INGREDIENTS

INSTRUCTIONS

TRADITIONAL ROYAL FROSTING
CONVENTIONAL ROYAL FROSTING
FOR TRADITIONAL PREPARATION, place the egg whites in a bowl that has been
scalded with hot water, then allowed to dry. It's important for the bowl to
remain warm. Slightly beat the egg whites for about a minute, just long
enough to make them liquid.
Sift the confectioner's sugar, then add half the sugar to the egg whites
and beat the mixture lightly for about 2 minutes. It is critically
important that you don't skimp on the beating. Royal Frosting must be
beaten until it becomes smooth and stiff.
Gradually add the remaining confectioner's sugar a little at a time,
beating well after each addition. When the frosting is nearly stiff, add
the acetic acid (in this traditional method, you cannot substitute lemon
juice).
At the very last moment of blending, add the bluing to make sure that the
frosting is as white as snow. Do not add more than 3 drops, because the
frosting will eventually turn gray. Don't worry if it seems a little on the
blue side; that will disappear as you blend the bluing through the
frosting.
Using a spatula and occasionally dipping it in hot water to facilitate the
spreading, frost the top and sides of the Irish Christmas Cake.
Select a design or pattern for your frosting, and add a second layer of
frosting to the cake. A pastry tube can be used for the decorative layer,
if so desired.
FOR CONVENTIONAL PREPARATION, beat the egg whites with the lemon juice
until they are the consistency of cream. Beat in the confectioner's sugar a
little at a time. Continue beating, making sure to scrape the sides of the
bowl occasionally, until the icing is smooth and shiny.
The icing will be very stiff. Cover the bowl with a damp cloth if you do
not plan on icing the Irish Christmas Cake immediately.
TO FINISH THE CAKE, cover the almond paste with a thin layer of icing. Dip
the knife in hot water if the icing is difficult to spread. To decorate the
cake, form peaks on the sides and edges of the top of the cake with the
remaining icing, using the tip of a knife. Place several dried cherries
and/or almond halves on top of the frosting for garnish, if so desired.
Either way you prepare it, take a picture of your Irish Christmas Cake to
prove you prepared it. Then slice and serve, nodding and smiling politely
as the compliments are lavished upon you. As we said, you deserve them!
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Dec 4, 1999, converted by MM_Buster v2.0l.

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