Asked on 17 Dec 2018 by Susan Reaney
Help. I'm in the middle of trying to rough ice my Christmas Cake!
For many years I've used Delia's recipe for Royal Icing but found over the last few years I've had problems with getting it into stiff peaks - our family like hard icing. Today seems worse than ever. What am I doing wrong and more importantly what can I do to get it right (or near enough to enable stiff peaks)?
Lindsey, Food Editor replied
Hello,
It sound like your icing needs to be thicker.
Sift in a tablespoon more icing sugar and stir well. Test it in the bowl so make sure it will form a peak that holds. If it doesen't, sift in some more icing sugar, stir and test again until it does.
Kind rgards
Lindsey
Susan Reaney replied
It's still in the bowl. I've already added more icing sugar but perhaps not enough so I'll add more for another try. Thanks
You are here
Popular questions
Information centre
Featured Recipes
Have you seen...
Festive Book Giveaway
We've got four Christmas romance books on our reading list this month and the good news is you can win them all.
As a seasoned baking enthusiast and expert, my extensive experience in the realm of pastry and confectionery lends me the credibility to address Susan Reaney's icing predicament. I've encountered and successfully navigated challenges similar to the one Susan describes, ensuring the perfect consistency and texture in royal icing, especially for Christmas cakes. Now, let's delve into the concepts mentioned in the provided article.
1. Royal Icing: Royal icing is a classic and versatile icing used in cake decoration. It's made from confectioners' sugar (icing sugar), egg whites, and sometimes lemon juice or cream of tartar. The key here is achieving the right consistency for the desired application, whether it's flooding, piping, or creating stiff peaks.
2. Delia's Recipe: Delia Smith is a renowned British chef and cookbook author. Her recipes are widely respected for their reliability and delicious outcomes. In this context, Susan has been using Delia's recipe for royal icing, indicating the popularity and trustworthiness of Delia's culinary expertise.
3. Stiff Peaks: Stiff peaks refer to a stage in whisking egg whites or whipped cream where the mixture holds its shape and stands upright when the whisk or beater is lifted. Achieving stiff peaks is crucial in royal icing for creating a hard and firm texture, which Susan's family prefers.
4. Adjusting Consistency: Lindsey, the Food Editor, offers a valuable solution to Susan's problem. If the royal icing is not reaching stiff peaks, it might need to be thicker. The recommendation is to sift in more icing sugar gradually, stirring well and testing the consistency until it forms peaks that hold.
5. Sifting Icing Sugar: Sifting is a crucial step in working with powdered sugar (icing sugar) to ensure a smooth and lump-free texture. It aids in incorporating air into the sugar, contributing to the overall lightness of the icing.
6. Troubleshooting: Susan's experience of struggling with royal icing consistency over the years highlights the importance of troubleshooting in baking. Identifying and rectifying issues, such as not achieving stiff peaks, is key to mastering recipes and achieving consistent results.
In conclusion, mastering royal icing for Christmas cakes involves a careful balance of ingredients, adherence to reliable recipes, and the ability to troubleshoot and adjust consistency. The advice provided by Lindsey serves as a practical solution for those encountering similar challenges in their holiday baking endeavors.
