Royal Icing Recipe

5 ml/1 tsp lemon juice
2 egg whites
450 g/1 lb icing (confectioners') sugar, sifted

5 ml/1 tsp glycerine (optional)

Method:

Mix together the lemon juice and egg whites and gradually beat in the icing sugar until the icing (frosting) is smooth and white and will coat the back of a spoon. A few drops of glycerine will prevent the icing from becoming too brittle. Cover with a damp cloth and leave to stand for 20 minutes to allow any air bubbles to rise to the surface.

Icing of this consistency can be poured on to the cake and smoothed with a knife dipped in hot water. For piping, mix in extra icing sugar so that the icing is stiff enough to stand in peaks.