Collage Christmas Cake 2009 2

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)


  1. Sieve the sugar.
  2. Beat the egg whites with the lemon juice until frothy.  
  3. 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 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.

Relevant Posts:

Christmas Cake 2007
Christmas Cake 2008
Christmas Cake 2009

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4 Comments on Royal Frosting (Icing)

  1. George says:

    Every year, your Christmas Cake is even better than the last one you had made. The appearance is very nice and the royal icing is thick and has covered the whole cake very well. Well done!

  2. […] 2 -3 days later, finish with Royal frosting (see recipe). […]

  3. Almond Paste says:

    […] all over the cake with a knife and let it dry for two – three days and when it dries, spread the Royal Frosting on […]

  4. […] Prepare the almond paste which spread over the jam.   This should stay for two days to dry before adding the Royal Icing. […]

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