Does anyone have a recipe for SOFT icing to cover a fruit cake please?!


Question: I can do Glace Icing, but I figure it should be a bit more substantial than that, yet I dont want that rock hard stuff that breaks your teeth when you try to bite it.....


Answers: I can do Glace Icing, but I figure it should be a bit more substantial than that, yet I dont want that rock hard stuff that breaks your teeth when you try to bite it.....

Royal Icing
1 kg (2 lb) icing sugar
5 medium egg whites
2 x 5 ml spoon (2 tsp) lemon juice for firm icing
OR
2 x 5 ml spoon (2 tsp) glycerine may be added to keep icing soft

Sufficient for top of 20-23 cm (8-9 inch) cake
1 Lightly beat egg whites with glycerine or lemon juice.
2 Sieve icing sugar, add half to egg whites, beat well.
3 Add remainder of sugar gradually stirring well until stiff enough to stand in peaks in the bowl.

Fruit cake is already sweet enough...just dust with powdered sugar. Unless you are going for the full diabetic shock.

Super Quick & Easy Icing, Glaze or Drizzle (For Baked Goods)
I needed something for cinnamon rolls and decided to try this because the ingredients were on hand. Turned out great!
12-18 servings 5 min 5 min prep

1 cup confectioners' sugar
1-2 tablespoon French vanilla flavored coffee creamer (I use fat-free)
1 dash salt
1/4 teaspoon vanilla extract (optional)

After adding a tiny dash of salt to sugar, mix creamer into sugar a little at a time until you get to your desired consistency.
Add vanilla extract for even more vanilla flavor.
Drizzle on cinnamon buns, muffins, bundt cakes, quick breads, cookies, etc. (This made enough for me to drizzle over a dozen huge cinnamon buns.).

Fruit Cocktail Cake Icing
12 servings 20 min 10 min prep

1 1/2 cups sugar
1 cup butter
1/2 cup pecans
1/2 cup coconut
3/4 cup whole milk

Mix sugar, butter, and milk in a heavy saucepan (2 quarts or larger) and bring to a boil over medium heat, stiring constantly, then boil for 5 minutes while you continue to stir.
Remove from heat and add pecans and coconut, then immediately pour hot mixture over cake (cooled or uncooled).
Note: frosting will be thin, so the liquid can be absorbed by the cake; only the coconut and a thin glaze will be left on top of the cake; the rest will soak into the cake--

Try using a semi-glaze. Mix about 1 1/2 cups icing sugar with about 2 tablespoons of lemon juice (really nice with fruitcake) or water. It will only form a slight crust but be soft and smooth underneath. Make sure you mix it well so there are no sugar clumps.

try using cream with powdered sugar, mixing a little at a time until you find the consistency you want. Fruit cake, however, isn't in need of much icing, if any at all. But you have your preference, and I'm not knocking that, so try what I suggested.





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