Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 14. One of the earliest known cookbooks by an African American author.
This is a classic royal icing that relies on egg whites' albumen proteins to create structure when beaten. The mechanical action of beating unfolds these proteins, allowing them to trap air and form a stable foam. The sugar dissolves into the egg whites, stabilizing the foam and preventing it from collapsing, while the lemon juice's acidity strengthens the protein network and adds brightness. The result is a glossy, hard-drying icing perfect for decorating cakes and cookies.
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Break in the whites of five eggs on the sugar
Beat with a silver spoon or wooden paddle
Pound a lemon and squeeze in the juice
Royal icing can be made up to 3 days ahead and stored in an airtight container at room temperature. Press plastic wrap directly onto the surface to prevent crusting. Rebeat briefly before using to restore smooth consistency.
Store unused icing in an airtight container at room temperature for up to 1 week. Keep plastic wrap pressed against the surface to prevent hardening. If icing becomes too stiff, thin with a few drops of water and beat until smooth. Once applied to baked goods, the icing will harden and can be stored at room temperature.
