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Icing The Fruit Cake

In this video I show you how to ice the fruit cake we have created thus far. Royal Icing 28g/1oz merriwhite (dried egg white) 225 ml/6 fl oz cold water (or can use 4 fresh egg whites) 1k/ 2lb 3oz icing sugar Optional addition: glycerine Method: 1. Measure the cold water into a bowl. Sprinkle the merriwhite on top of the water, and whisk briefly until just dissolved. (Don't make it too frothy.) (If using fresh eggs, separate the whites carefully into a bowl, and whisk briefly to remove elasticity, but not to make them frothy.) 2. Add half the icing sugar (no need to sieve if it's a new packet), and beat, preferably in an electric mixer, on the lowest speed using a beater rather than a whisk, for 1 minute. 3. Now add the remaining icing sugar and beat as before, for 5 minutes. 4. The icing should be the consistency of unwhipped double cream at the start of the process in stage 3, (if not, add a few more drops of water), but should thicken to a stiff, spreadable paste after 5 minutes beating due to expansion of the egg white. 5. If the required thickness is not achieved, a little more icing sugar can be added, but do not be tempted to do this until after beating, or you will create icing which is very difficult to pipe, and sets rock hard. 6. This icing will set to create a dry, crunchy consistency. If you prefer softer icing, add 3 teaspoons of glycerine at stage 4. 7. Store in an airtight tub, with cling film directly over the icing surface. Will keep, unused for 1 month if using merriwhite.