Posted / Filed under Fillings and Frostings, Recipes, Step by Steps.

I have been asked many times, by many people, in many countries to share a recipe for royal icing that uses real egg whites, not everyone has access to the dried albumen powders or pre-mixes that are so readily available to myself. This is a recipe from my college days, over 35 years ago, I have adjusted it a little using ingredients that should be available to all wherever you live.

Ceri’s Royal icing recipe (real egg whites)

 

5 Responses to “Ceri’s own royal icing recipe (using real egg whites)”

  1. TRANG PHAN

    Hi Ceri,
    Your instruction on your video is wonderful for me. It’s so beautiful! I have never seen it before. I was wondering the recipe of the royal icing that you used to pipe roses and lines on the cake. Would you please give me the recipe of each kind? I appreciate you advance.
    Trang

    Reply
    • Ceri Griffiths

      Hello Trang, if you go to the blog page of my website and then select step by steps there is a free download recipe and step by step guide to making royal icing with real eggs, if you go to my YouTube channel there is a YouTube where I make royal icing using MeriWhites.

      I hope that helps
      Ceri

      Reply
    • Ceri Griffiths

      Hi there, they are the same royal icing it’s just the one for roses is firmer than the one for piped lines.

      Regards Ceri

      Reply
  2. Michael

    Hi Ceri,

    I have to bake a wedding cake with royal icing frosting. It has to be 2 tiers, one 6inch round cake on top of an 8 inch round cake, both vanilla pound cake, both 3 inches in height. My question is can i use royal icing to frost the cake without using marzipan as base? Will the royal icing be too hard when cutting into and do i have to put dowels in the 8 inch cake to support the 6 inch royal iced cake or i don’t have to because it will dry out hard? I saw on your youtube video that you suggested using glycerine to make the royal icing frosting soft and not so hard when cutting but would that damage the cake when i am stacking the 6 inch round cake on top of the 8 inch round cake? Please help me with my dilemma. Thank you very much in advance!

    Reply
    • Ceri Griffiths

      Hi there, yes you should put marzipan because otherwise the royal icing will pull away the crumb of the cake, be aware frosting a non-fruit cake in royal icing is possible, but not easy. As the cake is being frosted close to the event the royal icing will harden and crust but not be too hard, it will depend on how thick the layer of frosting is on the cake. As you’re using dowels in the cake he dowels should support the tier and the frosting won’t bear the weight but you may experience some cracking when you create the hole to push the dowels through.

      Not sure if that helped any. Ceri

      Reply

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