Cake Decorating Community - Cakes We Bake

After spending the day at the arboretum picking out the perfect pumpkins and looking at the golden sunflowers I decided to bake up a batch of  sugar cookies and paint them with sunflowers and sunflower leaves. Lately, my attention has turned toward edible painting on cakes and cookies. I use a one stroke method to paint most of my designs. One stroke painting is a decorative painting technique...

Royal Icing Recipe, with raw egg whites

  • 907 grams/ 7 1/2-cup  icing sugar, sifted 4 times
  • 225 gram/ 5/8-cup egg whites
  • 1/4-teaspoon cream of tartar, if NOT using copper
  • 1/4 teaspoon egg white powder, not meringue powder
  • 1-teaaspoons almond extract

Royal Icing with Meringue Powder:

  •  80 grams/ 14 cup. plus 2 Tablespoons meringue powder, (NOT EGG WHITE POWDER)
  • 236 grams/ 1-cup water
  • 907 grams/ 7 1/2-cups icing sugar
  • 2-teaspoon almond extract

In the bowl of a standing mixer pour warm water beat (by hand) to a soft peak consistency, sift icing sugar over the mixture, add lemon juice and almond extract. Beat on the lowest speed, with the paddle attachment to reach off-peak consistency. If the royal icing has not soften enough keep beating, on low, in 3 minute increments until off-peak consistency is achieved. Add the almond extract and beat, on low speed, for 30 to 60 seconds. Transfer to a container and cover with a damp cloth.

Watch the video tutorial for painting on fondant »

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