Royal icing is a smooth, bright white icing that dries to a firm finish, making it perfect for decorating biscuits, cakes, and traditional celebration bakes. This classic version produces a silky texture that pipes cleanly and sets with a gentle sheen. It is a straightforward recipe, ideal for beginners, yet reliable enough for confident bakers. From start to finish, it takes around 15 minutes, plus setting time.
Ingredients
For the royal icing
- 2 large egg whites, at room temperature
- 450g icing sugar, sifted
- 1 teaspoon fresh lemon juice
- Cold water, only if needed
How to Make Delias Smith Royal Icing Recipe
- Prepare your equipment: Make sure your bowl and beaters are completely clean and grease free. Any trace of fat will stop the icing from whipping properly.
- Mix the icing: Place the egg whites into a large bowl. Add the sifted icing sugar a spoonful at a time, mixing on a low speed so the sugar blends smoothly.
- Beat until glossy: Add the lemon juice and continue beating for several minutes until the icing is thick, smooth, and holds soft peaks. It should look bright white and slightly glossy.
- Adjust the consistency: For piping, the icing should hold its shape. For flooding, add a few drops of cold water until it gently levels out when spooned.
- Use or store: Use straight away, or cover the surface with a damp cloth and seal the bowl to prevent the icing from drying out.
Tips
Why is my royal icing too runny?
This usually means too much liquid was added. Beat in extra sifted icing sugar a little at a time until the icing thickens again.
How do I get sharp piping details?
Use a stiff consistency icing and a fine nozzle. Let the icing rest for a minute after mixing to remove air bubbles.
Why does my icing look dull?
Dull icing can come from overmixing or low quality sugar. Always sift the sugar and beat just until glossy.
How long does royal icing take to set?
Thin icing sets within an hour, while thicker decorations may take several hours or overnight to fully harden.
Serving Suggestions
- Pipe onto Christmas cakes or wedding cakes
- Decorate gingerbread or sugar biscuits
- Use as a base for edible flowers and pearls
Storage
Room temperature
Royal icing can sit at room temperature for several hours if covered tightly with a damp cloth and an airtight lid.
Refrigerator
Store in an airtight container in the fridge for up to 3 days. Bring back to room temperature and rebeat gently before use.
Freezing
Freezing is not recommended, as the texture can split when thawed.
Nutrition
- Calories: 55 kcal
- Carbohydrates: 14 g
- Protein: 1 g
- Fat: 0 g
- Saturated Fat: 0 g
- Sodium: 5 mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I bake this as a loaf instead?
Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.
What size tray bake tin works best?
A tin around 23 x 30cm gives the ideal depth and even baking.
Can I use wholemeal flour?
You can replace half the flour with wholemeal, but the cake will be slightly denser.
Is this cake suitable for children?
Yes, it is mildly spiced and naturally sweet, making it ideal for all ages.
Delias Smith Royal Icing Recipe
Course: DessertCuisine: BritishDifficulty: Easy2
cups15
minutes55
kcal30
minutesA classic Delia Smith style royal icing that dries smooth and firm, perfect for piping, flooding, and decorating cakes and biscuits.
Ingredients
2 large egg whites
450g icing sugar, sifted
1 tsp lemon juice
Cold water, as needed
Directions
- Place the egg whites into a large clean bowl.
- Gradually add the sifted icing sugar while mixing on low speed.
- Add the lemon juice and beat until thick, smooth, and glossy.
- Adjust consistency with a few drops of cold water if needed.
Notes
- Cover the bowl with a damp cloth to prevent drying.
- Use immediately or store airtight.
