Prep 20 mins
Cook 0 mins
When it sets it is a solid frosting for wedding and X-mas cakes. Can also be made into candy by adding flavour to the mix and using a bakers sleeve piped onto greaseproof paper. Alternatively you can use it to make cake decorations by adding colour to the mix.
- 4 large egg whites
- 500 g icing sugar
- 1 teaspoon glycerin
- Stir the sugar into 3 of the egg whites until you get it falls heavily of the back of a spoon (slopp! is the noise it makes *LOL*).
- Take a whisk and whisk energetically for about 10 minutes or until you get stiff peaks in the icing.
- Add the glycerin (if this is for my Christmas cake separate half the mix in a tight lidded jar and store in the fridge).
- Add the other egg white and beat again.
- Ice your cake and leave for 24 hours.
- Further instructions for my Christmas cake.
- Use the mix you have to ice the cake make it as flat as possible and then draw a ruler across the top lightly to get it flat (ish).
- Do the same with the sides.
- Let the icing set for 24 hours.
- After 24 hours take out the other half of the icing from the fridge and spread it thickly around the cake; leaving a 8 cm circle in the middle without icing.
- Let this set for a couple of hours and then place a ribbon round the edge, put some edible red berries in the circle and some edible leaf (mint, rosemary, sage, anything).
Having had problems in the past with cement-like royal icing, I omitted the glycerin which made the recipe slightly too soft although the lack of marzipan (no nuts in the cake) really wouldn't have helped. note: Royal icing for Christmas cakes appears to bear no relation to a lot of the other royal icing recipes on this site. I think the other reviewer may have been disappointed because of this.