HOW TO DECORATE BISCUITS WITH ICING.
RECIPE AND STEP-BY-STEP MASTERCLASS . Cooking gingerbread biscuits is not very difficult, but a beautiful painting with icing (or icing as it is also called) can make them a real work of art. Diana, founder of the Sweet Tree handmade biscuit making and colouring project, has agreed to reveal the secrets of making royal icing and decorating biscuits.
SO, TO MAKE THE ROYAL ICING WE WILL NEED:
- 4 teaspoons of dried protein (I take a small handful, but without fanaticism)
- 50-60 ml of cooled boiled water.
- 1 teaspoon lemon juice (without pulp)
- 350-360g icing sugar
Pour the egg white into the mixer bowl (food processor, blender, or a saucepan), add the water, but not all the water, about 50 ml. Just stir with a spoon and let stand for 5-8 minutes. Then add a teaspoon of lemon juice and whisk. Better, of course, to spare yourself and use a blender, mixer or food processor. Whisk until the bubbles are small and the mixture has slightly increased in volume. I use a mixer and whisk for about 3-5 minutes.
WANT MORE CHRISTMAS cookies ? READ THE OTHER POSTS TO HELP YOU GET READY FOR THE HOLIDAY SEASON.
Gingerbread biscuits for the new year. Easy recipe
12 ideas for decorating with gingerbread cookies
An interesting way to set goals for those who don’t like lists
How to save Christmas stories for long
Easy gift wrapping ideas for Christmas presents
15 Advent calendar ideas for stylish interiors
10 cosy gifts for homemakers
Now pour out the icing sugar (as much as you measured) and start mixing (again in a mixer, on low speed).
If I see that the powdered sugar is not mixing, remains dry, I can add a little water (from the remaining 60 ml). In this case, I added 2 teaspoons (I add one at a time, stir and watch each time).
The icing should be thick. In America, they call it stiff peak, i.e. hard peaks. If you take out a spoon, the mass stretches and then does not settle. This consistency is suitable for storage. If you are not going to use the icing right away, put it in a jar and store it in the refrigerator.
We will need food colouring. I like the American gel ones, you can buy them here too, for example Americolor or Chefmaster (at any online shop a la “everything for the confectioner”).
You also need bags. You can use regular plastic bags (for breakfast, frosting, storage) or order special culinary bags on Aliexpress, they are a little more convenient, but it’s not crucial. Don’t forget the clamps (I haven’t found any better Ikea ones yet).
One more tool, which is really vital… a toothpick! It will help to add colour to the glaze, spread the filling, correct an oblique contour and remove anything superfluous.
Before I start painting, I make simple sketches for myself in a notebook.
Another option is to make the background filling first (but before that, you still need to apply the outline, so that the filling does not spread over the edges). In this case, you’ll need to let the background still dry completely, usually 2-3 hours.
How to decorate biscuits with icing. Recipe and step-by-step master class | blog Varvara Lyalyagina “The house you want to come to”.
These are the Christmas snowflakes and Christmas balls I made.
IN GENERAL, “PRACTICE BAKES PERFECT”! SO GO FOR IT!
How to decorate biscuits with icing. Recipe and step-by-step master class | Blog of Varvara Lyalyagina “The house you want to come to”.
A simplified version of making egg white frosting in the video version of this recipe from chef Elena Stradze on her cooking show “In Your Plate”.