Colour & consistency

Colour & consistency

By
From
Boutique Baking
Photographer
Georgia Glynn Smith

Ingredients

Quantity Ingredient
royal icing
small palette knife
jug filled with water
clean smooth worksurface or flat disc for mixing, or use a small bowl
paste or liquid food colour
cling film or re-sealable plastic bag, (optional)

Method

  1. Colouring royal icing

    Place the royal icing onto a clean surface or flat disc next to a small amount of food colour. Using a palette knife, pick up small amount of royal icing and mix it with the food colour.
  2. Work the food colour through the icing, breaking down any tiny colour specs as, if not mixed properly, these can burst and bleed as the icing dries.
  3. Once mixed, add the coloured icing a little at a time to the white icing and blend until you have achieved the required shade.
  4. Consistency of royal Icing

    To make soft-peak royal icing, dip the palette knife into water and mix it through until the icing looks a little glossy and forms peaks that fall over, yet still hold their shape. This consistency is for piping outlines, borders and dots as well as for stencilling work.
  5. To make runny royal icing, keep adding water until the icing looks shiny, flows together and flattens within 4–6 seconds. This consistency is perfect for flooding cookies.
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