Jeni Wright, Eric Treuille, Le Cordon Bleu

Making Royal Icing

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
To delay setting and make icing easy to work with, the trick of the trade is to add glycerine. For the top and sides of a 24-cm cake, use 500 g icing sugar, 2 egg whites, 2 tbsp lemon juice and 2 tsp glycerine. Cover icing with cling film, let stand overnight and stir before using.
  1. Put sifted icing sugar in a bowl and make a well in the centre. Add lightly beaten egg whites and lemon juice.

  2. Whisk until stiff and glossy, about 10 minutes, then whisk in glycerine.

© 1996 All rights reserved. Published by Le Cordon Bleu.