Royal Icing

Ingredients:
2 medium eggs whites
450gr. of icing sugar
1/2 tsp of lemon juice

Method:

1. First of all, we have to beat the egg whites in a bain marie for 2 -3 minutes and then take it off. This is essential to make sure that the egg whites are pasteurised when we use them raw.

2. When the egg whites turns into a foamy mixture, we add the lemon juice and start adding also little by little the icing sugar and stir constantly. We need to make sure there will not be any lumps of the sugar in our icing. It needs to be as smooth as possible.

3. When we pour in the last of our icing sugar, we beat the mixture hard for 5-6 minutes or until we see that the royal icing has the texture and the thickness we want for our decoration.

4. If we overdo it and the icing is too thick, we can add a bit more egg white or if it looks very runny we can add more  icing sugar to thicken.

5. Add any colour you want… if you need 2 or 3 colours, divide your total mixture into different bowls and add the colouring. I prefer using paste or powder colours as they don’t add additional moisture to the mixture.