Comments on: How to make royal icing http://cakejournal.com/tutorials/how-to-make-royal-icing/ How to make beautiful cakes, sweet cupcakes and delicious cookies Wed, 15 May 2013 20:23:16 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Louise http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-32/#comment-78886 Louise Thu, 25 Apr 2013 10:23:44 +0000 http://www.cakejournal.com/?p=215#comment-78886 I have very little experience in covering cakes with royal icing. So I think you will have to search for a good answer elsewhere. Maybe CakeCentral?

]]> By: Šämäthä Buck http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-32/#comment-78881 Šämäthä Buck Thu, 25 Apr 2013 05:26:28 +0000 http://www.cakejournal.com/?p=215#comment-78881 How much do u need for a 3 tiered cake? My three tiered cake is gonna be 3″, 6″, 9″ circle!

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-32/#comment-78862 Louise Mon, 22 Apr 2013 10:38:58 +0000 http://www.cakejournal.com/?p=215#comment-78862 Don’t know??? Sorry.

]]> By: Margie http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-32/#comment-78846 Margie Fri, 19 Apr 2013 13:35:58 +0000 http://www.cakejournal.com/?p=215#comment-78846 I have seen recipes that add corn syrup , what does that do?

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-31/#comment-78838 Louise Fri, 19 Apr 2013 07:58:26 +0000 http://www.cakejournal.com/?p=215#comment-78838 I think it would be much more sturdy if you did it in gum paste. If you want to do it in RI you need to make double of both the 8 and the 0 and glue those together with a flat “peg” in between. Round pegs are not good and I think that it will break.

]]> By: Ellie http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-31/#comment-78834 Ellie Thu, 18 Apr 2013 19:32:12 +0000 http://www.cakejournal.com/?p=215#comment-78834 I need to make a topper…that is simply an 8 and a 0 for an 80th birthday. She wants it brown…so I thought I’d make royal icing, tint it brown and make 8s and 0s on wax paper with a “peg” to stick in the cake. Have you done this before?

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-31/#comment-78477 Louise Tue, 12 Mar 2013 08:58:47 +0000 http://www.cakejournal.com/?p=215#comment-78477 Of course you can though it can be hard to stir at the end.

]]> By: izzy http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-31/#comment-78476 izzy Tue, 12 Mar 2013 01:00:46 +0000 http://www.cakejournal.com/?p=215#comment-78476 can you use a spoon if you dont have a mixer?

]]> By: Lobna Ossama http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-31/#comment-78475 Lobna Ossama Tue, 12 Mar 2013 00:41:34 +0000 http://www.cakejournal.com/?p=215#comment-78475 Thank you heaps for the unique tutorials & for the wonderful helpful tips…

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-31/#comment-78294 Louise Tue, 19 Feb 2013 21:00:44 +0000 http://www.cakejournal.com/?p=215#comment-78294 You can save for 1 week in the fridge, thats how long I store it. Though I always find freshly made RI the best.

]]> By: pam http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-31/#comment-78270 pam Sun, 17 Feb 2013 15:05:25 +0000 http://www.cakejournal.com/?p=215#comment-78270 how long will royal icing keep in covered containers..

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-31/#comment-78189 Louise Tue, 05 Feb 2013 21:42:24 +0000 http://www.cakejournal.com/?p=215#comment-78189 Adding lemon juice, cream of tartar, vinegar stabilize the icing. I have though made RI without using lemon juice and it still works fine. Now I just use a meringue powder mix as it is much more faster.

Yes, it is very very sad that we cant use fresh eggs here. RI is called glasur in Danish:-)

Showing more comments is slowing the loading time :-(

]]> By: Tona Aspsusa http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-31/#comment-78165 Tona Aspsusa Sun, 03 Feb 2013 10:02:59 +0000 http://www.cakejournal.com/?p=215#comment-78165 Mange tak for the comprehensive tutorial – your pictures are really good, illustrates the different consistencies well (makes me remember what my grandmother taught me when she had me mixing – by hand and ‘feel’ – the icing for the gingerbread house when I was a small child :-) ).

A few remarks, questions: what exactly is the function of the lemon juice (or cream of tartar, or spirit vinegar)? The acid component probably has a function, as it is also often present in recipes for meringue and poached eggs; must be something to do with modifying how eggwhites behave, right? My *guess* would be something to do with moisture/drying – maybe make the finished product more impervious to humidity? Maybe make it dry faster?

I am not a cake decorator, but landed here because I needed to find a way to make glucose ‘sweets’, and seeing the consistency of the glucose being close to ‘flormelis’, thought of the RI of my childhood. But not having the patience – nor the muscular stamina! – of a child anymore, I need to find the right way of using electric tools to help me… so far the results have been atrocious from an esthetic POV: lumpy, runny, far too stiff, drying so hard you get a ceramic sound banging two pieces together… lol, luckily I’m mostly looking for a way to make glucose tablets for medicinal purposes. But I’ll probably be the queen of RI for gingerbreads come next christmas ;-)

Just as a comment it is sad to read that you can’t trust unpasteurized eggs in Denmark. Luckily here in Finland there’s still no salmonella in our eggs.
BTW, what is RI called in Danish? (In Swedish it is ‘kristyr’)

And lastly, a small wish/suggestion: as your blog is so popular, and you get so many comments (250+ here, and I read them all!), maybe you could tweak it to show more than 10 comments/page? Maybe 50? Or even 25?

Thank you so much for this fabulous resource; fantastic pics, clear instructions and such a very nice (&useful) comment section!

]]> By: Lobna http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-31/#comment-72388 Lobna Sun, 13 Jan 2013 11:39:20 +0000 http://www.cakejournal.com/?p=215#comment-72388 Hi dear…
Thank you heaps for these wonderful recipes & for sharing your expertise…
I made this the other day, the pipping was ok but when dried was easily “crushable”… & flooding was also ok at the time, but it never got to dry properly… just stayed loose & sticky & it even made my crunchy cookies a bit soggy…!
any advise please….

]]> By: Ana http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-31/#comment-68165 Ana Sun, 06 Jan 2013 00:22:12 +0000 http://www.cakejournal.com/?p=215#comment-68165 Hello, for how long can you store the icing and how do you do it?
Thanks!!!

]]> By: Lorrel http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-31/#comment-60525 Lorrel Sat, 22 Dec 2012 23:55:48 +0000 http://www.cakejournal.com/?p=215#comment-60525 pawsomeness

]]> By: Ritu http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-30/#comment-58963 Ritu Thu, 20 Dec 2012 02:50:41 +0000 http://www.cakejournal.com/?p=215#comment-58963 Hi, can you tell me how long the whole process took? I am also using a hand held Philips mixer and i can never get to the stiff stage…maybe because i am not beating enough and continue to add more sugar and it all lumps up. Once i get to the soft peak stage how many more mins should i beat it for?

Thanks.

]]> By: Jennifer http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-30/#comment-58520 Jennifer Wed, 19 Dec 2012 07:19:07 +0000 http://www.cakejournal.com/?p=215#comment-58520 I know you say “icing sugar” is that the same as powdered sugar??

]]> By: Susan http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-30/#comment-56146 Susan Sat, 15 Dec 2012 02:59:16 +0000 http://www.cakejournal.com/?p=215#comment-56146 Hi I don’t have any Pasteurized Eggs..can I use any white eggs for this recipe?

]]> By: Bianca http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-30/#comment-54132 Bianca Tue, 11 Dec 2012 13:40:16 +0000 http://www.cakejournal.com/?p=215#comment-54132 Hi,
can you make this without using an electric mixer?

]]> By: Kiley http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-30/#comment-54075 Kiley Tue, 11 Dec 2012 11:38:19 +0000 http://www.cakejournal.com/?p=215#comment-54075 Wanting to know how to make a santa hat that is edible because i would like to use it a cupcake topper ….i was going to make it using ganache but wondering if royal icing is the go pls help any advice would be greatful :)

]]> By: mini http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-30/#comment-53903 mini Tue, 11 Dec 2012 04:26:13 +0000 http://www.cakejournal.com/?p=215#comment-53903 what is the difference between frosting and icing?? =)

]]> By: Jeanette http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-30/#comment-53659 Jeanette Mon, 10 Dec 2012 18:20:39 +0000 http://www.cakejournal.com/?p=215#comment-53659 Help….I usually cheat and buy ready to roll icing to cover my christmas cake. However this year we are in Panama so I have to make my own. Would this be okay to cover my christmas cake without sliding down the sides?

]]> By: Maria http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-30/#comment-51406 Maria Fri, 07 Dec 2012 06:33:49 +0000 http://www.cakejournal.com/?p=215#comment-51406 You are so nice sharing all that! What do you mean when you say “with eggwhites (pasturized)”. We don’t have meringue powder here as well so I will have to use eggwhites like you. So, is there a procedure to pasturise them? Thank you so very very much!!!

]]> By: Harriet http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-29/#comment-50521 Harriet Thu, 06 Dec 2012 04:12:37 +0000 http://www.cakejournal.com/?p=215#comment-50521 i used this recipe about a week ago and it worked perfectly
i am going to use this recipe until the day i die=)

]]> By: lin http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-29/#comment-46876 lin Fri, 30 Nov 2012 14:50:43 +0000 http://www.cakejournal.com/?p=215#comment-46876 If I want the glazing liquid I have just put some water with powdered sugar and protein and mix

]]> By: Sarah http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-29/#comment-45841 Sarah Mon, 26 Nov 2012 02:59:25 +0000 http://www.cakejournal.com/?p=215#comment-45841 To tint it different colours do you just add a few drops of food colouring?

]]> By: zainab http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-29/#comment-44633 zainab Tue, 20 Nov 2012 14:31:50 +0000 http://www.cakejournal.com/?p=215#comment-44633 Hello maam …..Can I add cocoa powder to this …if yes please mention the quantity of it ..

]]> By: Theresa http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-29/#comment-44179 Theresa Wed, 14 Nov 2012 04:57:33 +0000 http://www.cakejournal.com/?p=215#comment-44179 will this icing melt? cos i used the same thing a few months ago and it was like sticky and look like ice cream. i wan it to be stiff after i put it on the cake. is it possible?

]]> By: MG http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-29/#comment-43901 MG Wed, 07 Nov 2012 17:24:34 +0000 http://www.cakejournal.com/?p=215#comment-43901 Louise, Hi! Is Royal Icing can hold its shaped even it is not in the refrigerator? I mean it will not be runny, when outside the fridge?

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-29/#comment-43021 Louise Mon, 29 Oct 2012 08:36:30 +0000 http://www.cakejournal.com/?p=215#comment-43021 You can. I leave it out now and then too.

]]> By: tiffany toledo http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-29/#comment-42542 tiffany toledo Fri, 26 Oct 2012 01:15:00 +0000 http://www.cakejournal.com/?p=215#comment-42542 can i skip putting lemon juice.. i don’t have lemon right now.. =(

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-29/#comment-42124 Louise Sun, 21 Oct 2012 12:10:16 +0000 http://www.cakejournal.com/?p=215#comment-42124 I would not say that it is sticky?? But it can be made very stiff.

]]> By: Lorraine http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-29/#comment-42121 Lorraine Sat, 20 Oct 2012 06:26:10 +0000 http://www.cakejournal.com/?p=215#comment-42121 Hey, can I ask you something.? is this recipe can make a royal icing so stiff and so sticky.? just making sure THANK YOU :) )))))))))

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-28/#comment-42080 Louise Wed, 17 Oct 2012 19:51:01 +0000 http://www.cakejournal.com/?p=215#comment-42080 Fresh or from a bottle. Just add tiny amounts of color at a time.

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-28/#comment-42032 Louise Sat, 06 Oct 2012 12:48:46 +0000 http://www.cakejournal.com/?p=215#comment-42032 I use just about 1 kg (1000 grams) Depending how strong I need the RI to be.

]]> By: michie http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-28/#comment-42015 michie Tue, 02 Oct 2012 19:09:40 +0000 http://www.cakejournal.com/?p=215#comment-42015 how much is 2lb in grams?

]]> By: Wendy http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-28/#comment-41965 Wendy Fri, 31 Aug 2012 09:36:00 +0000 http://www.cakejournal.com/?p=215#comment-41965 Hi,
What type of lemon juice do you use?And do I just add icing colour to the icing for Colouring?

]]> By: Clair http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-28/#comment-41924 Clair Sat, 25 Aug 2012 06:33:00 +0000 http://www.cakejournal.com/?p=215#comment-41924 wooohooo! success! i made this trying to “flood” a cake… and it worked, and was able to add tiger stripes effectively too…. thrilled! Thankyou so much, was so easy too! now to taste it once it sets. :D

]]> By: KATHY http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-28/#comment-41524 KATHY Fri, 20 Jul 2012 15:49:45 +0000 http://www.cakejournal.com/?p=215#comment-41524 I cannot thank you enough for all of the wonderful tutorials…this will help me so much getting started with all of this…i am so excited to get into all of your information as it is AWESOME AND SO ARE YOU!!!

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