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Royal icing

  • Preparation Time15 mins
  • Serves4
  • DifficultyEasy
90g pasteurized egg whites
600g, plus 1 tbsp sifted icing sugar
1/2 tsp lemon juice
1) In the bowl of an electric mixer fitted with a paddle attachment, beat the egg whites on medium speed until soft peaks form.

2) Gradually add the confectioners' sugar, 100g at a time, on medium-low speed. Add the lemon juice and beat on medium-high speed until stiff peaks form and the icing is no longer shiny, 6 to 8 minutes.

3) Use immediately or place the icing into an airtight container. You can keep royal icing in the refrigerator for up to 5 days.

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