Lemon Royal Icing
A silky, glossy icing that sets firm and looks stunning on cakes, cookies, and celebration pastries. The freshly squeezed lemon juice adds a bright citrus note that perfectly balances the sweetness. Ready in just 15 minutes with no special equipment needed!
🛒 Ingredients
4 servings
- 4 fresh egg whites
- 2 cups (400 g) granulated sugar
- ¼ cup (60 ml) freshly squeezed lemon juice
- 1 pinch of fine salt
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Directions
- 1
In a heavy-bottomed saucepan, combine the egg whites, sugar, and salt. Cook over medium-low heat, stirring constantly for 5 minutes until the mixture is warm to the touch and a light foam begins to form on the surface.
- 2
As soon as the foam appears, remove the pan from the heat and immediately pour the mixture into the bowl of a stand mixer or use a hand mixer.
- 3
Beat at medium speed, then slowly drizzle in the lemon juice in a thin, steady stream. Increase to high speed and beat for 5 to 7 minutes until the icing is glossy, smooth, and holds stiff peaks when the whisk is lifted.
- 4
Use immediately to frost cakes, pipe onto cookies, or glaze pastries. If the icing thickens too much, loosen it with a few drops of lemon juice and briefly re-beat.
💡 Chef's Tip
For vibrant colors, fold in a few drops of gel food coloring during the final minute of beating. Work quickly once the icing is ready — it begins to set within 20–30 minutes at room temperature.
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