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Icing: Difference between revisions
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===Royal icing=== | ===Royal icing=== | ||
Royal icing sets rock hard and solid and is made from [[icing sugar]], whisked [[egg whites]], and [[lemon juice]] (or [[vinegar]]) that takes about to set 4-6 hpurs to set. Sometimes [[glycerine]] is added if you want a softer icing - however this is only suitable for covering cakes. It is normally used to cover celebration fruit cakes such as wedding and Christmas cakes which have a [[marzipan]] base. It can also be used for some decorations, including piping. It will keep in a cool area for 1-2 days in a bowl covered with a damp tea towel. For coating cakes, it is best apply it in several thin layers, allowing it to dry each time in between. | |||
For every 225g of [[icing sugar]], use 1 [[egg white]], 1 tsp [[lemon juice]] or [[vinegar]] and ½ tsp [[glycerine]] (if using). If you are reluctant to use raw [[egg whites]] for safety reasons, you can either pasteurise your [[eggs]] first or use a substitute such as albumen powder or dried [[egg white]]s. | |||
===Fondant icing (sugar paste)=== | ===Fondant icing (sugar paste)=== | ||