over piping ?
I am finding my royal icing is soft , and I am not sure if its from the heat of my hands , or the recipe ? I do know the peak is to stand up ! or is it better to use parchment bag , !
Replies to This Discussion
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Permalink Reply by art deco cakes by galidink on
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THANK YOU LINDA ; ) , I WILL BE TRYING AS MANY AS I CAN , HAVE TO GET TO THE STORE AND GET LOTS OF ps , I HAVE LOTS OF EGGS IN ALWAYS AND A 2&1/2 lb can of egg whites powder !from HONEYVILLE FARMS !
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Permalink Reply by Katy Nott on
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Exactly Linda - it's ideal for sturdy work, but borders on inedible!
Linda Wolff said:I have also used the egg white recipe like what Katy was talking about, and it seemed to set up like concrete once it dried! Not such a bad thing when you are just learning how to do this stuff. Especially if there are very tiny lines you are making that you don't want to break.
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OK ANOTHER ?? ! how about a good crusting buttercream ? duz any1 have a real good crusting one that holds up ! ?
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Permalink Reply by Linda Wolff on
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The one I use, Gail is 10 oz. Crisco (about a cup and a half)
1 stick of real butter (optional...more for flavor)
2/3 cup water
3 pounds of powdered sugar (if using from grocery store bags, it equals 1 full bag and half of another) I personally I use Sam's 7 pound bags so I always weigh it.
3 tbs. meringue powder
1 tsp. salt
1 tbs. vanilla
1 tsp. whatever other flavoring you want to add with.
If you omit the stick of butter, you will have a heavier icing that will crust up better. Because of my carpal tunnel, I try to keep it as soft as I dare without making the icing too soft and runny. I have to add that extra butter so that my wrists don't start tingling.
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oh wow !, I just ran out of the 7 lb bag from sam's lol ,, but your recipe sounds so much better ! I never used the meringue in it , ! ; )) and only used 2 lb's of powder sugar ! well now , this is awesome , I use Crisco also , but only used 1 cup ! so this is a must recipe for me ! thank you so very much Linda
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See how it works for you Gail! (For taste, I always use a tablespoon of vanilla...yummmmy) Post some good pics! By the way, I use a Kitchen Aid mixer and beat the living daylights out of for a good 10 minutes on high speed with a paddle beater, once all of the powdered sugar is incorporated into it all.
art deco cakes by galidink said:oh wow !, I just ran out of the 7 lb bag from sam's lol ,, but your recipe sounds so much better ! I never used the meringue in it , ! ; )) and only used 2 lb's of powder sugar ! well now , this is awesome , I use Crisco also , but only used 1 cup ! so this is a must recipe for me ! thank you so very much Linda
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WILL DO , ! I DO USE THE PADDLE ALSO , I don't think I ever beat it for 10 min tho ! thank you , I will let you know how all works out ,
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Permalink Reply by Deah on
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Gail, how did you get started on this? Did you find a favorite tutorial or book? I'd like to try it but I need something simple.
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its a craftys class. but as Linda and Katy ! HAVE been given me lots of tips ! , iv seen so many beautiful piping's on cake , I need to try , ; )) I just love them , LINDA , DUZ AWESOME JOB ON THEM ! so , I am practicing and posting how far I am getting , you really should try it , it is fun , and oh so pretty , post pictures on this discussion so we can all do it together ,
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more practice work
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Okay, I found one of my cakes that is over piped in butter cream. I cut a portion of the picture hopefully, showing a little more close up. We will see.....
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Here is another picture that may not be so grainy of a different cake. I don't know if you can actually call it over piping, but possibly? It's also butter cream.
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