Royal icing is a fantastic icing to use on small or big cakes, especially when you need to “glue” decorations like dragees or fondant flowers onto the finished cake or cupcakes.
All you need is 2 large egg whites and about 400 g icing sugar. Place the egg whites and sugar in a plastic bowl and mix it with a butter knife. You don’t want to incorporate any air into the icing, that’s why you’re using a butter knife. Keep mixing until the icing is firm, but spreadable. If it is too wet, add a little more sugar and if it is to dry, add a squeeze of lemon juice.