Three-ingredient royal icing for cakes and cookies
Whip egg white with lemon juice and powdered sugar for a white icing that holds its shape on cakes and cookies. Makes 1 bowl.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Servings
- 1 bowl
- Difficulty
- Easy
This icing for cakes is made with just egg white, lemon juice, and powdered sugar. Beat the egg white until foamy, then add half the sugar and the lemon juice, which makes the icing beautifully white. Gradually work in the remaining sugar with a fork or a mixer on low speed. Spread the icing over a slightly cooled cake while it is still warm; the icing will stay in place and hold its shape. It is especially good for Christmas baking, and you can tint it with food coloring.
Ingredients
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Instructions
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Beat the egg white in a deep bowl until foamy. Mix in half the powdered sugar and pour in the lemon juice, which makes the icing beautifully white.
Gradually add the remaining sugar, stirring constantly, and mix the icing with a fork or a mixer on low speed. Tint with food coloring if desired.
Spread the icing over a slightly cooled cake while it is still warm. The icing will stay in place and hold its shape.
Tip: The icing should flow slowly off a spoon in a thick ribbon. If it is too thin, add more powdered sugar; if it is too thick, add a drop of lemon juice.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 337 kcal
- Protein
- 1.4 g
- Carbohydrates
- 85 g
- of which sugars
- 83 g
- Fat
- 0.0 g
- of which saturates
- 0.0 g
- Fiber
- 0.0 g
- Salt
- 0.1 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Snehová poleva na torty a koláče z 3 surovín
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