Keeping Marzipan (2024)

FAQs

What is the proper way of storing marzipan? ›

Wrap it up well in clingfilm and a freezer bag, store it in a cool pantry or cupboard. Equally you can freeze it as long as it is wrapped up very well. Defrost it in the wrappping and knead it until pliable.

It will keep in the fridge for up to 6 weeks. If using it to cover a cake, the marzipan must be allowed to fully dry on the cake for 2-3 days before applying the sugarpaste. Dry marzipan kept it in a cool dry place should be fine for 2-3 months.

The rule is that only a mass containing at least 50 parts of marzipan (which must be made of at least half almonds and no more than half sugar) and 50 parts of sugars (usually i.e. icing sugar) may be sold and produced under the name marzipan.

KEEP THE AIR OUT

Marzipan will start to harden when it is exposed to the air, so keep any unused marzipan tightly wrapped in plastic food bags. It does not need to be kept in the fridge, but do note the Best Before date if you remove it from the original packaging.

A: If you have only used part of a packet of marzipan and have no immediate use for the left overs, you can tightly wrap the unused marzipan in freezer bags and freeze for up to 6 months. If your packets are unopened you will probably find you don't need to as marzipan naturally has a long shelf life.

If the marzipan has turned hard, overly dry and brittle, or shows any signs of mold, it's definitely time to throw it away.

The videos below give great tips on how to trim it neatly and create the perfect base for icing your Christmas cake. Leave the Christmas cake covered in marzipan in a cool, dry place. Allow it to dry for at least 24 hours before covering with fondant icing, and at least two days before covering with royal icing.

Marzipan should ideally dry out before you apply icing. This can take anything from one to five days, with homemade marzipan usually taking longer than ready-made.

Storage: Marzipan should be kept in a cool, dry place if unopened and in a refrigerator if opened. Unopened store-bought: 6-12 months in a cool, dry place. Opened: 2-4 weeks in the refrigerator. Homemade: Less preservatives suggest a shorter shelf life, typically a few weeks.

However, marzipan isn't especially popular in North America. It's not that we don't like it—because unless you have a nut allergy, who wouldn't like marzipan? —it's just that we don't eat it much. Often, we just sell it as an ingredient called “almond paste,” which strikes me as functional and lacking in romance.

Why is marzipan so expensive? ›

Marzipan comes from nuts—it's traditionally made with ground almonds. In order to maintain quality standards, many countries regulate the percentage of almonds a recipe must have for it to be legally called "marzipan." This discourages the use of apricot kernels as a cheap substitute for almonds.

The glory of marzipan is because it holds a shape easily, you can cut out or mold your own figures to decorate holiday pastries. It's also used as a kind of heavy-duty frosting for Christmas cakes because it helps long-keeping cakes (like fruitcakes) retain their moisture instead of going stale.

Stored this way, it will stay moist and won't absorb any odors. Marzipan will keep for three months in the refrigerator or up to six months in the freezer.

If there are no signs of spoilage such as an off smell, discoloration, or mold, and it has been stored properly, expired marzipan is generally considered safe to consume.

I would try cutting it into chunks and putting it into either a stand mixer with the paddle or a food processor and making it small then adding a bit of warm water to soften. It may break and turn into a mess though, overworking marzipan can be risky. The last time it happened, the log was literally a log.

Marzipan needs to be stored air-tight to prevent it from drying out. Due to the oil contained in the almonds, it should be kept in a cool, dark place like the refrigerator so it won't turn rancid.

Answer. Answer: What happen if marzipan is stored unwrapped? Dries out.

Marzipan should ideally dry out before you apply icing. This can take anything from one to five days, with homemade marzipan usually taking longer than ready-made. It's ready when it feels dry (it will feel quite oily at first).

To make the most out of marzipan, Foods Guy shares that the almond dough can be kept for up to one month at room temperature, six months in the fridge, or three years in the freezer. Moreover, it should go without saying, but unopened (store-bought) marzipan will last the longest.