AI have to make a cake due in 5 days, also she asked for 2 simple cupcakes iced with frosting by a large star nozzle. I had a test go using Queens, Royal Icing Packet mix from Woolworths- just add water. Simple right? I can't get it right!!! Just seems to melt into a flat mess. I can't get a nice star happening? (Theres no way i can make it from scrath either) should i be using frosting? i also need to stick a flat fondant cookie coloured cutout, so i want to avoid colours smudging etc. Help!!!
I don't know of anybody who uses royal icing on a cupcake. You need to make up some buttercream and any fondant decorations go into that.
Any icing intended for piping MUST hold a soft peak when you dip a knife into it. You can adjust the consistency by adding the liquid named in the recipe slowly and testing between additions.
In any case you have added too much water to that mix. It should specify water in mL rather than tablespoons. What you have right now is almost a flooding consistency--you need to add more mix from a second package to rescue it.
I agree with BakingIrene (as always!) about the consistency of the icing and the fact that nobody (on our side of the Pacific) uses royal icing on cupcakes, although there is a lovely boiled meringue icing (my mom called it 7-minute icing) that would work nicely. Buttercream or cream cheese frosting works best and it needs to be a little bit thick - able to hold a peak, as BakingIrene says - for it to work on a cupcake. Just one other thing: when making royal icing, either from scratch or from a mix like you're doing, the tiniest speck of grease on any part of your equipment will keep the icing from setting up, no matter how little liquid you use. Hope you can find something that you'll like!
I agree with the others. You need to make butter cream icing to make swirls on cupcakes. Most people Use the 1M tip or the 2D tip for cupcakes. Good luck/Mary
AThanks everyone!!! I tried with a thick buttercream and for the first time it worked!! I thought people used royal icing for some reason because I've seen these particular cupcakes that were slightly hard to the touch, but was infancy soft on the inside. The reason I wanted a little harder crust was for transportation reasons.
AHey I'm from aus too, use buttercream I use the Wilton recipe and works a treat everytime. 113g softened butter 113g fry master veggie shortening(only Coles sell it) 4 cups sifted icing sugar Vanilla or whatever flavoring 2 to 3 tbs milk Cream butter and shortening Add half the icing sugar beat again Add milk and flavoring beat again Add remaining icing sugar beat until light and fluffy So easy and works a treat and it will hold up using a large star nozzle as this is my new best friend and use it all the time.
That stuff is called "crusting buttercream" here on Cake Central. Made with vegetable shortening, powdered sugar and water...many many threads worth of discussion.
It air dries with a crust.