Royal Icing

Glace a la Royale

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Whites of 2 Eggs
  • 2 Cupfuls of Fine White Sugar
  • A Tablespoonful of Lemon Juice
  • A Tablespoonful of Any Kind of Essence Desired


Aroyal icing is made of the finest possible white loaf sugar, sifted, and mixed or worked into a paste with the whites of eggs and lemon juice in the proportions given for Plain Icing, only the paste must be softer. Flavor with any kind of Essence, according to fancy. This Icing is used to produce fanciful effects. It is not necessary to purchase ornamental piping tubes. With a little taste and dexterity a piece of white writing paper, made into the shape of a cornet, may be utilized. Dry the paper by sticking together and rubbing with the white of an egg to render stiff. Allow at the pointed end only a half inch opening, and with a little practice and artistic taste, the prettiest effects in elegant ornamentation may be produced by even an amateur.