Delia Smith’s Royal Icing isn’t just a topping — it’s the crowning glory of a proper celebration cake. Smooth, snowy, and just a touch firm, it transforms even a simple fruitcake into something elegant and festive.
There’s no trickery — just careful mixing, patient beating, and a little resting time to set the perfect finish.
Why This Royal Icing Works So Well
- Flawless Texture: Whipping egg whites to stiff peaks creates a strong, smooth icing that sets beautifully.
- Velvety Finish: Adding glycerine keeps the icing just soft enough to slice without cracking.
- Reliable Structure: Slow sugar incorporation means a stable frosting that won’t slide or sink.
- Timeless Look: “Spiking” the icing gives that classic snowy, winter wonderland finish — no piping needed.
Ingredients (And Why They Matter)
- Icing Sugar: Fine and powdery, perfect for smooth icing without gritty texture.
- Egg Whites: Provide the lift and structure; must be at room temperature for best volume.
- Glycerine: Prevents the icing from drying too hard and cracking (essential for cutting clean slices).
- (Optional): A tiny squeeze of lemon juice can brighten the flavor slightly, if desired.
How to Make It
1. Start the Base
In a large bowl, pour in your egg whites.
Sift the icing sugar, then add it one spoonful at a time, stirring slowly after each addition.
Pro Tip: Don’t rush. Too much sugar at once makes the icing grainy and hard to smooth later.
2. Whip to Peaks
Once the icing is thick but still falls from a spoon, switch to an electric whisk.
Whisk on medium speed for about 10 minutes — until the icing stands up in stiff peaks.
You’ll know it’s ready when it holds its shape easily.
3. Finish with Glycerine
Add the glycerine and fold it in gently.
This small step gives you an icing that’s firm enough to decorate but soft enough to cut cleanly.
4. Decorate Your Cake
Spoon the icing over the top and sides of your cake.
Use a palette knife to spread evenly.
For a traditional “snowy” finish, use the flat of the knife or a small spatula to create random peaks and swirls.
Pro Tip: Dip your knife in hot water if it starts sticking.
5. Let It Set
Leave the iced cake uncovered at room temperature overnight to allow the royal icing to firm up.
Common Mistakes and How to Fix Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Icing too runny | Added sugar too fast or not enough | Add more sifted icing sugar gradually |
| Cracking after drying | No glycerine or icing too dry | Always add glycerine for a flexible finish |
| Lumpy icing | Skipped sifting sugar | Always sift icing sugar for silky texture |
What to Serve With It
- Classic Christmas Cake: Traditional and rich.
- Fruitcake: Dense and full of dried fruits.
- Sugar Cookies: Use royal icing for intricate piping too.
- Cupcakes: Swirl a thick, snowy topping for a festive twist.
Storage and Reheating
- Fridge: Keep leftover icing in an airtight container for up to 1 week.
- Freezer: Freeze royal icing in a sealed container for up to 3 months. Defrost in fridge before using.
A Quick Bite of History
Royal icing dates back to the 17th century and was named for its appearance on Queen Victoria’s wedding cake. Its pure white color and smooth setting finish made it a symbol of luxury and celebration.
Try More Delia Smith Recipes:
Delia Smith Royal Icing
Description
Delia Smith’s Royal Icing transforms simple cakes into centerpieces. Smooth, snowy, and just firm enough to slice cleanly, this icing is essential for Christmas cakes, wedding cakes, or any festive celebration.
Ingredients
Instructions
- Pour egg whites into a large clean bowl.
- Gradually add sifted icing sugar, stirring slowly after each spoonful.
- When mixture is thick but still falls off the spoon, beat with an electric whisk for about 10 minutes until stiff peaks form.
- Add glycerine and gently fold it in.
- Spread icing over cake using a palette knife. Spike the icing for a snowy look if desired.
- Leave uncovered overnight to set completely.
Notes
- Always use clean, grease-free bowls when working with egg whites.
- Glycerine is critical for a soft slice — don’t skip it unless you want a fully hard royal icing.
- If making ahead, store iced cakes loosely covered in a cool, dry place — not in the fridge.