ROYAL ICING FOR SNOW-CAPPED FRUITCAKE
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
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.
ROYAL ICING
This is our go-to recipe for royal icing. We use it for decorating cookies and cakes. To make it especially glossy, mix in a three drops of glycerin (available at drugstores).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
Steps:
- Beat the whites until stiff but not dry. Add sugar, lemon juice and glycerin (if using); beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.
FRUITCAKE WITH APRICOT BUTTER ICING
This delicious light fruit sponge is packed with storecupboard staples like nuts and dried fruit, it's also budget-friendly
Provided by Sarah Cook
Categories Dessert
Time 1h40m
Yield Makes a 20cm cake, about 12 slices
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a deep 20cm round cake tin with a little bit of the butter, then line with greaseproof paper or baking parchment. Wrap a couple of sheets of newspaper around the outside of the tin, then secure with string.
- In a food processor, whizz the almonds with the flour until the mix resembles crumbs. Beat the butter and icing sugar until light and fluffy. Beat in the eggs, one by one, then fold in the flour and almonds, dried fruit and brandy. Scrape into the tin, level the surface and bake for 1 hr 15 mins, until a skewer poked in comes out clean. Cool in the tin.
- When the cake is completely cold, make the icing quickly by beating the butter, jam and icing sugar until pale. Don't allow the butter to get too warm or overbeat as the icing might split. Swirl all over the cake, then leave in a cool place to set (but not the fridge).
Nutrition Facts : Calories 699 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 86 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
ROYAL ICING
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
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
ROYAL ICING
The consistency may be thinned by adding a little water if necessary. Thicker icing may be used to outline cookies, and thinner icing may be used to "flood" or fill inside the outline. For the Christmas Tree Sugar Cookies, two to three drops of gel food coloring can be added after the mixture is smooth.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 2
Steps:
- Place the meringue powder and a scant 1/2 cup water in the bowl of an electric mixer fitted with the paddle attachment.
- Whisk the mixture on low speed until combined. Add the sugar, scraping the sides of bowl as needed, and beat until soft peaks form, about 10 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
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for two 9-inch fruitcakes
Number Of Ingredients 5
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.
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