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Hi everybody and welcome to Steve's Kitchen. Today I am going to show you a
very basic royal icing recipe, ever so simple to make.
it's great for icing over cookies and cakes
and sets hard and we've got
you see over my shoulder there a pumpkin. We've got Halloween coming up and I'll be using this icing
for decorating the tops of cookies and maybe a few other things
so I'll put my subscription button down here this will be in the
kitchen basic section, ther's loads of other recipes there stay in touch
Here's how you make the royal icing.
first of all let's take one egg white into a bowl
I've just broke the egg and I'm going to tip the yolk from side to side this is the best
way I can find for getting the egg whites out.
and then we can pop the egg yolk aside and I'm going to take
2 cups or 250 grams of icing sugar I'm just shifting that through
I'm not putting it all in at the moment, I'm going to keep about a third
back for later, so shift all that in
get all the lumps out ideally and once it's all in to the bowl I'm just going to
put the third aside and take whisk and start mixing that through
now it will start to pull together and become quite thick
and there'll come a point where the whisk is going be no use at all because it
really is
to thick like that. Now it started to get pretty firm
so at this point I'll take a wooden spoon
I'll just get the bits off the whisk and start to mix
it through with the wooden spoon, we'll just cream it
together and it's almost like a very thick cream but you can see it's
too thin for icing at the moment,so I'm going to add
about half of what I've got left of the icing sugar but I don't think I'll use it all
for this particular mix and again start to mix that through with the wooden spoon
until it's all incorporated in, it really is quite thick
you will find that when your icing
lines and designs you really want quite a thick icing.
This is so easy to do by hand it's barely worth
using a mixer as alot of people do. Now you can see here it's lovely and thick
it standing up now on the spoon quite nice that's ideal
There you have it and I haven't used all of the icing sugar I've kept some of that aside
and let's just cover it now with a little bit to cling wrap get all the air
out of it because I won't be using this straightaway
and that will stop it from drying out.
So guys a little tip here when you get round to icing
when you're using the icing nozzles they tend to dry out
quite quickly, so to take a little bit of damp kitchen towel
and pop it in the glass and when you finished between piping just pop that, stand it up
on the wet towel and that'll stop the icing nozzle from
drying out and the right consistency
should be able to Pipe between two fingers like this
and the icing line won't break that's about ideal.
Okay guys thank you very much for watching
I'll see you shortly in the next video now there's a link here for a couple of videos
There's the lovely chicken tikka omelette I made as part of the series of
three meals from one chicken and there's a delicious sticky gooey cinnamon bun so
click on any of those videos if you like guys
and as always there's the subscribe button there and I'd love to hear from you guys
comments down below, take care and I'll see you shortly