Royal Iceing and Marizpan

edited 28 October 2017 at 8:58PM in Old Style MoneySaving
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kah22kah22 Forumite
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edited 28 October 2017 at 8:58PM in Old Style MoneySaving
I was doing a tidy up of my kitchen larder today and found a packet of Dr.!Oetker ready to roll Royal-Icing. The packet was unopened in its original foil paper and while the packet gave a date of Oct 2017. I’m wondering if that’s a date selected by the manufacturer or a true use by date

Homemade Royal Icing I know consists mainly of sugar but with the addition of eggs. I’m assuming eggs, in some form, are used in commercial manufacturing. Should the sugar not act as a preserving agent ?

My reason for asking is that I’m looking down the road at Christmas and thinking of my cake. In my house the cake can last well into February and wondering if that Icing or marzipan would go off by then. The cake will be well preserved ��

I’ve also discovered a pack of Dr Oetker’s marzipan but from what I’ve been reading I think that will have to go to the bin.

While the recipe is quite simple
90g icing sugar, plus extra for dusting
90g golden caster sugar
1 large egg, lightly beaten
a few drops pure almond extract
1 teaspoon brandy
175g ground almonds
a little icing sugar (to knead and roll)
the recipe is taken from Delia Online
but as Christmas is so important an event I want to insure I get everything consistent thus my reason for opting for the commercial mix

How’s your cake(s) coming on?


  • edited 29 October 2017 at 8:06AM
    Callie22Callie22 Forumite
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    edited 29 October 2017 at 8:06AM
    Without seeing the packet I can't be sure, but it's unlikely to be royal icing as you can't roll that - I think it's more likely ready to roll fondant icing. Royal icing is made from icing sugar and egg whites (usually in commercial products, this is pasteurised) and occasionally glycerine. It's the stuff that you can pipe or turn into a snow scene, and it will dry to be hard and crunchy.

    Commercial fondant icing is usually made from sugar, glucose syrup and oil, and is the soft stuff that you can roll and mould. The sugar will act as a preservative so it'll probably be ok to use, but personally I'd give it a taste before putting it on the cake as it's possible that the oil might make it taste a little rancid if it's too old. Personally I'd probably buy some fresh, just because you want to keep it into next year.

    I would definitely buy some fresh marzipan as the oils in that can make it taste rancid quite quickly. Homemade is far superior when it comes to the texture and flavour but you do have to be a little bit careful when you're making it as you don't want to overknead it and make it oily.
  • CurlyTopCurlyTop Forumite
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    I thought Dr Oetker only did ready roll fondant icing. I think the date is a best before and not a use by date, which is a difference. I've made cakes and had icing left over, placed it in a sealed bag in dark cupboard and not a problem with it. It may a week or two over the date when I'very used it but its never given me a problem. If it's a best before date and remains unopened and it was me, I'd chance it on the cake ... but everyone is different.
  • Linda32Linda32 Forumite
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    Hi, it won't be a use by date, that is only on meat, fish, pork pies etc as an example. It will be a best before date which means just that, it will be best before October 2017. After that the texture and taste will not be 'best'. As you are going to use it on a Christmas Cake which as you say you will still have in February 2018, I wouldn't risk wasting the whole cake.

    As for my cake, I usually make it first week in November. Marzipan around first week in December then ice the week before.
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