Find your recipes and restaurants here

Royal icing

Recipe from: 5/1/1997 12:00:00 AM
Ingredients 5
Servings 0


  • 3
    egg whites
  • 450
    icing sugar, sifted (depending on size of egg whites)
  • 5
    rose water
  • 5
    tartaric acid
  • a few drops of blue colouring (for a pure white finish)


1. Beat the egg whites well and add the sifted icing sugar a spoonful at a time, beating well after each addition. (The final texture will depend on this process being correctly carried out.) It is best to beat the mixture with a wooden spoon so that no air is incorporated. If you're using an electric mixer, work on a slow speed. 2. The texture is correct if the icing forms a peak when a knife is drawn through the mixture. Add the flavouring and tartaric acid. Carefully add colouring, if desired (a few drops of blue colouring will whiten the icing). 3. Cover the icing with a damp cloth or cling film. Before using the icing, remove air bubbles with a knife.

Read more on: eggs

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.