1 year, 10 months ago
about How to Make Royal Icing
when and how to apply.
Cake is already baked.How do I proceed from here.Should the egg b at room temperature?
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M$1 Answer
There are two ways to make Royal icing. One is using safe prepared meringue powder, the other is with fresh meringue or egg whites.
For royal icing you will need
1 egg white
2 ½ cups cup 10X powdered confectioners sugar
¼ teaspoon cream of tartar
Lemon juice
Gel food coloring
Large flexible cake icing spatula
In a deep clean bowl beat and whip egg whites until they begin to foam. Sprinkle the cream of tartar over the egg whites and continue to whip. To the whipped meringue fold in the powdered sugar and mix in completely and a few drops of lemon juice at a time so that the sugar will incorporate. As you do the meringue will slowly deflate a little bit. Keep incorporating the sugar until you have thick stiff icing.
I have never used meringue powder icing. I have always made it fresh. Just follow the package directions of foolproof icing.
Once the cake is cool and is ready to spread. Dust off any crumbs.
To ice your cake you can add colors or leave it white. To add color, use only GEL coloring. Liquid colors will make the icing runny. To use colored icing, in a separate bowl place some plain icing and add just a pinprick of color and work it in.
Using a flexible icing spatula take a dollop and place it in the center of the top of the cake, Spread out evenly. Then apply dollop on the side and holding the spatula at a 45-degree angle and the blade perpendicular to the cake, place the edge the edge against the cake, pull the icing along the side. When it is thinned out, apply another large dollop and do it again, going around the cake. Then fill in any gaps with back of spoon. And smooth again. Make sure your kitchen and cake is cool so that it will not run. Once the icing is set, it forms a nice hard shell.
For royal icing you will need
1 egg white
2 ½ cups cup 10X powdered confectioners sugar
¼ teaspoon cream of tartar
Lemon juice
Gel food coloring
Large flexible cake icing spatula
In a deep clean bowl beat and whip egg whites until they begin to foam. Sprinkle the cream of tartar over the egg whites and continue to whip. To the whipped meringue fold in the powdered sugar and mix in completely and a few drops of lemon juice at a time so that the sugar will incorporate. As you do the meringue will slowly deflate a little bit. Keep incorporating the sugar until you have thick stiff icing.
I have never used meringue powder icing. I have always made it fresh. Just follow the package directions of foolproof icing.
Once the cake is cool and is ready to spread. Dust off any crumbs.
To ice your cake you can add colors or leave it white. To add color, use only GEL coloring. Liquid colors will make the icing runny. To use colored icing, in a separate bowl place some plain icing and add just a pinprick of color and work it in.
Using a flexible icing spatula take a dollop and place it in the center of the top of the cake, Spread out evenly. Then apply dollop on the side and holding the spatula at a 45-degree angle and the blade perpendicular to the cake, place the edge the edge against the cake, pull the icing along the side. When it is thinned out, apply another large dollop and do it again, going around the cake. Then fill in any gaps with back of spoon. And smooth again. Make sure your kitchen and cake is cool so that it will not run. Once the icing is set, it forms a nice hard shell.
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
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