Hamdi Saidani This Mary Berry Royal Icing is a smooth and hard-setting recipe, which calls for fresh egg whites and sifted icing sugar. It’s the traditional choice for Christmas cakes and gingerbread houses, ready in about 10 minutes.
Jump to RecipeMary Berry Royal Icing Ingredients
- 3 large egg whites
- 600g (1lb 5oz) icing sugar (confectioners’ sugar), sifted
- 1 ½ tsp glycerine (keeps the icing from being rock hard)
- 1 tsp fresh lemon juice
How To Make Mary Berry Royal Icing
- Whisk the whites: Place the egg whites in a large, spotlessly clean mixing bowl. Using an electric hand whisk or stand mixer, whisk them lightly until they become frothy and bubbly, but not stiff.
- Add sugar gradually: Add a spoonful of the sifted icing sugar to the egg whites. Whisk well. Continue adding the sugar, spoonful by spoonful, whisking constantly between each addition.
- Check consistency: Once you have added about three-quarters of the sugar, the mixture should be turning white and glossy.
- Add additives: Stir in the lemon juice and the glycerine. The lemon juice helps whiten the icing, and the glycerine prevents it from setting into a tooth-breaking hardness (it keeps the inside slightly soft).
- Finish mixing: Add the remaining sugar and whisk on high speed for about 5 minutes (if using a stand mixer) or slightly longer by hand. The icing should reach “stiff peaks”—when you lift the whisk, the peak should stand up straight without bending over.
- Use or store: Use immediately to cover a cake or pipe. If not using straight away, cover the bowl with a damp cloth or cling film touching the surface to prevent a crust from forming.
Recipe Tips
- Glycerine: If you are icing a cake that you want to cut easily (like a Christmas cake), glycerine is essential. If you are building a gingerbread house and need structural glue, omit the glycerine for a rock-hard set.
- Sifting: Sifting the icing sugar is non-negotiable. Royal icing is often piped through tiny nozzles, and even a small lump of sugar will block the tube and ruin your flow.
- Cleaning bowls: Any trace of grease (fat/butter) in the bowl or on the whisk will prevent the egg whites from whipping properly. Wipe your equipment with lemon juice or vinegar before starting.
- Adjusting texture:
- Soft Peak (for flooding): Add a few drops of water until it flows like honey.
- Stiff Peak (for piping): Add more icing sugar until it holds sharp points.
What To Serve With Mary Berry Royal Icing
This is a decorative medium rather than a standalone food.
- Christmas Cake: To create a “snowy” scene.
- Gingerbread Men: For piping faces and buttons.
- Simnel Cake: For adhering marzipan balls.
- Sugar Cookies: For detailed flooding decoration.
How To Store Mary Berry Royal Icing
- Refrigerate: Store in an airtight container with cling film pressed onto the surface. It will keep in the fridge for up to 3 days. You will need to re-whip it before using as it may separate slightly.
- Freeze: Royal icing can be frozen for up to 1 month. Thaw in the fridge and beat well.
Mary Berry Royal Icing Nutrition Facts
- Calories: 60kcal
- Protein: 0.5g
- Carbohydrates: 15g
- Fat: 0g
- Saturates: 0g
- Sugar: 15g
- Salt: 0g
Nutrition information is estimated per tablespoon.
FAQs
Can I use meringue powder?
Yes, if you are concerned about raw eggs (for pregnant women or elderly guests), substitute the egg whites with meringue powder mixed with water according to the packet instructions.
Why is my icing runny?
If you didn’t add enough sugar or whisked it for too short a time, it won’t hold its shape. Keep whisking; it gets stiffer the longer you beat it.
How long does it take to dry?
Royal icing takes several hours to dry completely hard. Leave your decorated cake in a cool, dry place overnight before wrapping it.
Try More Recipes:
- Mary Berry Chocolate Butter Icing Recipe
- Mary Berry Buttercream Icing For Cupcakes Recipe
- Mary Berry Chocolate Cake With White Chocolate Icing Recipe
Mary Berry Royal Icing Recipe
Course: DessertCuisine: BritishDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking timeminutes
Calories
60
kcalThe traditional hard-setting white icing used for Christmas cakes, made with egg whites for structure and glycerine for a softer bite.
Ingredients
3 egg whites
600g icing sugar
1.5 tsp glycerine
1 tsp lemon juice
Directions
- Whisk egg whites until frothy.
- Gradually beat in sifted icing sugar.
- Whisk on high speed until stiff peaks form.
- Cover with damp cloth immediately.
- Spread or pipe onto cake and allow to dry.
Notes
- Keeping the bowl covered with a damp cloth when not in use is vital, as Royal Icing forms a crust within seconds of exposure to air, creating crunchy bits in your smooth piping.
- Adding the lemon juice helps whiten the icing significantly, counteracting the slight yellow tint that some icing sugars can have.
- Keeping the bowl covered with a damp cloth when not in use is vital, as Royal Icing forms a crust within seconds of exposure to air, creating crunchy bits in your smooth piping.
Adding the lemon juice helps whiten the icing significantly, counteracting the slight yellow tint that some icing sugars can have.
For “snow peaks” on a Christmas cake, apply the icing generously with a palette knife and then lift the knife up sharply all over the surface to create spikes.