Royal Icing – Gail’s Nigella Lawson Version


Another of our cake friends Gail did some pictures and made a step by step when making some royal icing. Check out the results:

For 24 cupcakes (depends on how you use it because with a #15 tip you will only get about 16 cupcakes)

In a mix master bowl put 2 egg whites
and using your wire whisk attachment whip
on speed 10 until frothy.

Then add about 100 gms of icing sugar (not pure) and mix on speed 3 of mix master until blended

Then add the remaining icing sugar (400gms)
– I do it in large tablespoons at a time and
whip on speed 10 until soft peaks form (about 4 minutes) as I am putting in the remaining icing
sugar I add 1 teaspoon of lemon juice and 1 teaspoon of glycerine.

I then take some out for piping.
I then keep whipping and add colour to make it a stiff peak.

And here is a close up of it’s texture -
it crusts lightly on the outside and is soft
and yummy on the inside!

And the result is this!!
I don’t get airbubbles in it and I had no problems using it – but I think the whipping on high speed is what makes it soft and yummy

Pictures courtesy of Gail

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categories Tutorials | Nicole | September 27, 2008

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4 Responses to “Royal Icing – Gail’s Nigella Lawson Version”

  1. rossjjr says:
    February 27, 2009 at 11:39 pm

    Once the cupcakes are iced, do they require refrigeration?? Many thanks.

    Nicole Reply:
    February 28th, 2009 at 12:10 am

    No, often the moisture from the fridge can make the icing sticky and royal icing sets to some extent. An airtight container is better. You might have to invest in a cupcake courier! ;D

    rossjjr Reply:
    February 28th, 2009 at 12:17 am

    Hi Nicole – thank you! I have invested in a Snapware
    cupcake carrier (from Robins Kitchen). My plan is to
    keep the iced cakes in that. It’s not air tight though
    but does have a good seal?

    Nicole Reply:
    February 28th, 2009 at 12:31 am

    @rossjjr, Yes that should be fine. I’d be more worried about the cupcakes drying out then the royal icing going bad, the former is much likely to happen quicker and sooner than the later. I’ve never heard of Robins Kitchen is there a link to a website or are they just a QLD store?

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