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royal icing

post #1 of 23
1/23/08 at 1:36pm
Thread Starter 
Hi,

I have been reading where you can use royal icing as a frosting on cupcakes,I always thought royal icing is hard like whats on cookies so how can you use this on cupcakes? Any suggestions on this? The recipe I have is 2 egg whites, 3 cups powder sugar 1/2 to 1 tablespoon van., almond, or lemon juice and a 1/4 tsp. salt. Use to frost cakes or cupcakes. Wont the icing get hard like whats on cookie? Has any one else tried this? What was the texture like?

Thanks,
Bohh
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post #2 of 23
1/24/08 at 5:31pm
I'm not a baker, but I'm not so sure about using raw egg whites. Have you tried meringue powder? It will harden, though.
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post #3 of 23
1/24/08 at 6:19pm
i would personally never put royal icing on cupcakes. it gets hard as a rock.
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post #4 of 23
1/24/08 at 7:46pm

royal icing

I read that if you want to prevent it of getting hard you can put some glycerine on the icing.
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post #5 of 23
1/24/08 at 8:01pm
or a little corn syrup. Are you sure you didn't read where you can use the royal to DECORATE ( in other words do detail work ) on the cupcakes?
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post #6 of 23
1/25/08 at 6:09am

Royal Icing

Thought Royal Icing Was exclusively used for decorating with a pastry bag?
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post #7 of 23
1/25/08 at 7:58am
Thread Starter 

royal icing

Hi,

I did read the recipe right it does say royal icing to cover cakes or cupcakes. But if you want to check out FOOD NETWORK.com under Nigella Feasts (show) Episode :Just Desserts you will find :cupcakes with royal icing, or under search just type in royal icing on cupcakes. Still wondering if the texture would be to hard? Yes I agree royal icing I thought was for decorating too.


Bohh
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post #8 of 23
1/25/08 at 1:02pm
How about pourable fondant?

CakeJournal.com: How to cover cupcakes with poured fondant
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post #9 of 23
1/25/08 at 1:05pm

those are pretty, i love fondant, i'd eat those.
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post #10 of 23
1/25/08 at 2:46pm

Where did you get this little "nugget" from?
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post #11 of 23
1/25/08 at 6:41pm

Well, THAT was helpful. Maybe it would have been more so if you shared your some of your vast cake decorating knowledge with her.
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post #12 of 23
1/25/08 at 6:43pm
Lisbet, I have mostly seen royal icing used for decorating, also. That's what makes this board so helpful; there are many people here willing to share what they know about cooking/baking with those of us who have questions.
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post #13 of 23
1/25/08 at 7:14pm
im sensing some sarcasm . there is no need for that here. lets just try to help these people .
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post #14 of 23
1/25/08 at 7:36pm
Exactly. People come her to ask because they don't know the answers. Not to be made fun of. I find this board very helpful and would hate to see a new poster feel uncomfortable about asking questions.
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post #15 of 23
1/25/08 at 8:06pm

Totally NOT being sarcastic or mean, I REALLY would like to know where this information was gathered from so I can answer with an "INFORMED" opinion.

How can I answer if I don't know where the misconseption originated from? That's why I had asked if maybe it was misunderstood..

Maybe it was to "DECORATE" ( do detail work and accents ) and the poster misunderstood and read it to mean it was use to decorate the cupcake totally.

Before you point a finger..make sure that none are pointing back at you! ( general you, not individual you!)

I have learned to "ASK" for more indept information before I answer a question from having kids..I like clarification..so SHOT ME!:mad:

Sometimes they ask "WHERE DO I COME FROM?" and we pull out a whole BIOLOGY LESSON...when all they want to know is what state they were born in!
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post #16 of 23
1/25/08 at 8:09pm

If someone REALLY want's me to share , there is NOTHING wrong with sending me a PM

Don't judge me. least ye be judged....:mad:

I too have posted questions to this board and STILL waiting for answers:rolleyes:
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post #17 of 23
1/26/08 at 5:25am

Royal Icing

I don't claim to be an expert! I'm just a homemaker who likes to cook and bake with an insatiable curiosity. I learn, and gather so very much useful information from ChefTalk Forums than from any other place on the net!

Had never heard that Royal Icing could be used as a frosting/icing on cakes or cupcakes. Soooo......Googled to see what I could find! Have searched, and searched, until my eyes are crossed!! LOL

It seems that "glyserin" is the answer...or, one place even has butter as an ingredient. Here is some of what I found:

:: sweet treats ::: Vanilla cupcakes topped with royal icing and toffee shards
royal icing | Real Baking with Rose Discussion Forums
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post #18 of 23
1/26/08 at 5:56am
Excellent advice we should all follow.

Let me apologize to you for "judging" your intent.
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post #19 of 23
1/26/08 at 6:09am
Lisbet,

Very neat website! It gave me ideas for more cupcakes in the shop and I've forwarded it to one of my brides. She wants cupcakes rather than a wedding cake. The site will give her some decorating ideas.

About the royal icing on the sweet treats site- I'll have my baker try it on Monday, but with meringue powder. I like the look. I'm not so sure about using raw eggs. Does anyone know whether or not that's a good idea?
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post #20 of 23
1/30/08 at 11:12am
Why do you want to use royal icing on your cupcakes as a base icing?
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post #21 of 23
1/30/08 at 11:28am
Thread Starter 

royal icing

I just thought it looked nice from the pictures that showed royal icing on cupcakes. Also, seen donuts used with this now,but its just powder sugar and egg whites . I guess its just different.

Bohh
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post #22 of 23
2/1/08 at 1:53pm
Bohh,

I didn't get around to making the cupcakes this week, but I did some research for you. First of all, my book says the following: "this recipe contains raw egg whites. If you or your guests suffer from a weak immune system, substitute meringue powder and water to avoid any possibility of infection."

The recipe is as follows and is used as
frosting or icing on cupcakes.

Almond Sugar Glaze
1 lb conf sugar (about 4 cups)
2 large, very fresh egg whites or 5 T meringue powder combined with 1/3 cup water
1/4t almond extract
1/4t orange oil

In the bowl of a electric mixer fitted with a paddle, combine sugar with egg whites or meringue and water. Beat until mixture is thick and fluffy-about 5 minutes. On low, begin adding the water gradually. Stop mixing when the icing holds a ribbon dropped from a spoon for 7 seconds. Stir in extract and oil.

This glaze looked really pretty on cupcakes. They were smaller cakes that didn't come up over the papers so the glaze pooled inside the paper.
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post #23 of 23
2/1/08 at 5:37pm
Thread Starter 

royal icing

thank you, lentil.

Bohh:roll:
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