All, when decorating cookies, what are some things that you look for to let you know your icing is the perfect consistency for whatever it is you're doing? I keep trying the counting test (12 second icing, 17 second, etc.) but I must not do something like they do because they hardly ever come out the same. How else do you know your icing is ready?
Especially for: piping, beading, writing?
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Well the experience will teach. Recently in a class I learned that if you see a bright peak in your icing, then starting adding with a spray some water, then start counting. I thing that our environment make us to decide better. It will not the same a sunny day from other, becuase one can be dry or humid. Counting is necesary but you will learn practicing, for me is not the same counting in sumer than in winter. Practice and have fun!
In my two books (and my app), I provide several consistency adjustments for various tasks (beadwork, stenciling, flooding, dipping, outlining, etc.) that are based on quantities of water to 1 cup (or 8 ounces) of my thick "base" icing recipe. I think actual formulas are a more accurate place for beginners to start (rather than counting, as each person's count is different). But, over time, the formulas become less necessary; now I rely almost completely on the look and feel of my icing as I stir it to know if it is the right consistency.
Thanks Julia. I have your app and was just thinking that I need a refresher. For some reason it just works sometimes and other times I have a lot of issues and I can't figure out what it is that I am doing differently. Do you think there's a difference with this kind of thing between meringue powder and using real egg whites?
Thanks Julia. I have your app and was just thinking that I need a refresher. For some reason it just works sometimes and other times I have a lot of issues and I can't figure out what it is that I am doing differently. Do you think there's a difference with this kind of thing between meringue powder and using real egg whites?
Possibly, but I think any variations have more to do with the type of sugar used. Some are more absorptive than others.
