Glycerin For Cake Icing Recipes

MARY BERRY'S ROYAL ICING

Mary Berry's royal icing image

Everyone's favourite baker Mary Berry gives you the lowdown on making the perfect royal icing.

Provided by Mary Berry

Yield Makes enough for 1 20cm cake

Number Of Ingredients 5

Ingredients

675g/1½lb icing sugar
3 free-range egg whites
3 tsp lemon juice
1½ tsp glycerine
extra egg white to thin icing if required

Steps:

Sieve the icing sugar.
Whisk the egg whites in a large bowl until they become frothy.
Add the icing sugar to the egg whites, a spoonful at a time, and fold in.
Add the lemon juice and glycerine and stir.
Beat the icing until it is very stiff and white and stands up in peaks.
Spread over the top and sides of the cake and rough up the icing with a spatula so that it forms peaks. (If you want a smooth icing you may need to thin the icing down a little with more egg white and use to ice the sides and top of the cake using a palette knife.)
Transfer to a cake tin and seal up until ready for use.

ROYAL ICING

Royal Icing image

This is our go-to recipe for royal icing. We use it for decorating cookies and cakes. To make it especially glossy, mix in a three drops of glycerin (available at drugstores).

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 3

Ingredients

2 large egg whites, or more to thin icing
4 cups sifted confectioners' sugar, or more to thicken icing
2-4 teaspoons fresh lemon juice

Steps:

Beat the whites until stiff but not dry. Add sugar, lemon juice and glycerin (if using); beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.

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