Royal icing or frosting is a type of dessert icing which dries to a hard, glossy finish. It will be solid white when dry, unless it is coloured. You can add some food colour for colourful icing.
This simple icing can be used for cakes, cookies, cupcakes, and a range of other baked goods, and in addition to being spread onto desserts, it can also be piped into fanciful shapes. Royal icing is extremely easy to make at home, and it is useful to know how to make this icing, because it is fast and extremely versatile.
Royal Frosting (Icing)
- 2 egg whites lightly beaten
- 2 – 2 1/2 cups of sieved icing sugar
- 1 tablespoon of lemon juice
- 2 vanilla ampules or 1 tsp vanilla essence
- 1 tablespoon glucose (optional) (I do not use it)
- Sieve the sugar.
- Beat the egg whites with the lemon juice until frothy.
- Add sugar a tablespoon at a time and add the vanilla as well as the glucose, mixing each time. Continue adding sugar until a nice thick cream is formed.
For coloured icing, add colour to your sugar frosting with special food colours which you can find in supermarkets. A drop or two is enough to colour your sugar frosting.
As raw eggs carry a small risk of salmonella, you can use pasteurized eggs, sold either fresh or in powder. However, since this is very difficult to find in Greece and do not want to take any risks, I have stopped making the royal icing with eggs.
Instead, I put the amount of sugar I need in a bowl and add some lemon juice and rose water or blossom water, until it reaches the consistency I like.
Makes: about 1/4+ cup icing
- 1/3 cup icing sugar
- 1 – 2 tablespoons blossom or rose water
- 1 tbsp lemon juice
- A few drops of colour (if you want to colour it)
- Sift the icing sugar and put it in a bowl, add lemon juice (and colour). Mix and add enough blossom water to make a thick paste. Add more sugar if needed.
- Spread on top of a cake or put it in a piping bag (or a sandwich bag and make a very small hole with a toothpick) and pipe out the design you like.