Base

ROYAL ICING RECIPE

3.9/5 · 139 ratings

Did you know? Royal icing originates in the United Kingdom. Its very name is a hint of its links with the British monarchy. It was widely popularised in the 19th century for use on traditional British wedding cakes, notably those of members of the royal family. It is prized for its smooth, hard texture, which makes it perfect for elaborate, detailed decorations on cakes and biscuits.Note: This recipe makes 500 g of royal icing.

Prep
10 min
Cook
0 min
Total
10 min
Servings
500
Calories
400 kcal
Jump to recipe
Snowflake-shaped biscuits decorated with white royal icing, displayed on a festive table.

The Patissland kit for this recipe

The products used in this recipe, available in our shop.

Steps

  1. In a bowl, lightly beat the egg whites until they become foamy.

  2. Gradually add the sifted icing sugar while continuing to beat at medium speed.

  3. Add the lemon juice and beat until the mixture is smooth and firm.

  4. Transfer the mixture to a piping bag to start decorating your biscuits.

Frequently asked questions

Can egg white substitutes be used?

Yes, powdered egg whites or liquid substitutes also work.

What is lemon juice for?

It strengthens the structure of the icing and adds a touch of acidity.

How long does royal icing take to dry?

It depends on the thickness, but allow at least 1-2 hours for the surface to dry.

Can royal icing be coloured?

Absolutely, use gel food colourings for the best results.

Does royal icing harden enough to hold stacked biscuits?

Yes, once dry, it hardens completely.

How should decorated biscuits be stored?

In an airtight container at room temperature.

How can you make the icing thicker or more fluid?

Add more icing sugar to thicken, or a few drops of water to thin.

Can royal icing be used to write on cakes?

Yes, it is perfect for fine, detailed writing with the appropriate piping tip.

How should utensils be cleaned afterwards?

In hot water as soon as possible, as the icing hardens quickly.

Are there any precautions to take with raw egg whites?

Use pasteurised egg whites to avoid any risk linked to raw eggs.

Base

Royal icing is the go-to choice for decorating biscuits and cakes. It gives a smooth, glossy finish and sets perfectly for an impeccable hold.

Preparation
10 minutes
Cooking
No cooking
Servings
500

Want to go further? Recipes, techniques and tips: our complete PDF guides are available as free downloads.

Download the free ebooks

Reviews and comments 3.9/5 · 139 ratings

Your rating

  1. gwenn ducellier

    peut on utiliser le glaçage royal pour decorer des eclairs ?

  2. Harmony

    Bonjour il est beaucoup trop epais pour ma part ça a finie en fluffy ! Du coup j'ai ajouter 2 blancs d'œufs supplémentaire et s'était mieux . Merci

  3. Martine

    Bonjour es ce que c'est possible d'utiliser ce glaçage royal avec un pochoir, sur la ganache couverture ?
    Merci cordialement
    Martine

More recipes to try

Tried it? Rate it in 1 click