Samuel Holden's Note:
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.
My Private Note
Units: US | Metric
- 4 large egg whites
- 500 g icing sugar
- 1 teaspoon glycerin
- 1Stir 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*).
- 2Take a whisk and whisk energetically for about 10 minutes or until you get stiff peaks in the icing.
- 3Add the glycerin (if this is for my Christmas cake separate half the mix in a tight lidded jar and store in the fridge).
- 4Add the other egg white and beat again.
- 5Ice your cake and leave for 24 hours.
- 6Further instructions for my Christmas cake.
- 8Use 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).
- 9Do the same with the sides.
- 10Let the icing set for 24 hours.
- 11After 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.
- 12Let 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).
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Nutritional Facts for Royal Icing
Serving Size: 1 (632 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2013.6
- Calories from Fat 6
- Total Fat 0.7 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 224.1 mg
- Total Carbohydrate 498.9 g
- Dietary Fiber 0.0 g
- Sugars 490.4 g
- Protein 14.3 g
The following items or measurements are not included: