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Ingredients

Method

  • STEP 1

    Whisk the egg whites until lightly whipped. Add the icing sugar a few tbsps at a time, whisking continuously until all incorporated. Add the glucose and lemon juice.

  • STEP 2

    Continue whisking until the icing is thick enough to hold stiff peaks when you lift the beaters and is smooth and shiny.

  • STEP 3

    Use a palette knife to spread the icing over the top and sides of your marzipaned cake. For a snowy effect, make little dips and peaks with a teaspoon. Leave to firm up somewhere cool and dry (not the fridge) for 24 hrs before cutting the cake.

Goes well with

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A star rating of 5 out of 5.16 ratings
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