Paul Hollywood Royal Icing Food

ROYAL ICING

Steps:

• In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

MARY BERRY'S ROYAL ICING

Steps:

• Sieve the icing sugar.
• Whisk the egg whites in a large bowl until they become frothy.
• Add the icing sugar to the egg whites, a spoonful at a time, and fold in.
• Add the lemon juice and glycerine and stir.
• Beat the icing until it is very stiff and white and stands up in peaks.
• Spread over the top and sides of the cake and rough up the icing with a spatula so that it forms peaks. (If you want a smooth icing you may need to thin the icing down a little with more egg white and use to ice the sides and top of the cake using a palette knife.)
• Transfer to a cake tin and seal up until ready for use.

ROYAL ICING

Steps:

• Whisk the egg whites until lightly whipped. Add the icing sugar a few tbsps at a time, whisking continuously until all incorporated. Add the glucose and lemon juice.
• Continue whisking until the icing is thick enough to hold stiff peaks when you lift the beaters and is smooth and shiny.
• Use a palette knife to spread the icing over the top and sides of your marzipaned cake. For a snowy effect, make little dips and peaks with a teaspoon. Leave to firm up somewhere cool and dry (not the fridge) for 24 hrs before cutting the cake.