Recipe Royal Icing For Christmas Cake

Dip the palette knife into the hot water until the blade is warm.

Recipe royal icing for christmas cake. Beat the icing until it is very stiff and white and stands up in peaks. Brush the marzipan with a bit of water then spread the royal icing. Add the icing sugar to the egg whites a spoonful at a time and fold in.

Place the egg whites in a bowl then stir in the icing sugar a spoonful at a time until the icing falls thickly from the spoon. Add the lemon juice and glycerine and stir. Grease mould with butter and put cake mixture into mould.

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. This frosting can even be used as a glue to decorate gingerbread houses and cakes like my irish christmas cake.

Adding 1 2 teaspoons of glycerine will prevent the icing setting hard enough to break your teeth though it will still form a robust crust when left to dry overnight. Decorate as you wish with silver or gold sugar balls christmas ornaments or other festive decorations. Add all the ingredients together into a mixing bowl and blend well.

Add more icing onto the cake concentrating on the rim of the cake. Use a palette knife to spread the icing over the top and sides of your marzipaned cake. To cover a cake mix the icing.

Apply the royal icing make the royal icing recipe and then spread it over the marzipan covered cake with a flat palette knife in either a smooth layer or swirled to make little peaks all over the surface of the cake. Beat well until the icing forms soft peaks when the whisk is removed. Smooth the extra icing over the side of the cake.