By Chelsea SugarUse this royal icing recipe for decorating fun shaped biscuits and gingerbread houses.1 serving
Prep time 5 mins
1 egg white
250g Chelsea Pure Decorating Icing Sugar
1 tsp lemon juice
Using an electric mixer, whisk egg white until light and frothy. Gradually add Chelsea Pure Decorating Icing Sugar and lemon juice to egg white. Beat at high speed until fluffy, thick and shiny. Fill piping bag with mixture, and pipe onto biscuits and cakes.
Sets within 5 minutes.
Note: Contains raw egg whites - not suitable for pregnant women and those on restricted diets.