Passer au contenu principal

Icing, Royal, homemade

Royal icing is a sugar-based mixture, usually made with icing sugar and egg white, used to coat or decorate cakes and biscuits. The figures here describe a homemade recipe. Per 100g, it provides 1513 kJ of energy, 93g of carbohydrate, including 92g of sugars, and 1.1g of protein.

Sugar accounts for almost all of its carbohydrate content and is its main source of energy. This is relevant for people monitoring their sugar or energy intake. Although fat and saturated fat are present only in trace amounts, this does not mean the icing is low in energy. Full nutrient figures are given in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

354 kcal

Energy

1513 kJ

Graisse

Trace

of which saturates

Trace

Carbohydrate

93g

of which sugars

92g

Fibre

Trace

Protéines

1.1g

Sel

0.08g

Eau

9.6g

Cholestérol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

0µg

Vitamine D

0µg

Vitamine E

0mg

Vitamine C

Trace

Thiamin (B1)

Trace

Riboflavin (B2)

0.04mg

Niacin (B3)

Trace

Vitamine B6

Trace

Vitamine B12

Trace

Folate

1µg

Calcium

2mg

Fer

0.45mg

Magnésium

1mg

Phosphorus

2mg

Potassium

26mg

Sodium

30mg

Zinc

0.1mg

Copper

0.05mg

Sélénium

1µg

Iodine

Trace

Other types of icing

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Icing, glace, homemade

333 kcal

Trace

0g

–

Icing, butter, homemade

507 kcal

0.2g

29g

0g

Icing, fondant, homemade

343 kcal

1.3g

Trace

Trace

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lectures complémentaires et références

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine