Royal icing - recipe

Royal icing

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  1. 1

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

    For this step you'll need:

    • 2 Egg white(s) (free range) large
    • 10ml Glycerine
  2. 2

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

    For this step you'll need:

    • 450g Icing sugar
  3. 3

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

  4. 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.

  5. 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.

  6. 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.

  7. 7

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

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