Royal icing is a type of dessert icing which dries to a hard, glossy finish. It will be solid white when dry, unless it is coloured. This simple icing can be used for cakes, cookies, cupcakes, and a range of other baked goods, and in addition to being spread onto desserts, it can also be piped into fanciful shapes. Royal icing is extremely easy to make at home, and it is useful to know how to make this icing, because it is fast and extremely versatile.
Last procedure of Christmas Cake is the Royal Frosting which will preserve the cake for many days.
Royal Frosting (Icing)
- 2 egg whites lightly beaten
- 2 – 2 1/2 cups of sieved icing sugar
- 1 tablespoon of lemon juice
- 2 vanilla ampules or 1 tsp vanilla essence
- 1 tablespoon glucose (optional) (I do not use it)
Sieve the sugar.
Beat the egg whites with the lemon juice until frothy.
Add sugar a tablespoon at a time and add the vanilla as well as the glucose, mixing each time. Continue adding sugar until a nice thick cream is formed.
For Christmas Cake:
Add decorations before the frosting becomes hard.
For coloured icing, add colour to your sugar frosting with special food colours which you can find in supermarkets. A drop or two is enough to colour your sugar frosting.
Christmas Cake 2007
Christmas Cake 2008
Christmas Cake 2009