Royal icing has a hard, glossy surface perfect for cake decoration.This traditional recipe from Tala uses raw egg white, if you prefer use a premixed royal icing sugar which contains dried egg white.

Shopping List

• 375g icing sugar
• Egg whites from 2 large or 3 medium eggs
• Glycerine, colourings and flavourings such as lemon juice and rosewater

Method

• Sift the icing sugar through a fine sieve into a mixing bowl.
• Lightly beat the egg white in a separate bowl using a wooden spoon or spatula.
• Gradually beat in the icing sugar with the wooden spoon until the icing is light and pliable.
• For coating the cake the icing should be easy to spread but not run of its own accord. For piping the icing must be stiff enough to form peaks and remain upright. If the consistency is too thin add more icing sugar; if it is too stiff add a little more egg white. For softer icing add a teaspoon of glycerine.
• Ingredients to flavour or colour the icing are added last. Liquid colourings should be added carefully, drop by drop, on the end of a skewer. Mix thoroughly to see the effect of the colouring before adding more. Repeat the process until you create the desired shade.
• When the icing has the right texture, scrape the sides of the bowl clean and cover with a damp cloth to prevent crusting. Beat the icing once again before use.

Tala is one of Britain's oldest and best loved kitchenware brands having been Masters of Baking and Icing since 1899. For more recipe ideas visit www.talacooking.com