Royal Icing

Make Ahead and Storage

Keeps in an airtight container in the fridge for up to 1 week, with cling film pressed onto the surface. Beat it again before using. Iced biscuits keep for 2 weeks in a tin.

How to Make Royal Icing

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1. Wipe the mixing bowl and the whisk attachment with kitchen paper dampened with lemon juice, to remove any trace of grease. Sift the icing sugar into the bowl.

   Mark done

2. Add the egg whites and the lemon juice and mix on the lowest speed for 1 minute, until the sugar is wet through and there are no dry patches.

   Mark done Start 1 min timer

3. Turn the mixer to medium-high and beat for 5 to 6 minutes, until the icing is bright white, glossy and stiff enough to hold a sharp peak when the whisk is lifted out.

   Mark done Start 5 min timer

4. For piping outlines and fine details, use the icing at this stiff stage. For flooding, spoon some into a small bowl and stir in water a few drops at a time until a ribbon of icing that is lifted with a spoon melts back into the surface in about 10 seconds.

   Mark done

5. Stir in gel colouring a little at a time. Press cling film on to the surface of the icing while you are not using it.

   Mark done

A Few Pointers

• Keep the icing covered with cling film or a damp cloth at all times. It forms a crust in minutes, and the crust makes lumps that block the nozzle.
• Let the iced biscuits dry uncovered for 6 to 8 hours, or overnight, before stacking or packing them, because they are only dry on the surface at first.
• Use pasteurised egg white if the icing is for anyone pregnant, elderly or unwell, because the egg is not cooked.

Good Alongside

Gingerbread · Sugar biscuits · Christmas cake

Questions About Royal Icing

Royal Icing Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.