This classic royal icing is the traditional finishing touch for a Christmas cake, giving a beautifully smooth, crisp white coating that sets firm and clean. It has a subtle sweetness with a light, dry texture that contrasts perfectly with rich fruit cake beneath. While it needs a little patience and careful mixing, it is straightforward and very achievable for home bakers. From start to finish, allow around 30 minutes plus drying time.
Ingredients
For the Royal Icing
- 675g icing sugar, sifted
- 3 large egg whites, at room temperature
- 1½ tsp liquid glycerine
- Juice of 1 small lemon
How to Make Mary Berry Royal Icing for Christmas Cake
- Prepare the Cake: Ensure your Christmas cake is completely cool. Cover the cake with a thin, even layer of warmed apricot jam to help the icing stick. Roll out marzipan and cover the cake neatly. Leave to dry for at least 24 hours before icing.
- Mix the Royal Icing: Place the egg whites into a large mixing bowl. Gradually add the sifted icing sugar, a spoonful at a time, mixing well after each addition. Beat until the icing is thick, smooth, and holds soft peaks. Add the glycerine and lemon juice, mixing gently until fully combined.
- Ice the Cake: Spoon the royal icing onto the centre of the cake. Using a palette knife, spread it evenly over the top and down the sides. Smooth the surface or create soft peaks, depending on your preferred finish.
- Set and Finish: Leave the iced cake uncovered in a cool, dry place. Allow the icing to dry and harden for at least 24 hours before decorating or storing.
Tips for Perfect Royal Icing
How do I get a smooth finish?
Use a clean palette knife dipped briefly in warm water, then wiped dry. This helps glide the icing smoothly over the surface.
What if my icing is too thick?
Add a few drops of lemon juice or water and mix gently until the icing spreads easily but still holds its shape.
Why is glycerine important?
Glycerine stops the icing from becoming too brittle, making it easier to cut without cracking.
Can I decorate straight away?
Wait until the icing has crusted slightly. This gives a stable base for decorations without marking the surface.
Serving Suggestions
- Decorate with traditional Christmas figures or holly
- Dust lightly with edible shimmer for a festive finish
- Slice thinly and serve with tea or mulled wine
Storage
Room Temperature
Keep the iced cake in a cool, dry place, loosely covered. It will keep well for up to 2 weeks.
Refrigerator
Not recommended, as moisture can cause the icing to soften or sweat.
Freezing
Freezing is not suitable once the cake is iced, as royal icing does not thaw well.
Nutrition
- Calories: 120 kcal
- Carbohydrates: 30 g
- Protein: 2 g
- Fat: 0 g
- Saturated Fat: 0 g
- Sodium: 25 mg
Nutritional values are estimates and will vary depending on portion size.
FAQs
Can I make royal icing without raw egg?
Yes, pasteurised egg whites or dried egg white powder can be used following packet instructions.
How long does royal icing take to harden?
It usually sets firm within 12 to 24 hours, depending on thickness and room temperature.
Can I colour this icing?
Yes, use gel food colouring and add sparingly to avoid altering the consistency.
Why does my icing look dull?
Overmixing can incorporate too much air. Mix gently once the icing reaches the right thickness.
Mary Berry Royal Icing for Christmas Cake Recipe
Course: DessertCuisine: BritishDifficulty: Easy30
minutes300
kcal1
hour10
minutesClassic Mary Berry royal icing with a smooth, crisp finish, perfect for topping a traditional Christmas cake.
Ingredients
675g icing sugar, sifted
3 large egg whites
1½ tsp liquid glycerine
Juice of 1 small lemon
Directions
- Ensure cake is cool and covered with marzipan before icing.
- Mix egg whites with icing sugar until thick and smooth.
- Add glycerine and lemon juice, mixing gently.
- Spread evenly over cake and leave to set for 24 hours.
Notes
- Always sift icing sugar for a smooth finish.
- Keep utensils grease-free for best results.
