/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Royal icing

Prepare
less than 30 mins
Cook
no cooking required
Serve
Makes enough to cover a 20cm/8in cake

The classic icing for decorating wedding or Christmas fruit cakes.

By Dan Lepard

Shopping list

Ingredients

How-to videos

Method

  1. Using an electric mixer beat the egg whites in a bowl until they start to foam, then add 450g/1lb icing sugar and beat on a high speed until the mixture starts to look thick and glossy.

  2. Stir in the remaining 100g/3½oz icing sugar and the glycerine until well combined then beat again until the mixture forms soft peaks when the whisk is removed. (For a thicker icing, add more icing sugar.)

  3. The icing will keep well for 1-2 days if the bowl is scraped down inside the bowl and covered with a damp tea-towel. Store in a cool part of the kitchen.