How to Make Royal Icing
Royal Icing is a typical coat in bakery that you can use to make many cake decorations.
Royal Icing Recipe
We can use Royal Icing to decorate cakes, cookies or any piece of bakery. Because of its consistency, royal icing can not only be used to make many figures as edges, ruffles, flowers, but also to attach pieces of pastillage work. Moreover, royal icing can be prepared in different amounts and be given different colors, as well.
También te puede interesar...
How to make edible modeling dough
Ingredients:
- 1 egg white
- ¼ of powdered sugar
- Lemon juice
Preparation:
Place the egg white in a bowl and stir adding sugar gradually with some lemon juice drops.
Beat constantly until stiff peaks form. Then, place the royal icing in a pastry bag and it is ready to decorate.
"Icing can be stored in the fridge in a hermetic container covered with plastic wrap."
Royal Icing Consistency
We can use royal icing to decorate my pieces of bakery according to its consistency, and such consistency will depend directly on the beating time.
We have many kinds of royal icing:
Thin Icing
This type of royal icing has a liquid and bright texture; that is why, it is not useful for decorating pieces of bakery, but it is very useful for coating cookies and cakes.
Medium Icing
It is creamier than the other one, but this one particularly, has less brightness.
The best way to work with this type of icing is by using thin piping nozzles. It is ideal for writing, making lines and outlining drawings.
Flood icing
It is creamy, with good consistency and with no brightness. It can be used with any type of piping nozzles and it is the best option to make ruffles, drawings, endings, etc.
Stiff Icing
It has a firm consistency and a tight texture. It is commonly used for making different flower petals.
También te puede interesar...
How to make classic whipped cream
"If the icing is to thin only a little more sugar should be added and in case it is too stiff add some lemon juice drops."
How to Store Royal Icing in the Fridge
Generally, icing can be stored in the fridge in a hermetic food container covered with a plastic wrap. In this way the icing will be fresh for 4 months. The only recommendation is to take it out from the fridge 24 hours before using it, beat it a little and leave it at room temperature.
While working with the icing, be aware that it should be covered with a dry cloth if the environment is too humid or a wet cloth if the environment is too dry.
Finally, if the icing is to thin only a little more sugar should be added and in case it is too stiff add some lemon juice drops.
