Royal Icing
This recipe produces a white, hard icing that is perfect for decorating cookies.
| Ingredients | |
| 4 | egg whites |
| 750g–1kg | icing sugar, sifted |
| 2.5ml | lemon juice |
Method
- Place the sifted icing sugar into a dry, clean mixing bowl and add all of the egg white mixture through a sieve (to get rid of the bits in the egg white).
- Mix on low speed (use paddle attachment) for 3-4 minutes. Check the mixture at this stage. If the icing looks too soft to pipe with, add more icing sugar.
- Mix for another 2 minutes on low speed until the icing reaches stiff peak consistency.
- Place the mixture in a container, cover with a damp cloth and an airtight lid or cling film.
- Keep in the refrigerator (for up to two weeks), but bring up to room temperature before use.
- Place mixture in a piping bag and use to decorate/write on the vanilla sugar biscuits.
Chef’s TIP: You can also use royal icing to glue plastic icing flowers or decorative items to the cookies. Royal icing also works well if you want to stencil patterns onto cookies.
