Monday 25 March 2013

Posted by Judie on Monday 25 March 2013
Icing which dries hard; great to decorate and pipe thinly. I recommend using gel food colouring, but if you use liquid colouring make sure to reduce the lemon juice a little bit. 

Makes about 1 1/2 cups
  • 1 medium egg white 
  • 2 teaspoons fresh lemon juice 
  • 1 1/2 cups icing sugar, sifted 
  • gel food colouring as needed

In the bowl of your electric mixer (or with a hand mixer), beat the egg white with the lemon juice until combined. Add the sifted powdered sugar and beat on low speed until combined and smooth. Finally add the food colouring and mix well. The right consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface and does not disappear. 

The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use. 

Adapted from Original Recipe
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