to dry out and set before storing it in a container.

Recipe Tips

• The Grease-Free Rule: Just like making meringue, any trace of grease or yolk in the bowl will stop the egg whites from whipping properly. Wipe your bowl with a little lemon juice before starting.
• Cover It Up: Royal icing dries out incredibly fast. If you need to step away for even a minute, cover the bowl with a damp cloth or plastic wrap touching the surface of the icing to prevent a crust from forming.
• Why Glycerine? Without glycerine, royal icing dries as hard as cement. While this is good for gingerbread houses, it is unpleasant to eat on a soft cake. The glycerine keeps the texture palatable.
• Marzipan First: Ideally, this icing goes over a layer of marzipan (almond paste). Allow the marzipan layer to dry for a few days before applying the royal icing, otherwise, the oils from the almonds can seep through and stain the white icing.

What To Serve With Royal Icing

• Rich Fruit Cake: The standard pairing.
• Gingerbread: Use it to glue houses together or decorate men (omit glycerine for structural glue).
• Christmas Cookies: Use for piping intricate designs.
• Hot Tea: Essential to wash down the intense sweetness.

How To Store Royal Icing

• On the Cake: Once dried on the cake, it acts as a seal. Store the cake in a tin; it will keep for weeks (or months, depending on the cake underneath).
• Leftovers: Royal icing does not store well once made. It tends to separate or harden. It is best to use it immediately.

Royal Icing Nutrition Facts

• Calories: 75 kcal
• Carbohydrates: 19g
• Fat: 0g
• Protein: 1g
• Sugar: 18g

Nutrition information is estimated per tablespoon.

FAQs

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