Mary Berry Royal Icing For Christmas Cake​ Recipe

This easy Mary Berry Royal Icing is made with just a few simple ingredients: sifted icing sugar, free-range egg whites, fresh lemon juice, and a touch of liquid glycerine. The result is a brilliant white icing that can be smoothed to a perfect finish or swirled into snowy peaks. It’s the ultimate traditional topping for your Christmas cake, providing a beautiful and delicious finish.

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Mary Berry Royal Icing For Christmas Cake Ingredients

• 675g (1½lb) icing sugar, sifted
• 3 free-range egg whites
• 3 tsp lemon juice
• 1½ tsp liquid glycerine

How To Make Mary Berry Royal Icing

1. Start the icing: In a large, clean mixing bowl, place the sifted icing sugar and the egg whites.
2. Beat until thick and smooth: Using a handheld electric mixer or a stand mixer fitted with a whisk attachment, beat the mixture on a high speed until it becomes thick, glossy, and holds its shape. This should take about 3-5 minutes.
3. Add the final ingredients: Once the icing has reached a thick consistency, beat in the lemon juice and the glycerine. Continue to beat for another minute until everything is well combined and the icing is smooth.
4. Cover your cake: Use a palette knife to spread the icing over the top and sides of your Christmas cake. For a smooth, snow-like finish, thin the icing with a little extra egg white if needed. For a textured, peaky finish, create swirls and peaks with the back of your palette knife.
5. Let it set: The icing will set to a hard, firm finish over the course of several hours. Leave the cake in a cool, dry place until the icing is completely solid.

Recipe Tips

• Sift Your Icing Sugar: Sifting the icing sugar is a crucial step. It removes any lumps, ensuring your royal icing is perfectly smooth and free from grainy bits.
• Use Very Clean Equipment: Any trace of grease or oil on your bowl or beaters will prevent the egg whites from whipping up properly. Be sure to wash all your equipment thoroughly before you begin.
• The Role of Glycerine: Glycerine is a key ingredient in Mary Berry’s recipe. It helps to keep the icing from becoming rock-hard and brittle, giving it a slightly softer texture that is easier to cut through when you slice the cake.
• Don’t Rush the Drying: Let the royal icing dry naturally in a cool, dry room. If the icing is rushed by being put into a warm place, it can form a “skin” on the outside while the inside remains soft, which can lead to it cracking.

What To Serve Royal Icing

Royal icing is the traditional finish for a rich fruit Christmas cake, usually over a layer of marzipan. A slice of the cake with its crisp, sweet icing is delicious on its own. It’s often served with a cup of hot tea or coffee, and can also be enjoyed with a glass of sherry or brandy.

How To Store Royal Icing Leftovers

• Refrigerate: Leftover royal icing can be stored in an airtight container with a piece of plastic wrap pressed directly against the surface to prevent a skin from forming. It will keep in the refrigerator for up to 3 days.
• Freeze: It is not recommended to freeze royal icing made with fresh egg whites, as the texture can change upon thawing.

Mary Berry Royal Icing Nutrition Facts

• Calories: 75 kcal
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 2mg
• Total Carbohydrate: 18g
• Dietary Fiber: 0g
• Sugars: 18g
• Protein: 1g

Frequently Asked Questions

• Can I make this icing with meringue powder instead of fresh egg whites? Yes, you can substitute meringue powder for the fresh egg whites. Follow the instructions on the meringue powder package for the correct ratio of powder to water, then proceed with the recipe as written, adding the sifted icing sugar, lemon juice, and glycerine.
• Why did my icing turn out lumpy? The most common reason for lumpy icing is not sifting the icing sugar beforehand. If you didn’t sift it, the sugar will clump together and you will not be able to achieve a smooth texture.
• Can I use this icing for other things besides a Christmas cake? Yes! While it is a classic for Christmas cake, royal icing is also perfect for decorating gingerbread houses, cookies, and other festive biscuits. Its ability to set to a hard finish makes it ideal for decorative work.

Try More Recipes:

• Mary Berry Mini Christmas Cakes​ Recipe
• Mary Berry Traditional Christmas Cake Recipe​