Sunday, 25 September 2011

Royal Icing. Flooding Technique

I have always struggled with getting the icing just right and I still struggle but so far this recipe is the closest I have gotten. You'll have to forgive me with the pictures on the finished biscuit as I did these without nozzles. When I have the right nozzles, hoping to get the decorating bottles as it will be easier with the pressure. I will up load what I have done.

What you need:
2 sachets of egg white powder
20 tbsp water
1 lb sifted icing sugar (keep the bag out as you may need more)

What you do:
In a bowl put your egg white powder and water and whisk until frothy

Mix in your icing sugar a little at a time, your icing should hold stiff peaks when ready and you should be able to draw a line through it with out it merging together. If needs be add more icing sugar.

seperate the icing into bowls (the amount of bows depends on the amount of colours you are using)
Add your colours if your icing goes runny add more icing sugar.
Cover your icing with cling film to prevent it drying out.
Put some of your icing into decorating bottles or piping bags, if you are decorating nozzles use a small round tip. nozzles that are not in use you need to cover with a damp towel.
Do all your out lines first.
Water down your icing with 1/2 a tsp of water so that when you count the icing should merge together when you reach 10, if it does not quite merge give the bowl a shake, if it merges it is fine. if it merges before 6 then add more icing sugar.

Put some of your icing into decorating bottles or piping bags, if you are decorating nozzles use a small round tip. nozzles that are not in use you need to cover with a damp towel.
Fill in your pictures.
Hold your cookies by the strongest point a shake the cookie so that your lines merge, use a needle to pop any air bubble and if the icing has not quite reached the out lines use the needle like a paint brush a spread your icing to the lines.

If you want to add a different colour, that is not raised, to what you have done on your decorated cookie then use your watered down icing pipe it onto your cookie give it a shake.

 To do a raised colour let your cookie dry and then use the icing you would for the out lining and draw on top of your icing.

Any left over icing can be stored in air tight containers with cling film pressed on top of the icing to prevent drying out.
I am not sure how long it can be stored for as I tend to use mine within a couple of days.

Happy Baking

Shelly
xxx

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