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Royal Icing

Category: Cakes, Fillings & Toppings
Yield: See Recipe Note 1
Author: Ian
DATE: 19 December 2024
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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

  1. 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