22
January

Royal Icing (with egg whites)

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madnad

Royal Icing (with egg whites)

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Adding glycerine to the recipe will give you a soft finish. Without it, the icing will dry rock-hard in about 24 hours. For cakes, the glycerin is recommended, but for icing sugar cookies, leave it out. Royal Icing will keep for a while in the refrigerator. Just lay some clingfilm on the bowl ensuring it is touching all the surface of the icing. If you prefer not to use raw egg whites, you can substitute this with 5 tablespoons of egg-white powder, and 5 tablespoons of water.

Ingredients

  • 2 Egg Whites
  • 500g Icing Sugar
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Glycerine (optional)

Directions

1. Beat the egg whites in a grease-free bowl, until slightly thickened.
2. Add the lemon juice, and then add the icing sugar until desired consistency is reached.
3. Add flavourings if using.
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