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Royal Icing ( Traditionally used to cover rich fruit cake or for decorations)


By niya's world (Visit website)





Royal Icing
( Traditionally used to cover rich fruit cake or for decorations)

Time Required: 15 minutes



Lemon juice helps to strengthen the albumen in egg white and helps to whiten the royal icing.

Bowls and spoons used for making royal icing should be dry, clean and grease-free. Otherwise the icing won?t stand up in peaks or shine. Remove chalaza ( cord ) in egg white before making royal icing.

For the royal icing:

1 egg white
200 g to 225 g icing sugar
Juice of 1/2 a lime

To prepare royal icing:

Strain egg white through a strainer or muslin cloth. Mix the egg white, half of the icing sugar and half of lime juice, stirring with a wooden spoon, till it resembles unwhipped cream. Gradually add the remaining icing sugar stirring well after each addition, until the mixture stands up in stiff peak.

Correctly mixed royal icing will be snow white and shiny. It not beaten well, the icing will harden on the cake, making it difficult to cut the cake.

Too much icing sugar in royal icing will break off the peak bluntly. Add a little egg white and stir to rectify it. If the icing curls backwards, add some more icing sugar. When not in use, cover with a clean, damp cloth. Add one teaspoon glycerine to 450 g of royal icing for making the icing soft.



Royal icing is very versatile and is used for coating cakes, piping borders, run - outs, tube embroidery, line work, filigree work, extension work, piping, flowers etc..It sets firmly, is economical , keeps for days together and takes color easily.

Place cake in the centre of the cake board which is about five cm larger than the cake.



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