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ROYAL ICING
3 egg whites
1 1/2 lb. (approx. 3/4 kilo) icing sugar, sifted.
1/2 tsp. glycerine
- With mixer at medium speed, beat egg whites until foamy
- With mixer at low speed, gradually beat in icing sugar.
- When all the icing sugar has been incorporated, add glycerine (which
makes icing less brittle).
- Continue beating at medium speed for about 7 min's., or until icing
is very smooth and white, and forms soft peaks.
- Cover with a clean damp tea towel or plastic wrap and leave to stand
for 1 hour.
- Before using, add 1 tablespoon hot water, and stir icing gently
with a wooden spoon to break up any bubbles that may have
formed while it
was being beaten.
Note:
- The above quantity will twice coat top and sides of a 7-8 inch (17.5-20
cm.) rich fruit cake.
- For 'rough' icing used to cover a Christmas cake, reduce quantity
of icing sugar by about 4oz (100 gm.), and beat until icing
forms peaks.
- When icing is being used for piping, make the same consistency
as above, but omit the glycerine.
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