What Does a Cup of Royal Icing "Glue" Weigh?

Hi, all! Being a typical Brit, I can't measure anything accurately in cups, etc. lol

Does anyone know roughly what a cup of Royal Icing "glue" (From Julia's recipe) weighs? Can't see any reference to it online or in books, but apologies if I've missed this.

Original Post

Thanks for that

Its Julias Royal Icing recipe that I am using, and for thinning down the icing to a piping/flooding consistency I have absolutely no clue about how much a cup is! without that starting point I have no reference to thin it using the measurements given - Already had a disaster with a box of RI mix and a touch too much water... brought a whole new meaning to the phrase 'flooding cookies'

I think Julia uses fresh egg whites in her recipe, no?  Are you just trying to make regular royal icing?  If so, I would just follow the instructions on the box of icing sugar.  Use a little less water than they say, and then add more, in very small amounts until you get the consistency you need.

Sorry, at the time of writing my book, my publisher didn't want to also include weights (as Americans are less used to weighing), which is an issue. Weighing is the most accurate way to go. Depending on how much you mix the recipe, it can yield about 4 to 5 cups, and a batch weighs a little over 2 pounds, so one cup is just over 7 ounces.

Bakerloo Station posted:

I think Julia uses fresh egg whites in her recipe, no?  Are you just trying to make regular royal icing?  If so, I would just follow the instructions on the box of icing sugar.  Use a little less water than they say, and then add more, in very small amounts until you get the consistency you need.

I also have meringue powder and pasteurized white substitutions for my recipe, for those who want to avoid raw eggs and salmonella concerns.

ahhhh Julia, you are a superstar! Many Thanks

I am a grams girl, so that would be around 198g per cup - hopefully I can Ice the rest of the cookie batch without too much spillage tonight...

Even tried both piping bag & tip and a parchment cone - the parchment won!

mrsmawbs posted:

ahhhh Julia, you are a superstar! Many Thanks

I am a grams girl, so that would be around 198g per cup - hopefully I can Ice the rest of the cookie batch without too much spillage tonight...

Even tried both piping bag & tip and a parchment cone - the parchment won!

I have the recipe converted very precisely (not the yield yet though) for use in all of my classes, so if you want it, email me and I can email it. Thanks.

Nice post!  I am a grams lady and always weigh ingredients that need weighed.  I think some scoop ingredients, some spoon into measuring cups, and so on...  That can be disastrous.  To me weighing is the most accurate and grams are accurate.  Some over fill their measure cups and wonder why there's too much flour etc.  A good thing to learn and/or be very knowledgeable about is conversions - culinary math.   I've never used a RI "mix"' I looked for it once and it wasn't sold in that grocery store.  I've only seen it sold online.  UK touts their RI mix.  I assume all that is needed is water added.  The only products I see here are boxes to make cakes but I have never referred to them as a "mix".  This word throws me off.  lol  I have called my measured out RI a mix - shrug.  Ah!  Language!  lol   I wish you well and hope you achieve consistency.    

Thanks for all of the replies, the Icing turned out great!

Only my second try at RI on cookies and I know they aren't perfect, but I am happy with them! The christmas jumpers are for a fundraiser at my workplace on Friday and there are some neighbour/friend/teacher gifts too.

Underestimated how much White i would need so making some more up tonight to finish off - hoping for a delivery of brown colouring today to finish the reindeer shapes off too

mrsmawbs Christmas Cookies
Caption

 

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