Once you have used it for a project and need it to dry, don't put it in the fridge because the cold, damp air won't allow it to set and will make your baked goods go soft. Let the icing dry at room temperature.... read more ›
In a large bowl, combine the sugar, egg white, and water. Mix the ingredients together with a wooden spoon, until the icing is thickened and smooth, about 2 minutes. The icing will keep up to 2 days in an airtight container in the refrigerator. Before using, beat it with a fork.... read more ›
There's no need to cover your cake if you're storing it in the fridge – the frosting actually acts as an insulator and helps keep the cake nice and moist. Though if you do have meats or fish in the fridge, you can wrap the cake in plastic wrap to prevent odors from seeping into the frosting.... see more ›
If you've left your frosting out at room temperature or warmer, try putting it in the fridge for 30 minutes to see if it thickens.... see more ›
The trick to getting sugar cookie icing to harden is in the ingredients, powdered sugar, milk, and corn syrup. The extract adds a boost of flavor. The small amount of corn syrup achieves that shiny, glossy surface. Since there is no butter or fat in the recipe, this icing will harden similar to royal frosting.... continue reading ›
How to Dry Your Cookies Decorated with Royal Icing (& How ... - YouTube... see more ›
If the buttercream has been frozen, it should be defrosted in the fridge overnight. Refrigerated buttercream will be quite firm – as hard as a chilled stick of butter as seen above – and cannot be whipped smooth at this point. Follow these instructions to reconstitute it.... see details ›
It was very runny. Will it actually set? Yes, but will take longer than non-runny!... view details ›
If the icing is applied thinly then it should take 4 to 6 hours to dry completely (though the surface will be touch dry quite quickly) but if it is a very thick layer (such as "snowcene" icing on a christmas cake) then it can take a few days to dry completely.... read more ›
Don't Make the Frosting in Advance
Frosting is made from majority butter and sugar, so leaving it for a long period of time at room temperature will make it too soft and refrigerating it will make the butter seize. If you're looking to work ahead, always make your cake in advance over the frosting.... continue reading ›
If you made a cake that won't be served for a few days, cover and refrigerate your cake. Lastly, if your cake includes a fresh fruit filling or topping, or has a frosting made with whipped cream or mascarpone, cover and refrigerate it until you are ready to serve.... continue reading ›
We all know cake is a delicate thing, and even if you let it cool completely to room temperature before frosting, it's still tender and fragile. Instead of simply trying to frost it at room temperature, wrap the layers in plastic and put them in the refrigerator for at least a couple of hours or even overnight.... see details ›
Frosting is too runny.
This could be because the butter was too soft or you added too much milk if it is buttercream frosting or it could be that you have overbeaten it if you're making cream cheese frosting. Also, a hot kitchen can make frostings go runny, so be mindful of the temperature.... see details ›
Be sure to mix thoroughly, and add the powdered sugar slowly, to make a fine icing. If your concern is to avoid adding sugar, as the mixture is already sweet, you can try adding thickening agents from your kitchen. Use cornstarch, gelatin, cream cheese, cocoa powder, heavy cream, or butter to thicken the mixture.... continue reading ›
To keep the frosting fluffy, you can add a stabilizer to the whipped cream. Gelatin works well and has no flavor so it will not change the taste of your whipped cream. Adding gelatin to the frosting will help keep it fluffy and aerated, just as you need!... continue reading ›
My Buttercream Frosting Isn't Stiff Enough…
The first thing I'd suggest is to chill the buttercream frosting. By bringing down the temperature, the frosting should tighten up immediately. This is a great trick for buttercream frosting that may have been overmixed or made in a warm kitchen.... view details ›
Like royal icing, cookie icing can be used to decorate your roll-out sugar and gingerbread cookies; however, unlike royal icing, cookie icing does not dry hard. Cookies decorated with cookie icing will set smooth, but the icing will remain soft and can be damaged if cookies are stacked or packaged.... continue reading ›
Q: does this icing harden quickly or remain soft? A: This icing hardens - perfect for decorating gingerbread cookies!... read more ›
Make sure you give your frosting plenty of time to harden before you try to move the cookies or transfer them to a container. By plenty of time, we mean at least 24 hours of uninterrupted air drying so you don't end up with smears.... see details ›
For royal icing it's dried within 1-2 hours, depending on the consistency of your icing as well as the temperature and humidity around you. Glacé icing on the other hand can take as much as 24 hours to dry, again, this depends on its consistency. Testing the crackability of the icing.... see details ›
Once your royal icing has been piped on, you can set it out to dry. After just 15 to 30 minutes, it will form a thin crust on the surface, but it generally will stay wet underneath for several hours. I usually set my cookies out (in a single, flat layer, on parchment-lined baking sheets) overnight to dry.... read more ›
Generally, it will take your buttercream anywhere from 10 to 30 minutes to develop a crust. If it's a particularly warm and humid day, it may take longer. You will know it's ready when you can very lightly touch the surface of the buttercream and it does not leave a mark.... see more ›
- Add Flour. All purpose can be used as an icing thickening agent for any icing that is baked. ...
- Add Cornstarch. Cornstarch can be used for thickening any runny icing. ...
- Add Butter. Butter works well for thickening up a thin icing. ...
- Add Whipped Cream. ...
- Add Gelatin.
- Add More Powdered Sugar. The simplest way to fix runny buttercream is to add more powdered sugar and mix, one tablespoon at a time until it's reached the desired consistency. ...
- Chill it in the Refrigerator. Another quick trick is to stash it in the fridge for around 10 to 15 minutes.
So, the small amount that would be used to make buttercream would not be enough to significantly affect the taste of the frosting. What is this? Pro Tip: A mixture of 50% Cream or Half-and-Half and 50% water can be substituted for milk at a 1:1 ratio.... continue reading ›
It's caused by incorporating too much air into the icing, so when you make it, use the lowest speed on your mixer and don't make the icing too thin. Stir the icing gently before you use it and pop any air bubbles you see.... see more ›
However, pure icing sugar is the best choice if you are making icing that is meant to set hard such as glace icing or a royal icing. If you used icing sugar mixture in these types of recipes the cornflour in the icing sugar mixture will prevent it from setting hard and the icing will remain soft.... read more ›
Royal icing is a white decorating icing made from the whites of eggs or meringue powder, powdered sugar, and water that hardens with air over time. This icing can be made in many different consistency from very thick to very thin and colors like a dream.... read more ›
Use buttercream to help the icing stick to the cake and smooth out any lumps and bumps.... continue reading ›
If your buttercream looks like it's falling off the cake or your piped decorations begin to droop, it's very likely the temperature in the room is too hot, causing your buttercream to melt.... see more ›
In general, a cake will last anywhere from 2-7 days in the refrigerator, if kept well covered, depending on the type of frosting and filling. Now let's get into types of cakes with different icing and topping variations.... see more ›
Refrigeration dries sponge cakes out. It's that simple. Even if you refrigerate a cake in a perfectly sealed container and only for a short amount of time, it will dry out.... read more ›
The culprit behind what makes a cake tough could be overmixing your flour. Flour is the foundation of baked recipes because it provides structure. When combined with liquid and after mixing, flour's protein (gluten) begins to develop.... read more ›
Nope! A cake covered with buttercream frosting can sit at room temperature for three days. As a bonus, the buttercream will act as an insulator for moisture for a really delicious cake. After three days, the cake can be refrigerated but should be covered to hold in moisture.... read more ›
In brief, refrigerating a cake causes this process to occur significantly faster than at room temperature. So, don't refrigerate your cakes. This is also true of breads and any other baked goods—they all go stale faster in the fridge.... see more ›
You're Doing It All Wrong - How to Frost a Cake - YouTube... continue reading ›
If your finished frosting is too runny, per LeafTV, you can combine cornstarch with one or two tablespoons of milk before adding it to the frosting to thicken the whole thing up. The amount you should use depends on the amount of sugar in the recipe, as you don't want to actually be able to taste the cornstarch.... continue reading ›
Don't Make the Frosting in Advance
Frosting is made from majority butter and sugar, so leaving it for a long period of time at room temperature will make it too soft and refrigerating it will make the butter seize. If you're looking to work ahead, always make your cake in advance over the frosting.... see more ›
The amount of time it takes for the buttercream to crust depends on a couple factors, especially the temperature and humidity inside your kitchen. Generally, it will take your buttercream anywhere from 10 to 30 minutes to develop a crust. If it's a particularly warm and humid day, it may take longer.... view details ›
Glace Icing is smooth, runny and glossy and is ideal for sponges, fairy cakes, biscuits, cookies and finger buns. It sets hard and so it also makes an ideal edible glue (for those fiddly Gingerbread Houses).... see more ›