Hey y'all. Just wondering if people have any tips for good icing sugars. Ages ago i used to just use a simple icing recipe of icing sugar, water, vanilla essence and egg white. The egg white made it really hard and smooth when set. I make it without the egg these days but it doesn't turn out as smooth and hard. Just wondering if anyone knows what i could add to have the same effect? Thanks!
If there are any vegan cake decorators out there I would love to hear from them... To make little flowers and such you whisk more and more pure icing sugar into an egg white til it's practically stiff.. and then when you pipe it out it goes practically rock solid. Would love a vegan alternative You can buy vegan fondant.. well it's ordinary fondant and some turn out to have no animal ingrediants.
If there are any vegan cake decorators out there I would love to hear from them... To make little flowers and such you whisk more and more pure icing sugar into an egg white til it's practically stiff.. and then when you pipe it out it goes practically rock solid. Would love a vegan alternative You can buy vegan fondant.. well it's ordinary fondant and some turn out to have no animal ingrediants.
No Egg from Orgran is perfect for this. The hard icing is called Royal Icing, and you'll be hard pressed to find a packet mix of it that doesn't have powdered egg white in it. So instead, add No Egg to icing sugar and gradually add water until it's slightly runny but mostly firm. Pop a little on a plate and cover the bowl with cling wrap (make sure the wrap touches the surface of the icing to prevent a crust forming. Let the stuff on the plate set - if it's hard enough, crack on, otherwise add No Egg a little at a time until you get what you're after. One of these days I'll get around to writing down the proportions!
I've used this method to construct gingerbread houses so it's pretty strong.
If there are any vegan cake decorators out there I would love to hear from them... To make little flowers and such you whisk more and more pure icing sugar into an egg white til it's practically stiff.. and then when you pipe it out it goes practically rock solid. Would love a vegan alternative You can buy vegan fondant.. well it's ordinary fondant and some turn out to have no animal ingrediants.
No Egg from Orgran is perfect for this. The hard icing is called Royal Icing, and you'll be hard pressed to find a packet mix of it that doesn't have powdered egg white in it. So instead, add No Egg to icing sugar and gradually add water until it's slightly runny but mostly firm. Pop a little on a plate and cover the bowl with cling wrap (make sure the wrap touches the surface of the icing to prevent a crust forming. Let the stuff on the plate set - if it's hard enough, crack on, otherwise add No Egg a little at a time until you get what you're after. One of these days I'll get around to writing down the proportions!
I've used this method to construct gingerbread houses so it's pretty strong.
