Frances Bissell

Royal icing

Preparation info
    • Difficulty

      Easy

Appears in
The Floral Baker: Cakes, Pastries and Breads
The Floral Baker

By Frances Bissell

Published 2014

  • About

This is suitable for Christmas cakes and other celebration cakes and gives a highly professional finish. It is best used on top of marzipan, and the cake iced two or three days in advance to allow it to set.

Ingredients

  • 450 g/1 lb/3⅓ cups icing sugar
  • whites of

Method

Sift the icing sugar into a large bowl. Stir in the lemon juice, the egg whites, any colouring and floral essence. When fully mixed, the icing will stand in peaks when stirred and lifted with a palette knife. Ice the cake as required. A very simple method is to spread it all over the cake with a broad palette knife, then form it into small peaks or points with the tip of the knife. Otherwise, w