Marzipan frosting contains primarily egg whites, confectioner's sugar and almonds. The recipe for marzipan varies due to additional ingredients included such as lemon juice, almond extract and rose water. Marzipan typically is added before fondant icing is applied to protect the cake from moisture. The icing can also be transformed and molded to make shapes and designs on a cake. Marzipan frosting differs from almond paste because it has a higher percentage of almonds. Marzipan frosting will add an almond taste to your cake and you can use it for other dessert recipes like cookies and pastries.
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Crack two eggs and place them into an egg separator to remove the yolks. Catch the egg whites in a medium-sized bowl underneath the separator.
Add 1/2 lb. of grated and blanched almonds to the egg whites. Mix the egg whites while slowly adding the confectioner's sugar until you use it all.
Add the almonds after you mix in the entire batch of confectioner's sugar. Stir in the lemon juice and almond extract until it evenly distributes. Whisk the mixture until the paste has a texture similar to dough.
Knead the icing with your hands on a flat surface sprinkled with confectioner's sugar. Store the marzipan icing covered in the refrigerator until ready to use. It will last for a month in the refrigerator.