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Mary Berry Royal Icing for Christmas Cake

Mary Berry Royal Icing for Christmas Cake - recipe card
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A classic royal icing recipe from Mary Berry, perfect for giving your Christmas cake a smooth, pristine finish. It sets to a firm, glossy shell that holds intricate piping and decorations beautifully, while remaining sweet and light. This non-alcoholic version uses simple ingredients and a foolproof method for consistent results.

Ingredients

Scale
  • 2 large egg whites (about 60g), at room temperature
  • 1 pound (454g) powdered sugar (icing sugar), sifted
  • 1/2 teaspoon lemon juice, freshly squeezed
  • 1/4 teaspoon glycerin (optional, for softer set)

Instructions

  1. Ensure your bowl and whisk are completely clean and grease-free. Any trace of fat will prevent the egg whites from whipping properly. Use a glass or metal bowl; plastic can retain oils.
  2. Crack the egg whites into the bowl. Let them come to room temperature if you haven’t already; this helps them whip to full volume.
  3. Using an electric hand mixer on medium speed, beat the egg whites until frothy and just starting to hold soft peaks. This takes about 1-2 minutes. Do not overbeat.
  4. Add the lemon juice and beat for 10 seconds to combine. The acid helps stabilize the foam.
  5. With the mixer on low speed, gradually add the sifted powdered sugar, about 1/4 cup at a time. Adding it slowly prevents lumps and ensures a smooth icing.
  6. Once all the sugar is incorporated, increase the speed to medium-high and beat for 5-7 minutes, until the icing is thick, glossy, and holds a firm peak when the beaters are lifted. It should be spreadable but hold its shape.
  7. If using glycerin, beat it in during the last minute of mixing. Glycerin keeps the icing from setting rock-hard, making it easier to cut.
  8. Check the consistency: it should be thick enough to pipe and spread without running. If it’s too stiff, add a few drops of water; if too runny, add a tablespoon of sifted powdered sugar.
  9. Use immediately: spread or pipe onto your cooled Christmas cake. Work quickly as royal icing begins to dry when exposed to air.
  10. To store, transfer to an airtight container and press plastic wrap directly onto the surface to prevent a skin from forming. It can be kept at room temperature for up to 2 days; rebeat gently before use.

Notes

Storage: Store royal icing in an airtight container with plastic wrap pressed onto the surface at room temperature for up to 2 days. Rebeat gently before using. For longer storage, freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator and rebeat. Apply to a completely cooled cake. Once applied, allow the icing to set at room temperature for 24-48 hours until firm to the touch. Do not refrigerate the iced cake, as condensation can cause the icing to become sticky. Leftover icing can be used to pipe decorations; let them dry completely before handling.

Nutrition

Keywords: royal icing, Christmas cake icing, Mary Berry royal icing, foolproof royal icing, egg white icing, icing for fruit cake, holiday baking, cake decorating, non-alcoholic icing, British Christmas cake

Find it online: https://britishbakingrecipes.co.uk/mary-berry-royal-icing-for-christmas-cake/