Wednesday, 29 April 2015

Royal icing

    2 egg whites
    2 tablespoons cold water
    1 tablespoon strained lemon juice (no pips or fibre)
    2 ½ cups Chelsea Icing Sugar
    Place all ingredients in a large bowl and beat with an electric beater until fluffy, thick and shiny. Spoon into a piping bag or you can use a small ziplock plastic bag with a small hole cut out of the corner. Pipe onto biscuits for decoration.

    Note: Contains raw egg whites - not suitable for pregnant women to eat and those on restricted diets.

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