Royal Icing

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is the icing to use for the final coating and for piped decorations.


  • 1 lb. (½ k.) icing sugar
  • 2 egg whites


Sieve the icing sugar, making sure that it is quite free from lumps and lying slightly fluffed in the bowl. Stir in the lemon juice and the glycerine. Whip the whites of eggs to a medium stiffness, not until they will stand in peaks. Stir in gently, and then beat with a wooden spoon, or with an electric beater or in a blender, till you have a perfectly smooth, very white cream. If there is any