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I use the following recipe from Colette
Peters. It works well every time: From CAKES TO DREAM ON, by Colette Peters plus my notes. *RAW EGG
WARNING ~ OTHER SAFE ROYAL ICING RECIPE:
1. Stir the powdered sugar with the meringue powder, then add the lemon juice and slowly add the water until it is absorbed. You don't want to add it too fast, it may get too watery too quickly. 2. When it is stiff, beat for several minutes, add water drop
by drop to thin the consistency if you wish. If you are using this recipe for
construction or delicate lace work, ONLY beat it with a paddle and do not over
beat. This prevents too much air being beaten into the mixture and it becoming
brittle when dry. I like a medium stiff for building the
gingerbread houses
and for finished piping. For piping onto
gingerbread men, I
like the icing to be a little thinner. It is easy to thin the icing, it is HARD
to make it stiff again OUTLINE CONSISTENCY: Generally, the consistency that you'll obtain following these proportions is thick enough to outline cookies:
Combine all ingredients. This is mixed with the paddle
attachment on an electric mixer for about ten minutes on high speed. Royal icing can be made in different consistencies is piped with a pastry bag or decorating cone. The icing can be thickened or thinned by varying the amount of egg whites and sugar. A thinner icing (with more egg whites) is best for flooding, since it spreads more smoothly; a thicker icing (with more sugar) is best for piping. STIFF CONSISTENCY: This is used for piping, run-outs and sticking decorations onto cakes. It dries very hard and holds its shape when piped. It is made by:
Whisk the egg white in a large bowl with a fork. Add a quarter of the confectioners' sugar and beat well. Gradually work in the remaining confectioner's sugar, beating well between each addition until the mixture holds its shape. Lay a piece of plastic wrap on top of the icing and cover the bowl with a damp cloth to prevent the icing from drying out. Store at room temperature. NOTE: You can pipe royal icing from a coronet. How to Make a Cornet: The Cornet: A cornet is a small piping bag made from parchment paper. It is usually used to make fine decorations. Cut an 8-by-12-by-14 1/2-inch triangle from a sheet of parchment paper. Hold the middle of the long side of the triangle between two fingers of 1 hand. Take the tip of the triangle on the short, wide end and roll it toward the other tip of that same end while simultaneously pulling it in an upward motion. The tip of a cone will form where your thumb and finger hold it on the long side. Release your grip from the long side, so that you are now holding the 2 corners where they meet. The paper will already resemble a partially formed cone. Roll the remaining tail until it is completely rolled into a cone. There will be 1 point sticking up from the open end. Fold it inside toward the center, and crease the fold. Now you should have a cornet. To close the cornet once it has been filled, fold it away from the seam; this will keep the seam from opening. Use a pair of scissors or a sharp paring knife to cut an opening at the tip of the cornet to the desired size. |
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