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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wanting to try a new royal icing today , duz any1 know the best recipe for over piping ?? please help ; )
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Permalink Reply by Linda Wolff on
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Hi Gail, I wonder if it may just need a little more beating to add some air to it. If it seems too wet, you might go with a scant (whatever it is calling for) like just a tiny bit less water. You are doing an excellent job on your over piping, though. I love the look!
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I will try that ! . I ran out of PS so I am playing with the left overs now , just finished a little more practice on what was called the barrel and string, be back in a few to post it !~
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By the way, Gail, with Royal Icing, I don't think it is effected by the heat in your hands. My granddaughter Jade has ovens for hands and royal icing is the only one she can use without it melting everywhere.
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oh , just lost everything I typed ! eeerrr , ok I tried making a parchment bag, , lol after a few try's,, it worked !, lol little crunched but worked , lol , working with some left over royal icing , did a few more practice works , I think you rite I need to let it whip more ! any way , have to go get some more PS , ! did some what the class is saying barrels and overlay work with some string work on top ,
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P1120801.JPG, 3 MB
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here are some more practice over lay with royal icing
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P1120805.JPG, 2.9 MB
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P1120795.JPG, 2.9 MB
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P1120801.JPG, 3 MB
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https://plus.google.com/photos/100159226900617485135/albums/5896072... work , piping over lay royal icing , think i'l try to overlay with some Bettercream or buttercream , since I ran out of my PS !
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Permalink Reply by Cyn on
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think you need to use less water. The recipe I use calls for:
3 tablespoons Meringue Powder
4 cups (about 1 lb.) confectioners' sugar
6 tablespoons warm waterand I always start with 5 Tbs, or 1/3 c warm water, because you can always add a little more if you need it, but you can't take it away. The amount of water is to replace the liquid you'd be getting with raw egg whites if you used them instead of meringue powder, so go light and add by the drops if it's too dry as you mix it. Also, mix it a good ten minutes if you need to to get it dry looking. If it's shiny, it's not whipped enough, and probably has too much water in it.
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Permalink Reply by Katy Nott on
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Gail, I don't know how you make your RI over there, but personally, all I use is egg white and icing sugar. The ratios vary according to what type of consistency you want on your icing. If you want it softer to make it edible (say you're covering a cake in it), then I add glycerine, which stops it going too hard. But for hard piping work, then just the stiff peak consistency. Start off adding a little icing sugar at a time and then beat it a lot, like Linda says. If you get it too stiff, then you can add a little water. I think I may have given you this link before, but it's quite helpful (and she also makes parchment piping bags!).
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you definitely seem to be getting the hang of it though, judging by your photos. Nice job
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thank you Katy ;x and Cyn ;x !I will be checking out both , , I 'l let you both know what's up , and how its going ,I did try the winbeckler, recipe for her buttercream , that didn't work at all ,lol what a mess ,than i'l try crusting buttercream ! so on to more test icing's having fun ,I love learning piping ,so many beautiful cakes are piped , and I have the need to learn ;) so any one else that has more recipe's let me know please;x ,
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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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