Usual proportions are 2 egg whites to 1 teaspoon of lemon juice, 1 teaspoon of glycerine, and around 1 pound of sugar depending on the application. As well marzipan icing coating cakes and biscuits, royal icing is used to make decorations such as flowers and figures for putting on the cake. The royal icing is piped into shapes which are allowed to harden on a non-stick surface. These can then be arranged to create edible decorative effects on a variety of sweet foods.
The glycerine must be omitted for this purpose. Royal icing is traditionally prepared with raw egg whites, which have a very small chance of transmitting salmonella poisoning. The Oxford Companion to Sugar and Sweets. Nothing says Christmas like stollen with marzipan. Soak the dried fruit in 100ml of hot water.
Put the flour in a bowl. Stir in the yeast and apple juice mixture to form a smooth dough, then cover and leave to prove somewhere warm until roughly doubled in size, about 1-2 hrs. You can also put the dough in the fridge to rise slowly overnight. Drain the fruit and add to the dough along with the nuts, spices and marzipan. Squish everything together, then turn the dough out onto a lightly floured work surface and knead until the fruit stays in the dough. Shape the dough into a sausage shape and put it on a baking tray lined with baking parchment.
1 hr until it has risen by about a quarter. 2 and bake for 25-30 mins more until golden brown and firm to the touch. Remove the stollen from the oven and brush all over with the melted butter. Dust with the icing sugar and leave to cool completely before slicing. Store any remaining stollen, well wrapped, in an airtight container.
This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Icing can be formed into shapes such as flowers and leaves using a pastry bag. Such decorations are commonplace on birthday and wedding cakes. Edible dyes can be added to icing mixtures to achieve a desired hue. This can be flavored and colored as desired, for example, by using lemon juice in place of the water. The method of application largely depends on the type and texture of icing being used.