Royal Icing For Fruitcake Recipes

ROYAL ICING I

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.

ROYAL ICING FOR FRUITCAKE

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

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.

ROYAL ICING FOR SNOW-CAPPED FRUITCAKE

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.