The hard icing is traditionally used for decorating wedding cakes, but can also be used to decorate cup cakes and used for piping where you want the piped name or greeting to become hard.

Ingredients

• 1 egg white (size 7)
• about 2 cups icing sugar, sifted
• 1 teaspoon lemon juice

Method

1. Place the egg white in a bowl and break up with a fork until it just begins to form bubbles of foam.
2. Using a wooden spoon, slowly begin to add a little icing sugar and lemon juice, stirring gently so as to incorporate as little air as possible.
3. Continue to add the icing sugar until the mixture is stiff and forms soft peaks. This is the ideal consistency for covering cakes. For piping, add additional icing sugar to make a very stiff icing.
4. Cover with a damp tea towel to prevent the icing forming a hard crust on top. If making ahead, cover the icing with plastic wrap or store in an airtight container. Stir gently before using.