Urgently need a recipe for icing that can be piped

pinkteapot

MrTeapot landed himself a local job - no more 3 hour a day commute. It's taken him over 2 years to get something as there has been very little about and so much competition for those jobs that do come up. :j :j :j

He's out playing badminton tonight. I want to pipe "Congratulations" on something - cookies or cake - I haven't decided what to make yet as I need to get home and see what's in the pantry.

How do I make icing that can be piped in fine detail? I mean the shiny white type of icing rather than buttercream. I have icing sugar and a piping set. Do I just need to add water to the icing sugar and in what quantities?

I've only ever piped buttercream on cupcakes before.

Memory_Girl

Royal Icing Using Egg Whites:

2 large (60 grams) egg whites

2 teaspoons fresh lemon juice

3 cups (330 grams) icing sugar, sifted

Use an electric mixer and beat the egg whites to break up - then add the lemon juice and sugar a bit at a time till it goes lovely and glossy.

Use it up quick - cos its sets hard like - well like royal icing really!!!

MG

ETA Congrats to hubby on his new job BTW

madtrekker

Or you can just add water to icing sugar. Beware that you need the TINIEST amount of water to a lot more icing sugar that you might think. Add warm water, drop by drop (literally), stirring in between each drop until it's like a thick paste (quite thick) and then you can pipe it.

pinkteapot

Thanks both - I just used water and icing sugar this time. But will note the royal icing recipe for future use...

I actually didn't have time to bake while hubby was out so I piped 'Congratulations' on a Galaxy bar. :rotfl:

Memory_Girl

pinkteapot wrote: »

I actually didn't have time to bake while hubby was out so I piped 'Congratulations' on a Galaxy bar. :rotfl:

Class - sheer class:rotfl::rotfl:

Still it's the thought that counts:D

MG

pinkteapot

LOL, he thought it was very sweet (not in the sugary sense, though that too). I did put it out on a plate with a glass of champagne.

I do have a new found respect for the staff in Thorntons who can write really neatly in icing when they do it...