Easy As Royal Icing
Royal icing is a hard white icing, made from softly beaten egg whites, icing sugar, and sometimes lemon or lime juice. It is used on Christmas cakes, wedding cakes, gingerbread houses and many other cakes and biscuits, either as a smooth covering, or in sharp peaks. Glycerine can be added to prevent the icing from setting too hard. When use royal icing icing on cakes, Marzipan is usually used under the royal icing in order to prevent discoloration of the icing.
1 1/2 cups pure icing sugar, sifted
1/2 teaspoon lemon juice
– Lightly whisk eggwhite and lemon juice together in a bowl.
– Gradually add icing sugar, whisking until smooth and combined.
*For piping add a little more icing sugar so the icing holds its shape once piped.
*For coloured royal icing add a few drops of food colouring as desired.