Royal icing is the frosty topping used on Christmas cakes and traditional wedding cakes, and the mortar that holds gingerbread houses together. You can also use it to add a professional touch to homemade cookies (see this page). And it’s easy to make, too.
MAKES: about 2 ¼ cups
PREP TIME: 15 minutes
INGREDIENTS:
- 2 large egg whites
- ½ tsp freshly squeezed lemon juice
- Pinch of fine sea salt
- 1 tsp almond, vanilla or lemon extract (see sidebar)
- 3 ¾ cups icing sugar, sifted
INSTRUCTIONS:
- In a large bowl and using an electric mixer on medium-high speed, beat the egg whites, lemon juice and salt until foamy and white.
- Turn down the speed to medium-low and beat in the almond extract. Still on medium-low speed, gradually beat in the icing sugar, until it’s all incorporated and the mixture is smooth and glossy, about 7 minutes.
- Increase the speed to medium-high, then beat for 2 minutes.
CHANGE IT UP:
To use the royal icing for flooding cookies (see this page), beat in 1 to 2 tablespoonfuls of water in Step 3 to thin it slightly.
BAKING DAY SECRETS:
Vanilla and lemon extracts add a faint touch of colour to the icing so, if you want a pure white royal icing, use almond extract or omit the extract completely.
