Royal Icing for Cakes
A classic white icing made with egg whites and powdered sugar, perfect for decorating cakes with a smooth, elegant finish. This traditional royal icing dries to a firm, glossy surface.
Ingredients
- 4 whole Egg whites, large (Room temperature works best)
- 3 cups Powdered sugar, sifted (About 12 ounces; original called for 3/4 pound double-refined sugar)
- 1.5 tablespoons Lemon juice, fresh (From half a lemon)
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Instructions
- 1In a large bowl, beat the egg whites with an electric mixer on medium-high speed until very light and foamy, about 2-3 minutes.
- 2With the mixer running on low speed, gradually add the sifted powdered sugar, about 1/4 cup at a time, beating well after each addition. This should take about 5 minutes total.
- 3Add the lemon juice and continue beating on medium-high speed until the icing is very light, white, and holds stiff peaks, about 3-4 minutes.
- 4Place your cooled cake on a wire rack set over a baking sheet to catch drips. If desired, you can warm the cake slightly by placing it near (not directly in front of) a warm oven for 1-2 minutes to help the icing spread smoothly.
- 5Pour the icing over the top of the cake, allowing it to flow naturally down the sides. Using the back of a large spoon or an offset spatula, smooth the icing over the top and sides of the cake in long, even strokes.
- 6Allow the icing to dry completely at room temperature, which will take 2-4 hours depending on humidity. The icing will harden to a smooth, firm finish.
