Working with royal icing is not difficult but it requires ones pay attention to details. It is not something that I work in rush. I really love seeing colourful royal icing flows through piping tip, it is just fascinating. This video covers Storing, Thinning & Thickening, Consistency & How to determine and more. These are based on my experience and preference when working with royal icing. Use it as a general guide, and take some time experimenting to get what's right for you.
1. HOW TO KEEP ROYAL ICING FROM DRYING
Royal Icing dries quickly. It should be covered in a damp cloth if being used and well - covered with cling film if being stored.
2. HOW TO THIN ROYAL ICING
To thin down royal icing, scoop out the amount of icing needed, then add a tiny bit of wanter at a time and mix well. Some people like to use spray bottle filled with water, I prefer using measuring spoons. Keep adding and mixing until it reaches your desired consistency.
3. HOW TO THICKEN ROYAL ICING
As I decorate cookies, there are times I need to convert thin icing back to piping consistency for some line works. To do this, add a small amount of icing at a time and mix well. Keep adding and mixing icing sugar until desired consistency is reached.
4. HOW TO DETERMINE CONSISTENCY
Royal Icing consistency is determined by "drawing" a line through the icing. Once the line is drawn, count how many seconds it takes for the line to disappear into the rest of the icing. That is what we call the "icing count". Each type of icing has a particular "icing count". Use them as a general guide, and take some time experimenting to get what's right for you.
a. Stiff Royal Icing Consistency (STIFF)
Icing count: Infinite
Common Consistency Comparison: cake frosting, buttercream
When to use: Figure piping, string works, leaves, flowers with upright petals, ruffles, stencil
b. Medium Royal Icing Consistency
Icing Count: 25 seconds to 30 seconds
Common Consistency Comparison: toothpaste, pudding
When to use: borders, stars, shells, and flowers with flat petals
c. Thin Royal Icing Consistency (THIN) - my favorite
Icing count: 12 seconds to 20 seconds, depending on personal preference
Common Consistency Comparison: ketchup, ranch dressing
When to use: writing, vines, leaves, outlining and flooding with one consistency, creating puffy areas.
d. Run-out (flood) Royal Icing Consistency
Icing count: 5-10 seconds
Common Consistency Comparison: shampoo, honey
When to use: filling large areas, wet-on-wet effects, marble effects. Note: you will need to outline cookies before filling them with run-out icing.
5. PRESSURE CONTROL:
In addition to having the proper icing consistency and the correct bag position, you’ll need to master three types of pressure control; heavy, medium and light. The size and uniformity of your icing designs are affected by the amount of pressure applied to piping bag and the steadiness of that pressure. (in other words, how you squeeze and relax your grip on the decorating bag). Practice to move the bag in a free and easy glide while just the right amount of icing flows through the tip.
6. DRYING COOKIES
Let decorated royal icing cookies dry completely before packing
Dry them overnight in room temperature
A table top fan or dehydrator will help speed up the icing drying time.
Good luck and having baking!
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