Royal Icing Tip
Hi there! I am trying to make a pagoda with royal icing. Is there a secret to make it stronger? The piping is done with a no. 1 nozzle but some just breaks to easily. What is the best size nozzle to use for this and also for trellis and bridge work? I would really like to do this right.
Replies to This Discussion
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Permalink Reply by art deco cakes by galidink on
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i was told if you use fresh egg whits its stronger , i havn't tryed it yet tho ; ( i also would love to know ,
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i wonder Katy ?
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Permalink Reply by Katy Nott on
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Good idea Gail - My Mum always used fresh egg whites and lemon juice when she wanted a hard finish. She used to do quite a bit of lattice work. Maggie, this might be your answer.....
art deco cakes by galidink said:i was told if you use fresh egg whits its stronger , i havn't tryed it yet tho ; ( i also would love to know ,
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Permalink Reply by Magdalena Visser on
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I always use fresh egg whites. I make everything from scratch. No ready made mixes or anything. My royal icing is made with egg white. icing sugar ( I believe you call it confectionery sugar) and either tartaric acid or lemon juice. I find the tartaric makes it more sour, but a bit stronger.
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Oh rats, it's not that then. I guess maybe you need to try a no 2 tip and leave it to dry for longer.....
Magdalena Visser said:I always use fresh egg whites. I make everything from scratch. No ready made mixes or anything. My royal icing is made with egg white. icing sugar ( I believe you call it confectionery sugar) and either tartaric acid or lemon juice. I find the tartaric makes it more sour, but a bit stronger.
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I am going to sound like a spoiled brat...the no. 2 is to wide and it looks to coarse, I want it dainty.
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i never used any fresh egg whites yet , due to i dont do that many cakes at all mostly i just play !
, when i do make it to play ,i use the wilton recipe ! ; ? i need to try this been wanting to try some piping , i will try ure recipe ! ; )x
Katy Nott said:Oh rats, it's not that then. I guess maybe you need to try a no 2 tip and leave it to dry for longer.....
Magdalena Visser said:I always use fresh egg whites. I make everything from scratch. No ready made mixes or anything. My royal icing is made with egg white. icing sugar ( I believe you call it confectionery sugar) and either tartaric acid or lemon juice. I find the tartaric makes it more sour, but a bit stronger.
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been looking for some good recipes ! i found one for stronger royal icing, for string work , 1 cup of royal icing ! 1/8 teasp , of gumarabice , 1/4 teasp of glucose !
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Permalink Reply by Les Brown on
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Hi Magdalena have you tried overpiping it to build it up in layers it does take a steady hand but that way you can get away with still using a No1 nozzle you just need to let each layer dry thoroughly before adding another layer, also if your piping onto either greaseproof paper or a sheet of acetate if you carefully remove the piece when its completely dry and turn it over you can then overpipe onto the back.
hope that helps
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lve this site , i learn so much just by reading all the comments , awesome ;xxx
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Thank you Les, I will try it over pipe. I Don'r really need this, it's just that I had some left and thought I'll try to make the pagoda, I've had the picture for about 10 years. Only the roof survived and I made something small which I will be able to use somewhere. But I am sure we will all do some research on this topic. We are all winners and won't allow royal icing to get the better of us! ;o}
!
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