Royal Icing

Royal icing, also known as “ghiaccia reale,” is a type of icing commonly used for decorating cookies, sweets, and sometimes for assembling certain preparations like gingerbread houses. It’s mainly made by whipping egg whites with powdered sugar, and sometimes lemon juice is added to provide a bit of acidity and improve the texture.

Here is the basic recipe:

Ingredients

• 1 egg white
• About 250 g of powdered sugar
• A few drops of lemon juice (optional)

Preparation

1. Whip the egg white to stiff peaks in a bowl.
2. Gradually add the powdered sugar, continuing to whip until the mixture is homogeneous and glossy.
3. If you decide to use lemon juice, add a few drops and gently fold it until it is completely incorporated into the icing.
4. The consistency of the royal icing can be adjusted by adding more powdered sugar to make it thicker or, if necessary, a few drops of water to make it more fluid.
5. The royal icing is ready to be used. For precision work, you can put it in a piping bag with a very fine tip.

It’s important to remember that royal icing hardens quickly when exposed to air, so if you’re not using it immediately, cover it with cling film in direct contact.

Curiosity

Royal icing has a long history dating back to at least the 1600s in England, where it was used for decorating very elaborate cakes. Today, it is highly appreciated for its versatility and for the shiny and professional finish it gives to sweets.