Sunday, November 13, 2011

Royal Icing

This is a very simple and basic Royal Icing recipe - all you need to overlay the Marzipan that tops your favorite dark fruitcake! 
Royal Icing: 
3 egg whites
Icing sugar (powdered or confectioner’s sugar), as needed
1 tsp. white vanilla extract
Using electric mixer, beat whites to form stiff peaks, gradually adding icing sugar until mixture is stiff and glossy (I never count, but am guessing I use 6-to-8 c. icing sugar). Working quickly, spread a thin layer of icing over Marzipan, leaving sides of cake un-iced. Icing will harden within minutes. As long as you don’t use too much and overdo it, the sweet Almond Paste and Royal Icing provide a pleasing contrast to the rich, dense fruitcake. 

Beating egg whites continuously, slowly add powdered sugar 

Mixture will stiffen, standing in peaks

Cover marzipan but do not ice sides of cake

Despite its dense, heavy texture, this well-aged,
rum-soaked cake is deliciously moist and flavorful

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