Royal Icing

Royal icing, or royal icing, is a type of icing used especially to decorate cookies, sweets, and sometimes to assemble some preparations like gingerbread houses. It is made primarily from egg white whipped with powdered sugar, and sometimes lemon juice is added to give a bit of acidity and improve the texture.

Here is the basic recipe:

Ingredients

• 1 egg white
• About 250 g of powdered sugar
• A few drops of lemon juice (optional)

Preparation

1. Whip the egg white to stiff peaks in a bowl.
2. Gradually add the powdered sugar, continuing to whip until you obtain a homogeneous and glossy mixture.
3. If you decide to use the lemon juice, add a few drops and mix gently until it is completely incorporated into the icing.
4. The consistency of the royal icing can be adjusted by adding more powdered sugar to make it thicker or, if necessary, a few drops of water to make it more fluid.
5. The royal icing is ready to be used. For precision work, you can put it in a piping bag with a very fine tip.

It is important to remember that royal icing hardens quickly upon contact with air, so, if you are not using it immediately, cover it with plastic wrap in contact.

Trivia

Royal icing has a long history dating back at least to the 1600s in England, where it was used for the decoration of very elaborate cakes. Today it is much appreciated for its versatility and for the glossy and professional finish it gives to sweets.