Royal Icing

• 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.