BYC Café

[Perris]

Finally finished the Christmas cake's snowdrift icing (and without an accidental avalanche, which happened last year because I wasn't sufficiently accurate with the measurements)!

 

[aart]

Oh that frosting makes me want to stick my finger right in there!!

 

[pennyJo1960]

Finally finished the Christmas cake's snowdrift icing (and without an accidental avalanche, which happened last year because I wasn't sufficiently accurate with the measurements)!View attachment 2450695

Looks very yum

 

[Perris]

Looks very yum

I hope so; we'll find out tomorrow....!

 

[Perris]

Oh that frosting makes me want to stick my finger right in there!!

that may be easier said than done - it's royal icing. I add some glycerine so it doesn't set rock hard, but it should resist a finger once set!

 

[aart]

that may be easier said than done - it's royal icing. I add some glycerine so it doesn't set rock hard, but it should resist a finger once set!

I would persist!
Is the glycerin why it's so shiny?

 

[ronott1]

Finally finished the Christmas cake's snowdrift icing (and without an accidental avalanche, which happened last year because I wasn't sufficiently accurate with the measurements)!View attachment 2450695

Nice!

 

[Perris]

I would persist!
Is the glycerin why it's so shiny?

I bet! It's beating it that makes it shine - easy to do with a hand mixer (used to be a pain by hand). But you have to be careful not to overdo it, or the egg white (which is the main liquid element in it) starts changing structure, and you definitely don't want air bubbles incorporated in it.

 

[Perris]

Nice!

thanks!

 

[ronott1]

I bet! It's beating it that makes it shine - easy to do with a hand mixer (used to be a pain by hand). But you have to be careful not to overdo it, or the egg white (which is the main liquid element in it) starts changing structure, and you definitely don't want air bubbles incorporated in it.

I have a recipe for a frosting that is like this one but does not get hard

Fluffy White Frosting

1C White sugar
1\3 C water
1\4 tsp cream of tartar
2 Egg Whites
1 tsp vanilla

In a large saucepan, stir together sugar water and cream of tartar. Cook over medium high heat until the sugar dissolves and mix is bubbly. Set aside to cool.

In a medium mixing bowl, whip the egg whites and vanilla to soft peaks using a mixer. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.