Royal Icing

This recipe is from Delia's Complete Cookery Course.

I confess this has often been for me a last-minute affair late on Christmas Eve.

Very often there's the odd robin or Father Christmas handed down through generations to decorate with, but failing that, a sprig of holly in the centre of the cake will give a festive touch.

The Delia Online Cookery School: Watch how to layer and ice cakes in our video.

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Method

Place the egg whites in a bowl, then stir in the icing sugar, a spoonful at a time, until the icing falls thickly from the spoon.

At this stage, stop adding any more sugar and whisk with an electric whisk for 10 minutes or until the icing stands up in stiff peaks, then stir in the glycerine. Now spread the icing all over the top and sides of the cake as evenly as possible using a palette knife. Switch to a broad-bladed knife (or smaller palette knife) to 'spike' the icing all over to give a snow-scene effect. Leave the cake overnight for the icing to dry out before placing it in a container till needed.

Note: this recipe contains raw egg.