- Ready In:
- 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).
Questions & Replies
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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.
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Well...I'm 21 Y/o, I was raised in Ibiza, but born in england! I'll eat anything twice and love trying new and unusual things... things with a high "ick" factor tend to put me off, but on recomendation I will try them. You can contact me by e-mail or through MSN messanger using email@example.com (the 69's are because Ymmas by itself was already taken...dont be so dirty minded *LOL*)