Royal Icing

Place the egg whites and glycerine in a bowl and whisk until slightly frothy.

Add a quarter of the icing sugar and using an electric mixer, whisk on a medium speed for 1-2 minutes.

As the volume increases, gradually add the rest of the icing sugar whisking well after each addition.

Transfer to a bowl with a tight fitting lid, cover the surface of the icing with clingfilm to prevent drying out and seal the bowl.

Leave to stand for 24 hours to allow the air bubbles to rise to the surface. Before using, gently beat the icing with a wooden spoon.

If the icing appears to be quite runny, simply add a teaspoon of icing sugar to your icing until it reaches the desired consistency. Extra water can also be gradually added if you icing becomes too hard.

Alternatively, you could try an all-in-one royal icing sugar that simply requires adding water.