Royal icing for cakes - how to make icing for cakes at home, step by step recipe photos

Royal icing, icing (Royal Icing) is often used to paint the gingerbread, gingerbread houses, or simply to decorate desserts. Prepare it is not as difficult as it seems at first glance. Correctly to make white and color glaze to paint the gingerbread cakes and help you my advice, and a detailed description of each step with photos. Having a high quality protein made royal icing, beautifully decorate a cake, dessert or decorate cakes is simply.

Ingredients:

• 1 egg protein (L-0 or D-B);
• 170-200 grams vanilla icing sugar;
• 4 drops of citric acid;
• edible water-soluble dyes.

I will start with the fact that the ingredients indicates the number of products which will need one serving. Number of glaze, icing, which you can see in the photo below, is made of three pieces.

Before moving on to the icing recipe, I want to give a couple of tips. If you overdo it with powdered sugar, do not worry. To fix this, add a little less than half a teaspoon of water and stir the whole mass. If you have any icing for cakes at the end of the work, cover it with cling film in contact with the surface and store it in the refrigerator. Within a couple of days, you can still use it. If icing thickened during this time, adding water as described above. And another important point: the amount of powdered sugar specified in the recipe is always changing, depending on the size of the protein.

How to make icing for cakes, pies and desserts

So, take a bowl or any dish with high sides, put it in the protein. With the help of a fork shaken, but not whisk (!) It. When icing cooking, in general, can not shake up the protein. Add the citric acid and icing sugar portions, a pair of spoons. Mix everything with a fork, and even add a few tablespoons of powdered sugar - mix.

Willingness protein glaze check this: lift the fork up and look like drains. If it happens quickly, add more powdered sugar. The photo shows my icing ribbon falls, but it happens quickly, so I did add the powder.

Add more powdered sugar, icing for cakes begins to drain slower and, in the end, intermittently. But she still keeps bad shape after draining. This suggests that even very little need to add powder.

Now, when I lifted the plug can be observed that the icing runs off slowly at the bottom of fixed form, and on the plug engages a good drop. All our royal icing, icing is ready. Now it can be divided into portions, add dye desired color, mix it with a fork and decorate cakes.

All unused portions of icing close the cling film in contact with it to remove excess air. Further, simply take a disposable piping bag or cornet manufacture of paper food themselves, fill the icing, the small cut the tip and paint selected patterns, pictures directly on cakes, pastry or other baking.

To draw more elaborate decorations for the cake or dessert, you can resort to some tricks. Make beautiful decorations can be quickly and simply, if you draw the pattern that you have on a normal sheet of paper (A-4) and put it in a file. Next, just start drawing glaze pastry bag stencilled.

When the desired pattern is ready, then carefully take out a stencil that can be used many times, and leave all harden at room temperature.

Every time drying out different times, which entirely depends on the humidity in the room. The lower the humidity, the faster everything will freeze.