Mary Berry Royal Icing for Christmas Cake Recipe

Name: Mary Berry Royal Icing for Christmas Cake Recipe
Prep time: 20 min
Ingredients: 2 large egg whites; 500g icing sugar, sifted; 1 tsp lemon juice; 1 tsp glycerine (optional, for softer icing)

If you’re decorating a traditional Christmas cake, this Mary Berry Royal Icing for Christmas Cake Recipe is the perfect finishing touch. Royal icing creates a smooth, firm, snow-white coating that sets beautifully and gives cakes a classic festive appearance. It has a sweet flavor with a crisp exterior that hardens as it dries, making it ideal for intricate decorations and long-lasting finishes. This recipe is beginner-friendly and takes about 20 minutes to prepare, plus drying time.

Ingredients

For the Royal Icing

2 large egg whites
500g icing sugar, sifted
1 teaspoon lemon juice
1 teaspoon glycerine (optional, for a softer finish)

How to Make Mary Berry Royal Icing for Christmas Cake

Prepare your equipment: Ensure your mixing bowl and beaters are completely clean and grease-free. Any traces of fat can prevent the icing from whipping properly.
Whisk the egg whites: Place the egg whites into a large mixing bowl and whisk lightly until frothy.
Add the icing sugar: Gradually add the sifted icing sugar a little at a time while continuously beating. This helps create a smooth, lump-free icing.
Add lemon juice: Stir in the lemon juice and continue beating until the icing becomes thick, glossy, and holds stiff peaks.
Add glycerine if desired: Mix in the glycerine if you prefer a slightly softer icing that is easier to cut once set.
Cover the cake: Spread the royal icing evenly over a marzipan-covered Christmas cake using a palette knife.
Create decorations: Smooth the surface for a neat finish or use the knife to create decorative peaks and swirls.
Allow to dry: Leave the cake uncovered in a cool, dry place until the icing hardens completely.

Tips for the Best Royal Icing

How do I get perfectly smooth royal icing?

Sift the icing sugar thoroughly and add it gradually while beating continuously to avoid lumps.

Why is my royal icing too runny?

Add extra sifted icing sugar, one tablespoon at a time, until the desired consistency is reached.

Can I make royal icing softer?

Adding a teaspoon of glycerine helps prevent the icing from becoming excessively hard.

How do I stop royal icing from cracking?

Apply the icing evenly and allow it to dry naturally at room temperature rather than in a warm environment.

Serving Suggestions

Use to cover a traditional Christmas fruit cake.
Create festive peaks and snowy textures.
Decorate with holly leaves, ribbons, or edible decorations.
Pipe intricate Christmas designs onto cookies and cakes.

Storage

Room Temperature

Royal icing-covered Christmas cakes can be stored in a cake tin for up to 2 weeks in a cool, dry place.

Refrigerator

Refrigeration is not usually necessary as moisture may soften the icing surface.

Freezing

Royal icing does not freeze particularly well once applied. Freeze the cake before icing if long-term storage is needed.

Nutrition

Calories: 115 kcal
Carbohydrates: 29g
Protein: 1g
Fat: 0g
Saturated Fat: 0g
Sodium: 12mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make royal icing without glycerine?

Yes, glycerine is optional. The icing will simply dry harder without it.

How long does royal icing take to dry?

Most royal icing dries within 12 to 24 hours depending on thickness and room conditions.

Can I use royal icing directly on fruit cake?

It is best applied over a layer of marzipan to create a smooth surface and improve adhesion.

How far in advance can I ice a Christmas cake?

Royal icing can be applied several days or even weeks before Christmas, making it ideal for advance preparation.