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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]]) | Royal icing sets rock hard and solid and is made from [[icing sugar]], whisked [[egg whites]], and [[lemon juice]] (or [[vinegar]]), but 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 takes about to set 4-6 hours to set for a thin layer, but very thick layers can take several days. For coating cakes, it is best apply it in several thin layers, allowing it to dry each time in between. It will keep in a cool area for 1-2 days in a bowl covered with a damp tea towel. | ||
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. | 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. | ||