Royal Icing With Honey

Western.Chefs's picture

Sep. 14, 2011


Icing sugar 2 Pound (900 Gram)
Egg whites 4
Eggs 4 Large (Use Egg Whites)
Lemon juice 1 Teaspoon
Clear honey 2 Teaspoon
Glycerine/Clear honey 2 Teaspoon



1) Use eggs that are at room temperature and not straight from the refrigerator.

2) Into a mixing basin, break the egg whites and beat lightly until just frothy.

3) Through a fine sieve on to a large square of greaseproof paper, sift icing sugar.


4) Using a wooden spoon, gradually beat in about half the quantity of sifted sugar; taking care to beat in each addition well before adding the next.

5) Continue beating until the mixture becomes light and fluffy — it may take from 5-10 minutes.

6) Then add lemon juice, glycerin or honey and the remaining icing sugar, stirring in a little at a time.

7) Sufficient sugar has been added when the icing holds up in peaks on the spoon—the quantity will depend on the volume of the egg whites.

8) If you leave icing at any time during beating, cover it with a damp cloth.

9) Leave the icing for at least one hour before using.

10) Using an electric mixer crack the egg white into the bowl, and turn the mixer on to low speed to break up the whites.

11) Then add half the quantity of icing sugar gradually still on the lowest speed.

12) Increase to speed 2 or 3 and beat for 5-8 minutes until light and fluffy.

13) Remove the basin from the mixer and beat in the lemon juice, glycerin or honey and the remaining icing sugar by hand.

14) It's important not to over mix the icing, otherwise too many air bubbles will spoil the surface finish.

Allow the icing to stand, covered with a damp cloth for 1 1/2-2 hours before using.

15) To ice the cake With the tip of a knife, spread a little icing on the base of the cake and place on a silver board of a suitable size.

16) Place the cake, now stuck to the silver board, on an upturned plate—this makes an excellent turntable for easy icing.

17) Reserve a small amount of icing for the decoration, and spoon the remainder on top of the cake.

18) With a spatula or flat knife spread the icing over the top and round the sides of the cake, as evenly as possible.

19) Using a plastic icing scraper, even the sides off for a professional look

20) Holding the scraper at an angle and upright against the edge of the cake, run the scraper round the side of the cake in one easy sweep—don't press too hard, otherwise you may go through to the almond paste.

21) If the first attempt is not successful, spread the icing evenly and try again.

22) Flatten the top surface of the cake using a knife blade dipped in boiling water.

23) Warm the knife blade in a jug of boiling water, shake away any drips and, using the flat side, smooth out any rough surfaces.

24) Allow the base coat of icing to dry out before decoration.


25) Serve the cake with simple decoration, as this often looks much more effective than a very elaborate design.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 3902Calories from Fat 188

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 482 mg20.08%

Total Carbohydrates 915 g305%

Dietary Fiber %

Sugars 898 g

Protein 38 g76%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet