Preparation info
  • Makes enough for a smooth coating for


    • Difficulty


Appears in
Cupcakes for Kids

By Rosie Anness and Cortina Butler

Published 2014

  • About

We often use royal icing for topping cupcakes because it produces a thicker, more opaque and less fragile topping than glacé icing. Making it from scratch involves using raw egg white. If you are concerned about this, then you can use pasteurized egg white powder or pasteurized carton egg white instead. Alternatively, royal icing sugar -ready-mixed with pasteurized egg white powder — is now available and very convenient, especially for small quantities. We have given full instructions for r