What is royal icing and other cupcake info

Food & Drink, Events and Entertainment
1
I just came back from a 3-year old birthday party where I discovered why Nigella Lawson included so many cupcake recipes in her book on baking.

To be honest, coming from a different culture I did not think much of them and imagined them as dry and sugary childish concoctions, but accidentally discovered their melting delicousness when my daughter gave her cake up after eating just the pink icing.

So now I would like to try to bake (and eat) some myself but can not figure out what 'instant royal icing' is and where (anywhere between Geneva and Lausanne) it can be bought. Or better yet -- how is it made from scratch and is it worth doing? And if the lavender or espresso-flavoured ones would really live up to the expectations?

Any advice from cupcake specialists would be appreciated...

2
Royal icing is icing that sets hard, making it easier to pipe decorations with. Made out of icing sugar / confectioner's sugar and eggwhite. I prefer to use dried eggwhite, as there's no waste (of the eggyolk).

You don't necessarily need royal icing for cupcakes, regular icing (without the eggwhite), chocolate ganache or buttercream are all tasty alternatives).

Nigella's cupcake recipe is one of my favourites, one reason being that they are so quick to make. Try the chocolate ganache on top - they are absolute heaven.

Just have a go yourself - you'll be hooked in no time.

3
Basic recipe for royal icing:

Mix well 500g icing/confectioners' sugar with 6 tbs water and 3 tbs dried eggwhite. Colour with food colour pastes

You can get dried eggwhite from my online shop. See page " Sprinkles & Co. " Tub 100g, CHF 14.00

4
I don't get it then - if it sets hard, to what use is it made on cup-cakes (especially for kids). Surely you would want a soft icing then?

I'm imagining the sort of hard icing used for (e.g.) piping on a wedding cake?

cheers,

(Mr)Wibble

5
I live in Zurich and have not seen "instant royal icing" sold anywhere here. Though, you can make royal icing as follows:

Using an electric mixer, beat 2 large egg whites and 3 cups of icing sugar together for about 5-7 minutes until the mixture is thick and white in colour. Add about 1 teaspoon of lemon juice, and continue mixing until you reach a thick, but spreadable, consistency.

If you don't like the idea of using raw egg whites, you can apparently substitue with powdered egg whites (though, not sure how that would taste).

Making royal icing is a breeze, but so is any other form of icing, such as ganache (equal parts chocolate with equal parts full cream, melted together). Though, royal icing transports well, and it also keeps the cake fresher for longer.

I just saw Crumbs' post ... I am also a fan of Nigella's cupcake recipe. I have made them so often that I was able to type the above recipe off by heart whilst at work

6
Fondant icing is usually used on wedding cakes. Fondant icing is drier and stiffer than royal icing. Royal icing sets hard, but is still "soft" to eat.

7

Powdered eggwhite has a neutral taste, i.e. it doesn't taste...

Royal icing would not be my first choice for cupcakes unless you want to pipe a particular design or spots etc.

This is what I used royal icing for just before Easter:

8
Crumbs and cremebrulee, thank you so much for your advice. I understand now what royal icing is, but how well-behaved is it? I mean, I have not ever made anything resembling your Easter bunnies, Crumbs, and it now looks like quite daunting a task.

So basically, what do you do with it to make the cupcakes look as neat as Nigella's?

On the other hand, chocolate ganache I think I could easily do

9
Crumbs is probably expert cake decorater who, I imagine, has an envious supply of piping tools and other gadgets, together with a lot of competence and dexterity, to make those yummy-looking Easter bunnies

Icing cupcakes does not require any high-level expertise ...

Once you have baked the cupcakes, if they have risen too much (i.e. there is too high a hump), then I simply cut off a bit of the tops before icing them. I think flat cupcakes are easier to ice, and also look nicer. Plus, you won't have the problem of too much icing dripping down the sides.

The royal icing should be a thick consistency, but still fluid enough to spread. They will set after a few minute or so, so any sugar flowers or adornments should be added as soon as possible.

Just give it a try - they are truly, really easy to make. If, somehow, your icing doesn't turn out, you can simply try again as the ingredients are not that expensive. The second time around, you will probably add more or less icing to the cupcake, depending on your taste.

I find kids tend to like royal icing on cupcakes because it is sweet, whereas adults prefer ganache. Which is just as well because ganache uses nicer, and more expensive, ingredients.

Happy baking

10
There's another trick to icing the cupcakes "neatly" in addition to cutting off the tops (which I do too):

Make up your icing in a shallow bowl. Take cupcake in hand, turn it upside down and dip it into the icing so that the top is completely covered. Turn the cupcake the right way again and leave to set. This is much easier than spooning it on, which can result in a lot of dribbling.

11
Plus you get to eat all the tops off the cup-cakes!

IMHO is this the best part of a cup-cake by far.

Hmmm, better get back to WiiFit...

12
I have to say I like a cupcake with a softer frosting.

Google a recipe for "cream cheese" frosting for example. Basically cream cheese, butter, powdered sugar and vanilla. Quick and can be easily colored.

Here's an example recipe.

Or a nice chocolate buttercream frosting. Yum yum.

13
Hard to believe, but this has been discussed before. Look what I found in a corner of the forum.

http://www.englishforum.ch/other-gen...tml#post145284

14
Ah, but this is Christmas pudding-related, my questions were totally cupcake-specific

In addition, I have no idea what glucose syrup is nor where to get it, but I ordered some powdered eggwhite from Crumbs' webshop.

15
I just found it quite complete that even how to make royal icing had even gone full circle on the forum.

Glucose syrup will keep it from drying too quickly and keep it workable.

Enjoy your cupcakes.

16
You can easily make glucose syrup yourself:

* 64g glucose = Traubenzucker (from health food shops or chemists = "Reformhaus" or "Drogerie", e.g. the brand "Morga", 250g for CHF 2.50)

* 36g water

Boil together and pour the liquid into a measuring glass/jar. Fill up with boiling water to 100ml and stir.

Fill the syrup into a container with screw lid and leave to cool.

17
It just goes to show how useful the English Forum is

I am happy (and rather surprised) to see that there are other foodies on this forum who are not shy to discuss the fine art of making icing

18
Hi,

For cupcakes, I also wouldn't use royal icing. I either make chocolate or buttercream frosting.

Here are my recipes for vanilla cupcakes and frosting - easy to make and no unusual ingredients required:

CUPCAKES:

1 cup (8 oz.) unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 1/2 cups self-rising flour*

1 1/4 cups all-purpose flour

1 cup milk

1 tsp. vanilla extract

BUTTERCREAM FROSTING

6 Tbsps. all-purpose flour

2 C. milk

2 C. (16 oz.) unsalted butter, softened

2 C. icing sugar

2 tsp. vanilla extract

*to make your own self-rising flour, combine 1 cup of all-purpose flour,

1 1/4 tsps. baking powder, 1/8 tsp. salt. Yield: 1 cup self-rising flour

CAKE:

Preheat oven to 350 degrees (175 C). Line two 12-cup muffin tins with cupcake papers. Combine the flours and set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrap down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. bake for 20 - 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Let cakes cool in the pans for 15 minutes. Remove from pans and cool completely on wire rack before icing.

ICING:

To make the icing: In a medium-sized saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.

In a large bowl, on the medium-high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.

Add the cooled milk mixture and continue to beat on the medium-high speed for 5 minutes, until very smooth and noticeably whiter in color ((f desired, add a few drops of food coloring and mix thoroughly.) Cover and refrigerate for 15 minutes (no less and no longer -- set a timer! Use immediately.

This recipe yields @ 24 cupcakes. Enjoy!

19
i like this icing a lot...from williams-sonoma online recipe.

sour cream fudge frosting.

Ingredients:

4 Tbs. (1/2 stick) unsalted butter

1/4 cup heavy cream

10 oz. bittersweet chocolate, chopped

3/4 cup sour cream

1 cup confectioners’ sugar

Check their website for the directions. I don't want to get in trouble for "reprinting".

(if the frosting is too warm put it in the fridge to chill for a couple min. until it is stiff enough to spread. make sure your cake(s) has cooled properly otherwise the icing will melt off...)

20
Speedy icing for cupcakes:

- tip some icing sugar in a bowl.

- add a little water and mix.

Ta da! Some extra hints and tips:

- use MUCH less water than you think at first, as it's far easier to add more water than more icing sugar.

- warm water mixes more easily.

- using lemon juice instead of water is nice.

- if adding food colouring, use less water.

- haven't got any icing sugar? Just put normal sugar in the blender for a minute or two, then you will have!

A plate of cakes covered in plain white icing, but with half a dozen different toppings - sweets, sprinkles, fresh raspberries, etc, depending on your audience - gives the impression of having gone to huge amounts of trouble, and it's much easier than colouring several small batches of icing. Oh, and ideally but not essentially, cakes should be iced several hours before serving to allow the icing to set a little.

kodokan