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Add a photoServings: 1
Ingredients
- 4 x Egg Whites
- 7 c. Confectioner's Sugar, sifted
- 1/4 tsp Acetic Acid
- 3 dsh Laundry Bluing
- 2 x Egg Whites
- 1 Tbsp. Fresh Lemon Juice
- 1 lb Confectioner's sugar
Directions
- FOR TRADITIONAL PREPARATION, place the egg whites in a bowl which has been scalded with warm water, then allowed to dry. It's important for the bowl to remain hot. Slightly beat the egg whites for about a minute, just long sufficient to make them liquid.
- Sift the confectioner's sugar, then add in half the sugar to the egg whites and beat the mix lightly for about 2 min. It is critically important which you do not skimp on the beating. Royal Frosting must be beaten till it becomes smooth and stiff.
- Gradually add in the remaining confectioner's sugar a little at a time, beating well after each addition. When the frosting is nearly stiff, add in the acetic acid (in this traditional method, you can't substitute lemon juice).
- At the very last moment of blending, add in the bluing to make sure which the frosting is as white as snow. Don't add in more than 3 drops, because the frosting will eventually turn gray. Do not worry if it seems a little on the blue side; which will disappear as you blend the bluing through the frosting.
- Using a spatula and occasionally dipping it in warm water to facilitate the spreading, frost the top and sides of the Irish Christmas Cake.
- Select a design or possibly pattern for your frosting, and add in 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 till 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, till the icing is smooth and shiny.
- The icing will be very stiff. Cover the bowl with a damp cloth if you don't 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 warm 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 dry cherries and/or possibly 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!
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