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Royal icing is typical on British 'formal' cakes - like wedding or Christmas cakes. It's made with icing (powdered) sugar, egg white and liquid glucose/glycerine added to make it pliable.
Fondant icing is similar but has more glycerine added, to make it softer.
Creamy soft frosting is common in the UK too, usually made with whipped butter and icing sugar.
Royal icing gradually hardens, which provides support for tiered cakes.
A rich fruit cake with a seal of warm jam, then marzipan and then royal icing can keep for months if not years!
Royal icing is usually put on top of a layer of marzipan. Royal icing gradually hardens, and a fruit cake with a seal of marzipan and royal icing can keep for months if not years!
Ya know, I've read about cakes like this in books by Nigel Slater and others.. and my question is always why is this a good thing?
I use a receipe for bakery frosting I've had for 50 years that seems to work quite well for most occassions. The 100 year old old family butter icing is real butter whipped first, then combined with XXXX sugar, vanilla and a drop or two of whole milk if the consistency is too thick. Last but not least is the our old brown sugar cocount broiler frosting we put on a spice cake. Specialty cakes like the Black Forest and Red Devil had special frostings that was more trouble than it was worth.
I really hate to say this, but most of the commercally producted frosting/icing used today it not very good compared to the recipes of long ago that had little shelf life. .
American icing/frosting ala the sheet cakes etc you get in markets is just WAY too inedibly sugary (and COARSELY sugary at that) for most non Americans......... just make him butter icing
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