The Sweet History of Royal Icing and How to Make It for Your Christmas Cake

Royal icing is a classic staple in the world of baking, known for its smooth, glossy finish and ability to set hard, making it perfect for detailed decorations.

Its origins are steeped in regal tradition, and its versatility ensures it remains a favourite among bakers today. Let’s get into the history of this confectionery marvel and learn how to make it.

A Regal Past: The History of Royal Icing

The term "royal icing" dates back to the early 18th century, but its most notable historical connection is to Queen Victoria. Legend has it that the icing gained its royal moniker when it was used to decorate her wedding cake in 1840. The elaborate white icing symbolised purity and became a hallmark of opulence, setting the standard for wedding cakes for generations to come.

Before its association with the British monarchy, similar sugar pastes were used in European confectionery, particularly in Italy, where intricate sugar work was a sign of wealth and refinement. Over time, the technique evolved, and the addition of egg whites created the stable, pipeable icing we know today.

Royal icing's popularity soared during the Victorian era, thanks to advances in sugar refinement and the increasing availability of sugar to the middle class. It became a standard for decorating festive treats such as Christmas cakes, gingerbread houses, and biscuits, and it remains a beloved tradition for these occasions.

What Makes Royal Icing Special?

Royal icing is unique because it hardens completely when dried, making it ideal for intricate designs that hold their shape. It’s also incredibly versatile: you can use it to flood cookies with a smooth base, pipe delicate details, or construct gingerbread houses. The icing’s glossy finish adds a professional touch, elevating baked goods to edible works of art.

How to Make Royal Icing

Making royal icing at home is straightforward, requiring only a few ingredients. Here's a classic recipe to get you started:

Ingredients

2 large egg whites (or 4 tbsp of pasteurised egg whites if preferred for safety)

450g icing sugar, sifted

1 tsp lemon juice or vanilla extract (optional, for flavour)

Method

Prepare the Egg Whites

Place the egg whites in a clean, grease-free bowl. Beat them lightly with a fork or whisk until frothy.

Add the Icing Sugar

Gradually add the sifted icing sugar, one spoonful at a time, mixing on low speed with an electric mixer. This helps avoid creating a sugar cloud in your kitchen.

Mix to the Desired Consistency

Increase the mixer speed to medium and continue beating until the icing is smooth, glossy, and forms stiff peaks. Add the lemon juice or vanilla extract for flavour and beat briefly to incorporate.

Adjust Consistency as Needed

For piping, you want a stiff consistency that holds its shape.

For flooding (creating a smooth layer on biscuits), thin the icing by adding water, a few drops at a time, until it flows smoothly.

Use or Store

Transfer the icing to piping bags or an airtight container. If not using immediately, cover it with cling film touching the surface to prevent a crust from forming.

Tips for Perfect Royal Icing

Colouring: Use gel or paste food colouring to avoid altering the icing's consistency.

Drying Time: Allow 6–24 hours for decorations to fully dry, depending on thickness.

Storage: Royal icing can be stored in an airtight container for up to three days at room temperature or a week in the fridge. Re-whip before use if it separates.

A Timeless Decoration

From its royal origins to modern-day masterpieces, royal icing continues to enchant bakers and sweet-toothed enthusiasts alike. Whether you're decorating Christmas biscuits, crafting an elaborate cake, or building a gingerbread house, this icing is a testament to the art of baking. With its history rooted in tradition and its versatility unmatched, royal icing remains a crowning glory in the world of confections.

Give this recipe a try, and add a touch of royal elegance to your next Christmas cake!