This is a portion of the royal icing with some color |
This is one of my favorites recipes when I need to make about 5 cups of royal icing. I got this recipe from The Well-Decorated Cake from Toba Garrett.
When I started the Cake Decoration class we started with something very simple like two (02) egg-white and some sifted confectioners' sugar until the consistency was "right" and some lime juice, that was okey for small cakes, but then I was always short and I needed to make more in the middle of the class, it was just a waste of time.
I use also the egg-white icing type because the Meringue Powder is a bit expensive here in Trinidad & Tobago (about 3 times more expensive than in Amazon.com), but this is a very good option for those who cannot or do not like to use egg-whites.
I have the book The Well- Decorated Cake from Toba Garrett, and started to use here recipe. What I love from her book is that She is a TEACHER, and in her book she really guide you in the journey to become in a Cake Decorator.
You can find this recipe in the page 138.
Note: in the Caribbean we use Royal Icing to decorate the entire cake, I mean we eat this icing (with out covering the cake with marzipan firts, like in the US) and also here we use this icing for ornamental purpose.
EGG-WHITE ROYAL ICING
Yield: 5 cups
Ingredients:
3 oz (84 gr) egg whites or pasteurized egg whites, room temperature
1 lb (454 gr) 10X confectioner's sugar, sifted.
1/2 tsp lemon juice
Lightly whip the egg whites on MEDIUM speed, using a paddle until the whites form soft peaks, about 3 minutes. Lower the speed and gradually add the sugar 1 cup (4oz. or112 g) at a time. Add lemon juice and beat on MEDIUM-HIGH speed for 5 to 8 minutes, or until the icing forms medium to stiff peaks. Cover the icing with plastic wrap until it's ready to use.
Note:
- This icing should be used within 1 day. For individual sensitive to egg whites or to avoid salmonella food poisoning, use only pasteurized egg whites.
- Storage in an airtight container with plastic wrap directly over the icing and refrigerate for up to 3 days. Beat with metal spatula before using.
ROYAL FROSTING (Cake Decoration Level 1, UWI Open Campus)
Ingredients:
2 eggs white
1/2 tsp. cream of tartar
3-1/2 cup icing sugar
1 - 2 tsp Lime juice
- Beat eggs whites until fluffy.
- Add cream of tartar and beat until firm but not dry.
- Add icing sugar gradually beating between each addition. Adding one or two tsp. lime juice helps icing to dry after decorating.
- Cover bowl with damp clothe to prevent frosting from drying out before it is placed on cake.
MERINGUE POWDER ROYAL ICING (EGG LESS ROYAL ICING)
Yield: 5 cups
Ingredients:
1/4 cup (1.6 oz. or 45 g) meringue powder
1/2 cup (120 ml) cols water
1 lb (454 g) 10X confectioners' sugar, sifted.
1/2 tsp lemon juice
Add meringue powder to cold water in a ixing bowl. Beat to a soft peak stage - about 3 minutes. Add the confetioners' sugar 1 cup at a time. Beat between each cup. Add the lemon juice. Beat for an additional 3 to 5 minutes on MEDIUM-HIGH speed or until the icing form medium to stiff peaks. Cover with plastic wrap until ready to use.
Note:
- Store in an airtight container.
- Use a grease-free glass container.
- This meringue powder royal icing can stay at room temperature for 2 weeks or it will keep in the refrigerator for up to 2 months.
- Beat before using.
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