This Mary Berry Royal Icing is a classic and traditional recipe, which is made with egg whites and icing sugar. It’s the perfect topping for a Christmas cake, creating a beautiful, crisp white finish that can be smoothed flat or peaked like snow.
Mary Berry Royal Icing Ingredients
- 3 free-range egg whites
- 675g (1½lb) icing sugar, sifted
- 3 tsp lemon juice
- 1½ tsp glycerine
How To Make Mary Berry’s Royal Icing
- Prepare the cake: Before you begin, your Christmas cake should be covered in a layer of marzipan that has been allowed to dry for at least a few days.
- Whisk the egg whites: In a large, clean, grease-free bowl, whisk the egg whites lightly until they become frothy.
- Add the sugar: Add the sifted icing sugar to the egg whites a large spoonful at a time, mixing it in with a wooden spoon or a low-speed electric mixer.
- Add final ingredients and beat: Stir in the lemon juice and glycerine. Beat the icing until it is very stiff, brilliant white, and stands up in firm peaks.
- Ice the cake: Spread the royal icing evenly over the top and sides of the marzipan-covered cake using a palette knife. You can smooth it for a flat finish or use the knife or the back of a spoon to create a swirled, snowy peak effect.
- Let it set: Leave the cake loosely covered in a cool, dry place overnight or for several hours for the icing to harden.
Recipe Tips
- How to get a smooth icing? It is absolutely essential to sift your icing sugar to remove any lumps. Also, ensure your mixing bowl is completely clean and free of any grease, which can prevent the egg whites from whisking up properly.
- What is the purpose of the glycerine? The glycerine is a crucial ingredient. It prevents the royal icing from setting rock-hard, ensuring that you can still easily cut through the cake.
- Can I make this ahead of time? Royal icing should be made just before you plan to use it. If you need to store it for a short time, cover the surface of the icing tightly with cling film to prevent a crust from forming.
- How to get a perfect finish? For a very smooth, professional finish, you can dip a clean palette knife in hot water, wipe it dry, and then use it to smooth the surface of the icing.
What To Serve With a Christmas Cake
A slice of rich, marzipan and royal icing-covered Christmas cake is a classic holiday treat.
- It is traditionally served on its own.
- A cup of hot tea or a small glass of sherry or port are classic accompaniments.
- Some people enjoy it with a slice of sharp Wensleydale or cheddar cheese.
How To Store a Royal Iced Christmas Cake
- Room Temperature: Once the icing has completely set and hardened, store the cake in an airtight container in a cool, dry place. It will keep for several weeks. Do not store it in the refrigerator, as this can cause the icing to become sticky.
Royal Icing Nutrition Facts
- Serving Size: 1 serving (enough for 1 slice of cake)
- Calories: 250 kcal
- Carbohydrates: 65g
- Protein: 1g
- Fat: 0g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, for safety, using pasteurized egg whites is a great option, especially if you are serving the cake to children, the elderly, or anyone with a compromised immune system.
This can be caused by high humidity in the air. It can also happen if the icing was not beaten until it was stiff enough. Ensure it holds very firm peaks before you apply it to the cake.
Yes, royal icing takes color beautifully. It’s best to use gel food colorings, as liquid colorings can alter the consistency of the icing.
Try More Recipes:
- Mary Berry Victorian Christmas Cake Recipe
- Mary Berry Mincemeat Christmas Cake Recipe
- Mary Berry Gluten-Free Christmas Cake Recipe
Mary Berry Royal Icing for Christmas Cake Recipe
Description
The classic, traditional topping for a Christmas fruit cake, this royal icing recipe from Mary Berry creates a beautiful, crisp white finish that’s easy to work with.
Ingredients
Instructions
- In a large, clean bowl, whisk the egg whites until frothy.
- Gradually mix in the sifted icing sugar, a spoonful at a time.
- Stir in the lemon juice and glycerine.
- Beat the mixture until it is very stiff, white, and holds firm peaks.
- Spread immediately over a marzipan-covered Christmas cake.
- Create a smooth or peaked “snow” effect with a palette knife.
- Leave in a cool, dry place for several hours or overnight to set hard.
Notes
- Ensure your mixing bowl and utensils are completely free of grease, or the icing will not whip up correctly.
- The glycerine is essential to prevent the icing from setting rock-hard and becoming impossible to cut.
- This icing should be applied over a layer of marzipan that has had a few days to dry out.
- For a perfectly smooth finish, work quickly before the icing begins to form a crust.
