Bit late to the party with this one considering it’s March, but I thought I’d write this Christmas cake royal icing recipe up as it was my most successful icing of a Christmas cake to date, and I’ll thank myself for doing so later on this year!
This royal icing is so simple to make, but looks super-professional once on your Christmas cake (or other celebration cake for that matter!).
You can also pipe with it, and it holds any festive decorations in place a treat (see photo).
To make Christmas cake royal icing you will need
- 675g icing sugar
- 3 free-range egg whites
- 3 tsp lemon juice
- extra egg white to thin icing if required
- Sieve the icing sugar well into a bowl.
- Whisk the egg whites in another large bowl until they become really nice and frothy.
- Add the icing sugar to the egg whites, a spoonful at a time, and fold in.
- Add the lemon juice 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 use a spatula to ‘rough it up’ so that it forms peaks. Alternatively If you want a smooth icing you may thin the icing down a tad with more egg white, and then ice the sides and top of the cake using a palette knife.
Transfer to a cake tin or stand and seal up until ready for use, OR do what we did and decorate with vintage Christmas cake toppers after a 8 hours once the icing has started to harden!
If you’re looking for a vintage-inspired Christmas cake recipe too, you can follow my Nan’s classic one (highlighted)- just make sure you make in October and feed with booze for a couple of months prior to your Christmas cake royal icing fest!
See some more baking recipes here