We’d like to remind Forumites to please avoid political debate on the Forum.

This is to keep it a safe and useful space for MoneySaving discussions. Threads that are – or become – political in nature may be removed in line with the Forum’s rules. Thank you for your understanding.

PLEASE READ BEFORE POSTING

Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.
📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!

Royal Icing , but softer.

wallbash
wallbash Posts: 17,775 Forumite
in Old style MoneySaving
Normal problem , cake looking great but what to do with the icing . We all love Royal Icing , but the cake is huge ( 10 inch tin /5 hours cooking) So it takes us a while to eat it . AND the royal icing gets harder and harder . What is required ( as thread title) a very good slighter softer topping that resists turning to cement .

Any ideas please.

Comments

  • becs
    becs Posts: 2,101 Forumite
    I use sugarpaste to ice my cakes now but if you wanted to still use royal icing i think if you add glycerine to it that stops it hardening.
  • wallbash
    wallbash Posts: 17,775 Forumite
    becs wrote: »
    I use sugarpaste to ice my cakes now but if you wanted to still use royal icing i think if you add glycerine to it that stops it hardening.


    Have always added a few drops , but should I add more?
  • Callie22
    Callie22 Posts: 3,444 Forumite
    Tenth Anniversary 1,000 Posts
    Yep, use some glycerine. It makes the icing dry 'crumbly' rather than 'concrety' :) It's hard to give quantities as it depends on how much icing you're making, but I normally add a teaspoonful or so to a mixer bowlful of icing, if that's any help.
  • wallbash
    wallbash Posts: 17,775 Forumite
    Many thanks
    Its 3 egg whites and 1 1/2 lbs of icing sugar

    So will increase the glycerin ( if I added to much , what would happen?)
  • Diflower
    Diflower Posts: 601 Forumite
    My trusty old Good Housekeeping book says 4 egg whites to 2lbs icing sugar, plus 1 tablespoon glycerine for a softer texture.
    I'm sure you'd be fine with a tablespoon for your quantity, but you could always hold back a spoonful of egg white to add after.
  • meritaten
    meritaten Posts: 24,158 Forumite
    I would use 'fondant' icing - I havent got the recipe to hand hun, but, I should imagine there is one on here somewhere! its softer and easier to handle than Royal Icing, (almost like a pastry dough its pliable), but not thin like Glace Icing. I believe its used most by sugarcrafters, but could be wrong.
  • wallbash
    wallbash Posts: 17,775 Forumite
    Never had problems with the application of the Royal Icing , the taste is wonderful , but its the way it turns to cement over a few weeks. The size and richness of my 'monster' has us eating nearly to March.

    Will try being more generous with the glycerine.
This discussion has been closed.
★ ★ ★ Meet your Ambassadors

🚀 Getting Started

Hi new member!

Our Getting Started Guide will help you get the most out of the Forum

Categories

  • All Categories
  • 352.1K Banking & Borrowing
  • 253.6K Reduce Debt & Boost Income
  • 454.3K Spending & Discounts
  • 245.2K Work, Benefits & Business
  • 600.8K Mortgages, Homes & Bills
  • 177.5K Life & Family
  • 259K Travel & Transport
  • 1.5M Hobbies & Leisure
  • 16K Discuss & Feedback
  • 37.7K Read-Only Boards

Is this how you want to be seen?

We see you are using a default avatar. It takes only a few seconds to pick a picture.
Update Your Picture