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Mary Berry Royal Icing for Christmas Cake Recipe

Mary Berry Royal Icing for Christmas Cake Recipe

Mary Berry's royal icing is brilliant white, smooth, and sets to a firm, classic finish — the definitive guide to icing a Christmas cake.
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Prep Time 40 minutes
Setting Time 1 day
Course: Dessert
Cuisine: British
Calories: 185
Ingredients Method Notes

Ingredients
  

  • Marzipan Layer:
  • 3 –4 tbsp apricot jam warmed and sieved
  • 500 g good quality marzipan
  • Royal Icing:
  • 3 large egg whites room temperature
  • 675 g icing sugar sifted three times
  • 1½ tsp lemon juice
  • 1½ tsp glycerine

Method
 

  1. Brush marzipaned cake with warm sieved apricot jam. Roll marzipan to cover top and sides. Press and smooth. Leave 24 hours to dry.
  2. Wipe bowl and whisk with white wine vinegar. Break egg whites briefly with a fork. Add triple-sifted icing sugar all at once. Beat on low then medium for 5–6 minutes until brilliant white and stiff peaks form. Add lemon juice and glycerine — beat 1 minute more.
  3. Apply two-thirds of icing to top and sides. Smooth or peak as desired. Leave 24 hours.
  4. Apply remaining icing as second coat. Leave 24 hours.
  5. Decorate when completely set.

Notes

Triple sift the icing sugar — any lumps make it impossible to spread smoothly.
Bowl and whisk must be completely grease-free — wipe with white wine vinegar first.
Glycerine is essential — without it the icing sets rock hard and shatters when cut.
24 hours between each coat — do not rush.
Marzipan must be dry for 24 hours before icing goes on.
Cover unused icing with cling film touching the surface — it crusts quickly.
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