Royal Icing
Yield: See Recipe Note 1
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Ingredients
- 675 g icing sugar (sifted)
- 3 x-large egg whites
- 15 ml lemon juice
- 1½ tsp glycerine
Instructions
- Sieve the icing sugar into a large bowl and set aside
- In the bowl of a stand mixer, whisk the egg whites until they become frothy
- Fold the icing sugar into the egg white a spoonful at a time
- WHen all the sugar has been added, mix in the lemon juice and glycerine
- Beat the icing until it is very stiff and stands up in peaks
- Set aside until ready to use
Recipe Notes
- RECIPE YIELD: This recipe yields enough icing to cover the top and side of 1 x 20 cm cake, or 2 x 15 cm cakes, or 1 x 15 cm and 2 x 10 cm cakes