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Dessert

Royal Icing

A sweet glaze made from egg white, lemon juice, icing sugar, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Lemon and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Royal Icing

Ingredients

Directions

Make the icing

  1. Place the egg white in a bowl.

  2. Add lemon juice and water.

  3. Stir in icing sugar until the mixture reaches a spreadable consistency.

  4. If it becomes too stiff, add a few drops of water, then stir again.

Spread on the cake

  1. While the cake is still warm, pile the icing in the center.

  2. Spread it over the top and sides with a knife dipped in cold water.

  3. If the icing hardens, cover it with a wet cloth.

Decorate

  1. For decorating, whip the egg whites to a froth.

  2. Gradually add sugar while beating until firm.

  3. Transfer the icing to a pastry bag or paper funnel.

  4. Pipe into desired shapes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg white
Provides the structure that lets the icing set firm and hold its shape.
Icing sugar
Adds sweetness and bulk, and sets with the egg white as it dries.
Lemon juice
Adds acidity that brightens the flavour and helps stabilise the whipped egg white.

The step that matters

Adding water a few drops at a time. Too much liquid thins the icing so it will not hold its shape or set firm, while too little leaves it stiff and hard to spread. Adding water gradually lets the cook adjust the consistency.

Swap the lemon

How well each one fits the dish's main ingredients (egg, sugar):

  1. Vanillafits better
  2. Raisinfits about as well
  3. Lemonthe original
  4. Datesfits less well

Fit is the average pairing score against egg, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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