When it comes to cake decorations, royal icing is a real art: made with a few simple ingredients, such as egg whites and icing sugar, royal icing transforms in the hands of expert pastry chefs into a true jewel for the eyes and the palate.
INGREDIENTS
- 50 g egg white
- 275 g icing sugar
- Juice of 1/4 lemon
PREPARATION
- In a large, well-cleaned bowl, pour in the egg whites (or pasteurised egg whites) and the lemon juice: the lemon juice helps make the icing whiter and glossier.
- Add the icing sugar a little at a time, stirring vigorously with a whisk to incorporate it well. The amount of sugar determines the final consistency.
- Keep stirring for a few minutes until you obtain a smooth, glossy, frothy-looking mixture.
- The consistency can be adjusted by adding more sugar to make it thicker (if you want to use it for decorating) or a little lemon juice to soften it (if you need to use it for glazing).
- To colour it, take a portion of the icing and add the food colouring of your choice.
The royal icing can be used as soon as it is made to decorate cakes and biscuits: you can use a piping bag or baking paper cones to achieve a professional result. If you don't need to use it straight away, you can keep the royal icing in the fridge for a few days, covering it with cling film pressed onto the surface.
The royal icing is an ancient confectionery art that continues to amaze and delight with its versatility and beauty. Whether it's decorating a wedding cake with elegant sugar embroidery or creating hand-decorated biscuits with floral motifs, the royal icing offers endless creative possibilities!
Whether you're a professional pastry chef or simply a baking lover, learning to work with royal icing will open up a world of possibilities to make your desserts not only taste better but also look beautiful. Now it's your turn: start making your delicious sweets and share your fantastic creations with us!
