Royal Icing

Preparation info

    • Difficulty


Appears in

The Birthday Cake Book

The Birthday Cake Book

By Fiona Cairns

Published 2011

  • About


  • 1 egg white
  • 250 g icing sugar, sifted, plus more if needed


Whisk the egg white until bubbles appear. Then whisk in the sugar a little at a time. Continue to whisk for one to two minutes, remembering it must hold its shape when piped. Gradually add water to thin, or icing sugar to thicken.

Royal icing is invaluable both to stick decorations together and for piping detail. It will store in the fridge for a week in a sealed container.