FROSTING FOR FRUIT CAKE RECIPES
ROYAL ICING FOR FRUITCAKE RECIPE | MARTHA STEWART
Use this simple icing to frost Moist and Boozy Fruitcake with Rum and Port from food writer Melissa Clark's "In the Kitchen with a Good Appetite" cookbook.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes enough for two 9-inch fruitcakes
Number Of Ingredients 5
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.
FRUIT COCKTAIL CAKE ICING RECIPE - FOOD.COM
I made only a couple changes to this recipe I adopted from the RecipeZaar account in February 2005. I increased the butter from 3/4 to 1 cup, changed the milk from canned evaporated milk (which I am not terribly fond of) to regular whole milk, and decreased the amount of milk from 1 cup to 3/4 cup (the additional 1/4 cup butter makes up the difference). This delicious topping is the perfect topping for Recipe #7061.
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix sugar, butter, and milk in a heavy saucepan (2 quarts or larger) and bring to a boil over medium heat, stirring 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--This is the only frosting you will want to use over Fruit Cocktail Cake (Recipe #7061)!
Nutrition Facts : Calories 296.3, FatContent 21.4, SaturatedFatContent 12.3, CholesterolContent 42.2, SodiumContent 116.4, CarbohydrateContent 27.2, FiberContent 1, SugarContent 26.2, ProteinContent 1.3
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