Thursday, January 24, 2013
I have learned soooooooooo many things about royal icing and rather than have you search and run all over the world wide web on a world wide expedition to Crazy Town...I figured I would continue on my quest do my best to keep you in a blissful state and share my best and most favorite tips and tricks with you (insertkisssmoochhugsandmorekissessmoochiesandhugs).
To start off...we need recipes that will work for us. Recipes that will ALWAYS work for us. Recipes that can MOVE and BEND with us. The LAST thing we need is a recipe with royal icing that dries before we can make it all the way into the cookie or an icing that cracks at the slightest herky jerky twitch of the newborn novice icing shaking hand. I found two recipes that I work with and have been very happy to work with. They are forgiving and have allowed my novice hand and skills to still accomplish cookies with steady lines and porcelain finished surfaces. One recipe is an actual royal icing recipe and has proven, for me at least, to be the harder recipe to work with as a newbie cookie artist. The other recipe is a royal icing "glaze" and so far is my personal favorite. It works better for me and is way more forgiving when I make a stray move and need to correct my mistakes. The difference between the 2 recipes is the addition of corn syrup and glycerin, both of which add the sheen to the surface of the icing's finish. Here are the 2 recipes I have been working with so far:
Royal Icing Recipe (Adapted from Sweetopia)
Royal Icing Glaze Recipe (Adapted from SugarKissed.net)