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Reply to "Tips for Perfect Piping Consistency?"

@Rachel Boothe  Thanks for your question.
Well, when I discovered the recipe, I first made it "suitable" for myself. That means to try it out, I halved the amount first and I had to convert the meringue powder to real chicken egg white, since I only use this. After doing research on the Internet, I came up with this recipe: (half amount)

- 500g powdered sugar
- 135g egg white
- 0.375 teaspoon of tartar / citric acid
- 0.5 teaspoon of butter flavor
- 1 teaspoon of lemon flavor
- 0.5 tablespoons of syrup

I left out the butter flavor because it tastes too artificial. (Everyone can do as he wants) I used the syrup and the icing also shone beautifully! However, it is true, it dries more slowly.
Depending on what I need it for, I've already used it without the syrup. Especially if you want to paint the icing, it got better with me without the syrup !!
The mixing time took me about 5 minutes. I think maybe the real egg white was the reason. I just try a lot and enjoy until I have what I need.
I found storage in the fridge very beneficial! It settles as much as it doesn't. I only had to stir it briefly and could use it again directly. If you have any questions, feel free to ask. (Sorry, my english is not good...)

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