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   Wednesday, November 25, 2015 

Vote for your Country in the Battle of the Islands! Royal Icing



Preparation Time: 5 minutes
Serves: 10" cake


  • 1 1⁄2 Pounds icing sugar
  • 2 egg whites
  • 1⁄4 Cup lime/lemon juice


  1. Sift the icing sugar twice. Put half of the sugar into a large bowl.

  2. Whisk egg whites very lightly and add a little at a time with the juice to the sugar, beating with a wooden spoon.

  3. Keep adding egg white and juice gradually and mix in the remaining sugar. Mix until the icing is white and shiny and the spoon stands in without falling.

  4. At this stage the icing should spread easily. Add a small amount of lime/lemon juice or water if too stiff.

  5. Use a palette knife to spread the icing over the cake. Dip the blade of the knife in hot water and then make a good sweep over the icing to keep it smooth.

Egg whites should be at room temperature.
Mixing bowl and whisk should be free from grease.


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