Here’s a quick way to frost the biscuits without fussing with piping bags! Remove and clean nozzle, then put it back in the Piping Nozzle Bag. Once done with that colour, remove the icing from the Piping Nozzle Bag and Place one colour into the Piping Nozzle Bag and pipe away (ie using a double bag) Place the different coloured icing into separate piping bags WITHOUT a nozzle, snip end Place nozzle into a clean piping bag “Nozzle Piping Bag” ONE NOZZLE TIP: If you DO have a thin nozzle, but you only have one, then use the double bagging method to use the same nozzle for multiple icing colours: You literally want the nozzle to be 1 – 2 mm wide – well, “thin”, I should say! When the hole is that small, you have enough control to pipe it without a piping nozzle so just snipping the end of a piping bag or ziplock bag works a treat. I do not use a nozzle because I don’t have a nozzle fine enough to give me the detail I want when icing Christmas Cookies. See below re: piping nozzle (I don’t use one!) Transfer into piping bags OR ziplock bags. The icing needs to be thick enough so decorations you pipe hold their shape, but thin enough so you can spread the icing across the surface of the biscuit Make sure the icing is the right thickness – use the “figure 8” test ie draw the number “8” across the surface, it should hold for 2 seconds before it disappears. Go by eye until you achieve the colour you want – different brands, gels vs liquid all require different amounts The making part is a cinch (the icing part is the painful part!!):īeat the icing sugar, egg whites and water until smooth and glossy ĭivide between bowls, then mix in colouring. The more appropriate terms is “curing” because the effect of the sugar on the egg is the same as using salt + sugar to cure things like salmon to make cured salmon (like this Beetroot Cured Salmon and Gravlax). Well actually, the egg whites do not remain raw! The sugar in the icing essentially “cooks” the egg. One of the most asked questions about royal icing is the concern about the use of raw egg whites in royal icing. Icing sugar / powdered sugar – fellow Aussies, be sure to use SOFT icing sugar, not pure icing sugar.Ĭolouring – gel is better if you can get your hands on it because it has a more intense colour so you need less, but recipe works perfectly fine with liquid too (in fact, I use liquid in the video). See below info box for concerns about raw egg. This is because the size of eggs differs every time but the amount of egg white used in the icing will materially affect the thickness of the icing – and the key to icing is getting the thickness perfect! This recipe works perfectly well without corn syrup too, but the finish will be matte instead Įgg whites – the secret ingredient that makes the icing set hard! KEY TIP is to MEASURE the egg whites rather than relying on just using “2 egg whites”. Corn syrup isn’t widely available in Australia (yet) BUT you can substitute with glucose syrup. Has the perfect consistency to spread smoothly to cover the surface AND to pipe details Ĭan be used to DIP biscuits in to cover surfaces quickly ( my cheeky quick method -see below!) andĬorn syrup is what gives this icing a lovely sheen. Has a light, glossy sheen that gives it an extra special look The recipe got too lengthy so I decided to split it into two – and also, this is an all purpose icing recipe that is ideal to use for any cookies and biscuits, not just for the Christmas Cookies!ĭoesn’t soften your cookie ie won’t affect the shelf life of the biscuits This is the icing recipe for the Christmas Cookies I just shared. This is an icing for biscuits that sets hard with a glossy sheen that gives it a classy polished look! Demonstrated here with Christmas Cookies and also seen in Gingerbread Men, but this is an icing recipe you can use for any cookies, any colour, any occasion!īonus: I’m also sharing my fast biscuit icing method to cover the entire surface of a cookie quickly and easily, without piping! Icing for biscuits
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