Method
- Place the egg whites in the Kenwood Bowl. With the K Beater running at minimum speed, gradually add the icing sugar, a little at a time.
- Continue adding the icing sugar until the mixture is stiff and stands in soft peaks, suitable for coating a cake. If required for piping add a little more icing sugar as the icing should be slightly stiffer.
- Add the glycerine to keep the icing from becoming hard. If it is required to cover a tiered cake a hard surface is needed to support the tiers so omit the glycerine.
- Transfer to an airtight container, to prevent the icing drying out, until it is required. Leave to stand for a few hours to allow any air bubbles to rise to the surface.
Quantities guide for royal icing
15cm (6 inch) round or 12cm (5 inch) square cake - 450g (1lb) royal icing.
18cm (7 inch) round or 15cm (6 inch) square cake - 550g (1½lb) royal icing
20cm (8 inch) round or 18cm (7 inch) square cake - 700g (1½lb) royal icing
25cm (10 inch) round or 23cm (9 inch) square cake - 1kg (2½lb) royal icing
30cm (12 inch) round or 28cm (11 inch) square cake - 1.4kg (3lb) royal icing
For Peaked ‘Snow’ Icing
Make sure the icing is stiff enough to pull into well formed peaks with the back of a spoon. Spread the icing all over the cake and then create the peaks with a spoon. Leave for 24 hours to dry.
To Flat Ice a Cake
- Apply on top of almond paste. Spoon almost half the icing on top of the cake and spread it evenly with a palette knife, using a paddling motion to help remove any air bubbles.
- Draw an icing ruler at an angle of about 30° across the top of the cake applying light, even pressure. Remove any surplus icing. If possible leave to dry for 24 hours.
- To ice the sides, place the cake on an icing table. Spread the icing on the sides and smooth roughly with a small palette knife. Hold a cake scraper or palette knife at an angle of 45° and draw it towards you around the cake to smooth the surface.
- For a square cake apply each side separately. Neaten the edges with a palette knife and leave to dry for 24 hours.
- For a really smooth finish apply a second thinner coat. Use fine sand paper to rub and smooth down any imperfections before re-coating. Brush off any loose icing with a clean pastry brush.
