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How to Make Royal Icing | Cake Decorations
English - transcript English - transcript
Hi, my name is Amanda Oakleaf. I am owner,head baker, decorator of Amanda Oakleaf Cakes
in Winthrop, Massachusetts where we do customcakes of all kinds -- wedding cakes, birthday
cakes, sculpted cakes. Anything you can thinkof we can make it into a cake. And today I
will be talking to you about cake decorating.So now we're going to make royal icing. Royal
icing consists of powdered sugar, egg whites,we're going to use meringue powder which is
the dried version of egg whites, and somewarm water. This is mainly a decorative icing
and used to make small details and pipingon some cakes. So we got to have four cups
of powdered sugar and you want to make sureit's level when you scoop it and put it into
our sifter and we want to make sure everything'ssifted. That way we don't have any clumps
of sugar in our end result. We also want tosift in the meringue powder and we need three
tablespoons. Sift it right into the powderedsugar into the mixing bowl that you will use
to mix it. Make sure you get every littlebit in there. That goes into the mixer and
this time you want to use the flat blade beaterattachment. Turn it on low. You don't want
the sugar to fly everywhere, and slowly addin the warm water. We have six tablespoons
of warm water. Turn it up a little until everythingis moistened. Once we have everything moistened
as you see, turn up the speed medium highuntil everything whips up nice and fluffy
it should maybe double up in volume. We'rejust going to check the texture here. Royal
icing can be finicky. It depends on the weather.If it's dry it may need some more water, if
it's too humid it may need a little less water.In my case we might have had too much water.
We're going to add a little bit more sugar.Half a cup at a time. It's still pretty flat
so we're going to add a little bit of sugarat a time until it comes to the right consistency
we're looking for. The consistency we're lookingfor are stiff peaks. If you pick up a little
bit of frosting and the peaks fall over, thisis soft peak so we want to add a little bit
more sugar so that when we have the frostingit should stand up straight. So we're going
to add another half a cup. And now I thinkwe got it. We got a stiff icing that'll hold
up well and pipe really nice on decoratedcakes.
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