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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.
  • Details

  • Yield: Icing for one cake
  • Prep Time: 1 1/2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: England

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
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