ROYAL ICING FOR SNOW-CAPPED FRUITCAKE
- Put meringue powder, sugar, and 1/3 cupwater into the bowl of a mixer fitted withthe paddle attachment; mix on low speeduntil combined, about 7 minutes.
ROYAL ICING FOR FRUITCAKE
Use this simple icing to frost Moist and Boozy Fruitcake with Rum and Port from food writer Melissa Clark's "In the Kitchen with a Good Appetite" cookbook.
Provided by Martha Stewart
Yield Makes enough for two 9-inch fruitcakes
Number Of Ingredients 5
- In a medium bowl, whisk together egg whites and lemon juice until frothy. Whisk in confectioners' sugar and beat until smooth. Beat in food coloring or almond extract, if desired. Use immediately.
ROYAL ICING I
- Beat egg whites in a clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 15.6 g, Protein 0.5 g, Sodium 7.1 mg, Sugar 15.4 g
PERFECT AND DELICIOUS ROYAL ICING
- Whip water and meringue powder on high speed in a large bowl using an electric mixer until fluffy and soft peaks form, 7 to 10 minutes. Gradually add confectioners' sugar, corn syrup, shortening, and vanilla extract while mixing on low speed. Increase speed back to high and beat until well-combined and smooth, about 3 minutes.
Nutrition Facts : Calories 82.1 calories, Carbohydrate 19.4 g, Fat 0.6 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 4.1 mg, Sugar 18.2 g
Make your own royal icing to transform your cakes and make them truly homemade. It's easy and rewarding, and once set on your cake it will keep for a month
Provided by Good Food team
Yield Serves 10-12; enough to cover 1 x 20cm round cake
Number Of Ingredients 4
- Whisk the egg whites until lightly whipped. Add the icing sugar a few tbsps at a time, whisking continuously until all incorporated. Add the glucose and lemon juice.
- Continue whisking until the icing is thick enough to hold stiff peaks when you lift the beaters and is smooth and shiny.
- Use a palette knife to spread the icing over the top and sides of your marzipaned cake. For a snowy effect, make little dips and peaks with a teaspoon. Leave to firm up somewhere cool and dry (not the fridge) for 24 hrs before cutting the cake.
Nutrition Facts : Calories 205 calories, Carbohydrate 50 grams carbohydrates, Sugar 50 grams sugar, Protein 1 grams protein, Sodium 0.05 milligram of sodium
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