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Sunday, August 14, 2011

Royal Icing

Royal Icing
recipe by Peggy Porschen

1 tbsp eggwhite powder
510 gr confectioners sugar, sifted
1/2 tbsp lemon juice
80 ml water

Method :
Mix the eggwhite powder with water and pass through a strainer to get rid of any lumps.

Place the sugar in the clean bowl, add about 3/4 of eggwhite mixture and the lemon juice, and start mixing on low speed.

Once the sugar and the eggwhite mixture are well combined, check the consistency. If the sides of the bowl still look dry and crumbly, add some more eggwhite mixture untill the icing lokks almost smooth, but not wet.

Keep mixing for about 4 to 5 min, until it reaches stiff peak consistency.

Spoon into a plastic container, cover with a clean damp cloth and the lid; store at room temperature.

Royal Icing Consistencies:

Simply thin down your basic royal icing with water, a little bit at a time, mixing with a spatula, until you have the right consistency. Keep your icing covered with plastic wrap or a damp cloth when not using it, to stop it from drying out.
Stiff-Peak Consistency
for piping sugar flowers and leaves
Soft-Peak Consistemcy
for piping lines, dots and borders
Runny Consistency
for filling in the middle of spaces

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