Liturgical Year : Recipes : Royal Icing

Catholic Recipe: Royal Icing

6 cups icing (confectioners) sugar, sifted
3 egg whites
few drops of lemon juice
1 tsp glycerine can be added (if available) to prevent the icing hardening too much, but this is not essential.

If you like lemon icing, use this recipe to top your Christmas Cake.

1. Put egg whites into a bowl and beat lightly with an electric mixer or a wooden spoon.

2. Add the sifted sugar gradually, beating it in well.

3. Add sufficient sugar to make a mixture that will hold its shape when spread.

4. Beat in the lemon juice and glycerine if used.

5. Cover with a damp cloth and allow to stand for one hour.

6. Cover the top and sides of the cake as required.

Recipe Source: Feasting for Festivals by Jan Wilson, Lion Publishing Corporation, Batavia, Illinois, 1990

Most Important Stories of the Last 30 Days