Royal Icing For Snow Capped Fruitcake Recipes

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ROYAL ICING FOR FRUITCAKE



Royal Icing for Fruitcake image

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

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for two 9-inch fruitcakes

Number Of Ingredients 5

4 large egg whites
1 teaspoon lemon juice or water
6 cups confectioners' sugar
Food coloring in desired colors (optional)
Almond extract (optional)

Steps:

  • 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 FOR SNOW-CAPPED FRUITCAKE



Royal Icing for Snow-Capped Fruitcake image

Use this for our Snow-Capped Fruitcake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 2

5 tablespoons meringue powder
1 pound confectioners' sugar

Steps:

  • 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.

CLASSIC WINTER FRUITCAKE



Classic winter fruitcake image

This festive icing is easy to use, looks amazing and makes a lighter end to a meal. The perfect centrepiece for Christmas tea

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Time 20m

Yield Enough icing for the top

Number Of Ingredients 12

1 egg white
50g caster sugar
small bunch black grapes
holly or bay leaves
20cm/8 inch round fruitcake
1-2 clementines
1-2 just ripe figs
a few kumquat
a few physalis (Cape gooseberries)
approx 65cm red or gold ribbon
2 egg whites
175g icing sugar

Steps:

  • Lightly beat the egg white in a shallow bowl and spread out the caster sugar on a baking sheet or tray. Dip the grapes and the holly or bay leaves into the egg white, or use a paintbrush. Shake off the excess, then coat in the sugar. Set aside to dry for at least 10 mins, ideally about 30 mins.
  • When you're ready to decorate, make the frosting. Put a large bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Put the egg whites and icing sugar into the bowl and whisk for 5-7 mins until you have a thick, very glossy frosting. Use a spatula to clean around the edges of the bowl every so often as you whisk. Scoop the frosting onto the top of the cake and spread it around with a flat-edged knife, swirling as you go to create a snowy effect (see Knowhow, below).
  • Halve the clementines, figs and kumquats, then arrange on top of the frosted cake with the physalis, frosted grapes and leaves. Fix a ribbon around the base and leave the cake somewhere cool - but not the fridge - until your guests arrive.

ROYAL ICING I



Royal Icing I image

Perfect icing for your gingerbread houses!

Provided by Diane

Categories     Desserts     Frostings and Icings     Cookie Frosting

Yield 32

Number Of Ingredients 3

4 egg whites
4 cups sifted confectioners' sugar
1 teaspoon lemon extract

Steps:

  • 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

ROYAL ICING



Royal icing image

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

Categories     Dessert

Time 10m

Yield Serves 10-12; enough to cover 1 x 20cm round cake

Number Of Ingredients 4

3 egg whites
600g icing sugar
1 tsp liquid glucose
1 tsp lemon juice

Steps:

  • 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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