Royal Icing

Recipe by Samuel Holden
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
  • 4
    large egg whites
  • 1
    teaspoon glycerin
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DIRECTIONS

  • 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.
  • Ok.
  • 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).
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