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
- 375g icing sugar
- Egg whites from 2 large or 3 medium eggs
- Glycerine, colourings and flavourings such as lemon juice and
- Sift the icing sugar through a fine sieve into a mixing
- 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