Royal Icing from The Times Cookery Book by Katie Stewart
Sift icing sugar through a fine sieve on to a large square of greaseproof paper. Break the egg whites into a mixing basin and beat lightly until just frothy. Use eggs that are at room temperature a...
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Cooking tools:
- Fine-mesh sieve
- Parchment paper
- Mixing bowl
- Wooden spoon
Ingredients
- 2 teaspoons glycerine or clear honey
- 1 teaspoon lemon juice
- whites of 4 large eggs
- 2 lb (900 g) icing sugar
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