About our Royal Icing recipe
Celebration and Christmas cakes look truly wonderful finished and decorated with traditional royal icing and it is so simple to make too.
Your leftover icing won't get wasted either as it can be used to make decorations to go on your cake. This recipe will create enough icing to cover an 8" cake.
Method
Step 1:
Place the egg whites and glycerine in a bowl and whisk until slightly frothy.
Step 2:
Add a quarter of the icing sugar and using an electric mixer, whisk on a medium speed for 1-2 minutes.
Step 3:
As the volume increases, gradually add the rest of the icing sugar whisking well after each addition.
Step 4:
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.
Step 5:
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.
Step 6:
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.
Step 7:
Alternatively, you could try an all-in-one royal icing sugar that simply requires adding water.
Step 8:
Royal icing is best eaten within 3 days, however, if stored in the fridge can last longer. Alternatively you can make it in advance and freeze but it will need to be fully defrosted before icing with it.
Ingredients
- 2 Large egg whites (free range)
- 10ml Glycerine
- 450g Silver Spoon Icing Sugar
Utensils
- Bowl
- Whisk
- Clingfilm
Recipe Reviews
Why no instructions for using your royal icing on the pack
Please see below the full instructions for using Silver Spoon Royal Icing Sugar.
- Put 35ml of water in a deep bowl and carefully add the royal icing sugar
- Start mixing slowly and then gradually increase to a higher speed, adding the remaining water until you reach the desired consistency. Beat until the icing stands in soft peaks.
- Apply the icing to your cake in a thick layer, using a palette knife and leave to harden overnight in a cool dry place.
- This will make enough to ice an 8" cake.
This is the best royal icing we've had. We didn't leave it for 24 hours though, left it for 4 and then spread it on the cake and left for 48 hours before cutting. It was perfect, didn't harden to toothbreaker but ended up like slightly crunchy, slightly gooey meringue. Really light too. Perfect!
Ingredients
- 2 Large egg whites (free range)
- 10ml Glycerine
- 450g Silver Spoon Icing Sugar
Utensils
- Bowl
- Whisk
- Clingfilm