A royal icing is a white frosting made of lightly beaten egg whites, powdered sugar and sometimes lemon or lime juice, or glucose syrup to keep it from crystallizing.
This icing is used for decorating cakes, gingerbread houses, cookies, and many other sweet preparations. The type of icing varies depending on the amount of icing sugar used.
|Level of difficulty : easy|
|Prep time : 5 min|
|Rest time : –|
|Cook time : –|
|Total time : 5 min|
|Yield : 70 cookies|
|icing sugar (amount depending on the type of icing):|
– 3 tbsp (liquid icing: light, watery decorations),
– 0.7 cup (semi-compact icing: writing and decoration without clear delimitation),
– 1 cup (compact icing: writing and detailed icing, delimited contours, decorations and small objects in 3 dimensions),
– more than 1 cup (very compact icing: compact decorations, thick 3-dimensional objects)
|1 tsp lemon juice|
|1 egg white (regular size)|
|food coloring (optional)|
- Weigh the egg white.
- Add the lemon juice and froth the mixture for a few seconds with an electric whisk.
- Add the icing sugar, the amount of sugar varying according to the desired more or less compact consistency.
- Whisk for a few seconds.
- Color if necessary.
- Cover with plastic film.
- Keep refrigerated.
- Put in a piping bag.
- Let desserts cool completely before decorating them.