Royal Icing
Description
Royal icing is a great classic of decorative pastry-making. It is a smooth, air-hardening white icing made from egg whites and icing sugar, sometimes enriched with a little cornflour and lemon juice for extra hold. It is traditionally used to decorate Christmas biscuits, gingerbread houses, shortbread biscuits and wedding cakes. It keeps very well and can be coloured and applied with a piping bag or toothpick, depending on the finesse of the desired decoration.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. In a clean bowl, mix the unbeaten egg white, sifted icing sugar, cornflour and a little lemon juice.
2. Work the mixture with a spatula or hand whisk until smooth, even and slightly glossy.
3. Adjust consistency if necessary:
- firmer for the outline or letters,
- more fluid to fill surfaces (add a few drops of water or lemon juice).
4. Use immediately with a fine piping bag or keep in a cool place covered with cling film to prevent drying.
THERMOMIX® METHOD.
