Comments on: How To Make Royal Icing For Piping & Flooding http://cakejournal.com/tutorials/how-to-make-royal-icing/ Wed, 29 Oct 2014 03:52:38 +0000 hourly 1 http://wordpress.org/?v=4.0 By: ARENGO JULIET http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-27/#comment-81999 Thu, 04 Sep 2014 18:37:49 +0000 http://www.cakejournal.com/?p=215#comment-81999 l loved your work so much and l wouid like to see how to decorate the cake.

]]>
By: Maryam B http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-27/#comment-81984 Mon, 01 Sep 2014 23:15:53 +0000 http://www.cakejournal.com/?p=215#comment-81984 Hi Louise,
Will this icing work as well if I add liquid colors to it?

]]>
By: Trish http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-27/#comment-81922 Mon, 18 Aug 2014 20:13:48 +0000 http://www.cakejournal.com/?p=215#comment-81922 Is it 2 pounds sugar or should it be one pound for 2 egg whites? I was mixing and at a
Pound it became quite firm…..so I proceeded to outline the cookies and that went well….I am now going to thin it for flooding….I still have about 3/4 pound sifted sugar to yet add

]]>
By: Pavithri http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-26/#comment-81434 Thu, 01 May 2014 11:55:51 +0000 http://www.cakejournal.com/?p=215#comment-81434 I added 1tsp of eggwhite powder, 3tsp of water and icing sugar to make royal icing. But it is always try to melt and hard to make roses. Could u please help me? Thanks

]]>
By: sue http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-26/#comment-81204 Mon, 07 Apr 2014 17:07:16 +0000 http://www.cakejournal.com/?p=215#comment-81204 Can I use this to pipe circles for wheels on a carriage? I need them to holds the shape.

]]>
By: sue http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-26/#comment-81203 Mon, 07 Apr 2014 17:07:14 +0000 http://www.cakejournal.com/?p=215#comment-81203 Can I use this to pipe circles for wheels on a carriage? I need them to holds the shape.

]]>
By: Buki http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-26/#comment-81136 Fri, 28 Mar 2014 09:25:52 +0000 http://www.cakejournal.com/?p=215#comment-81136 Hi,pls can I use liquid food colouring for my royal icing if I can’t get gel paste around mi?

]]>
By: shella http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-26/#comment-81056 Wed, 19 Mar 2014 17:50:12 +0000 http://www.cakejournal.com/?p=215#comment-81056 Hi i make royal icing candy in advance and put them on top of my frosted cup cakes no matter what kind of icing i use it always melt i even tried to put it on top of a cupcake with the wax paper stil under it and still it melts i do hard work in designing them and its frustrating to see it melt away,what do i have to do for it not to melt?

]]>
By: Carie http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-26/#comment-80644 Sat, 07 Dec 2013 01:37:55 +0000 http://www.cakejournal.com/?p=215#comment-80644 The royal icing didn’t dry because the cookies were covered. Royal icing only dries when exposed to air so that is what went wrong.

]]>
By: Monu Teena http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-26/#comment-80485 Thu, 14 Nov 2013 02:59:25 +0000 http://www.cakejournal.com/?p=215#comment-80485 very nice i will make one and will share my experience :)

]]>
By: Rozalia http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-26/#comment-80439 Wed, 06 Nov 2013 07:09:25 +0000 http://www.cakejournal.com/?p=215#comment-80439 Hi,
I used your recipe for royal icing, and left the covered cookies for overnight, but the icing didn’t get hard. It is still soft and sticky?
Where did I go wrong?
Thanks

]]>
By: Larisa Neal http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-26/#comment-79820 Sun, 18 Aug 2013 10:04:56 +0000 http://www.cakejournal.com/?p=215#comment-79820 I am guessing in the refrigerator since it has egg whites in it. :D

]]>
By: Cynthia http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-26/#comment-79413 Fri, 28 Jun 2013 16:27:29 +0000 http://www.cakejournal.com/?p=215#comment-79413 Louise,

Do you store your royal icing if you have left overs or in order to make it in advance? What is the best way to store (refrigerator vs. freezer) and for how long does it keep well? Thank you!! :-)

]]>
By: Jaclyn http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-26/#comment-79409 Thu, 27 Jun 2013 23:55:03 +0000 http://www.cakejournal.com/?p=215#comment-79409 You wouldn’t cover a cake in royal icing unless you want crunchy. I second that the corn syrup helps thin the royal icing and adds shine to the finish. You could also use glycerin .

]]>
By: Louise http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-26/#comment-79354 Wed, 19 Jun 2013 09:18:45 +0000 http://www.cakejournal.com/?p=215#comment-79354 With gel paste colors.

]]>
By: Rosa http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-26/#comment-79346 Tue, 18 Jun 2013 13:43:08 +0000 http://www.cakejournal.com/?p=215#comment-79346 How do you color royal icing?

]]>
By: Louise http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-26/#comment-79339 Tue, 18 Jun 2013 10:25:23 +0000 http://www.cakejournal.com/?p=215#comment-79339 I’m sorry but I have very little experience with the Wilton products. I’m sure that you can find an answer if you visit the Wilton forum.

]]>
By: wilton http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-26/#comment-79334 Mon, 17 Jun 2013 19:39:18 +0000 http://www.cakejournal.com/?p=215#comment-79334 do you maybe know how i can make wilton ready to use icing softer? they are too thick :(

]]>
By: Roshini http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-25/#comment-79261 Tue, 11 Jun 2013 04:45:53 +0000 http://www.cakejournal.com/?p=215#comment-79261 Corn syrup makes the icing soft & gives it a little shiny finish. Hope that helps

]]>
By: Louise http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-25/#comment-78886 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-25/#comment-78881 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-25/#comment-78862 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-25/#comment-78846 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-25/#comment-78838 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-25/#comment-78834 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-25/#comment-78477 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-25/#comment-78476 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-25/#comment-78475 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-25/#comment-78294 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-25/#comment-78270 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-25/#comment-78189 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-25/#comment-78165 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-25/#comment-72388 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-25/#comment-68165 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-25/#comment-60525 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-24/#comment-58963 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-24/#comment-58520 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-24/#comment-56146 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-24/#comment-54132 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-24/#comment-54075 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 :)

]]>