ROYAL ICING
Makes 75g (2 ½ oz.)
Ingredients |
5ml (1 level tsp) egg albumen |
15 ml (3tsp) water |
65-70g (2 ¼ oz.) icing (confectioner’s) sugar |
- Put the egg albumen into a bowl.
- Add the water and stir until dissolved.
- Beat in the icing sugar a little at a time until the icing is firm, glossy and forms peaks if a spoon is pulled out.
- To stop the icing forming a crust, place a damp cloth over the top of the bowl until you are ready to use it or transfer to an airtight container and refrigerate.
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