Royal icing
Serves 10-12; enough to cover 1 x 20cm round cake
Easy
Prep:
No cook
Make your own royal icing to transform your cakes and make them truly homemade. It's easy and rewarding, and once set on your cake it will keep for a month
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- 3 egg whites
- 600g icing sugar
- 1 tsp liquid glucose
- 1 tsp lemon juice
Nutrition: Per serving (12)
- kcal205
- fat0glow
- saturates0g
- carbs50g
- sugars50g
- fibre0g
- protein1g
- salt0.05g
Method
step 1
Whisk the egg whites until lightly whipped. Add the icing sugar a few tbsps at a time, whisking continuously until all incorporated. Add the glucose and lemon juice.
step 2
Continue whisking until the icing is thick enough to hold stiff peaks when you lift the beaters and is smooth and shiny.
step 3
Use a palette knife to spread the icing over the top and sides of your marzipaned cake. For a snowy effect, make little dips and peaks with a teaspoon. Leave to firm up somewhere cool and dry (not the fridge) for 24 hrs before cutting the cake.
