Youtor
Sweet Hope Icing
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=KqIZEqQoSDw
Sweet Hope Icing (formerly known as FrankenFrosting) is a combination of royal icing and glaze. The end result is an icing that has all the best qualities of each icing while eliminating the negative aspects. It provides the shiny finish, sweet taste, and tender bite of glaze, and the dimensional layering, fine lines, and quicker drying time of royal icing. • UPDATE: I’m currently in the process of moving my various recipes, including the one for Sweet Hope Icing to another location. In the meantime, you can find the recipe below. I have cut the recipe in half from the big batch recipe presented in the video. • +++++ • Part One: Making the Royal Icing • Ingredients: • 1 pound powdered sugar • 1 - 2 tablespoons meringue powder • 1/4 cup plus 1 tablespoon water • Directions: • Mix the meringue powder into the powdered sugar until thoroughly incorporated. • At the lowest setting of your mixer and using the paddle attachment, add in the water. Once the water is incorporated into the sugar mixture it will appear thick and lumpy. Stop the mixer, scraping the sides and bottom of the bowl. Continue beating at a medium setting until the icing is smooth and has the appearance and consistency of toothpaste. Beat for an additional 30 seconds to allow some air to become incorporated into the icing. (When making royal icing we would continue to mix the icing until it forms soft peaks however because it will be further mixed when combined with the glaze, it's important to not over-beat during this initial step.) Move the royal icing into another bowl and then cover the top of the bowl with a slightly damp kitchen towel or bowl cover. No need to wash the bowl or paddle before moving forward. • Part Two: Making the Glaze Icing • Ingredients: • 1 pound powdered sugar • 1/4 cup water • 1/4 cup corn syrup • Directions: • Add all the ingredients to the bowl in the order listed so that the powdered sugar is on the bottom of the bowl. • Beat at low speed until ingredients are combined. Turn off the mixer, scraping the sides and bottom before turning it back on to medium, mixing until the glaze is well blended and smooth like thick honey. This will take about 2-3 minutes. Don't worry about over-mixing the glaze. • Part Three: Sweet Hope Icing • Ingredients: • 1 batch royal icing • 1 batch sweet glaze • 4 teaspoons of emulsion, flavoring, or extract • (I typically use 4 teaspoons of vanilla and 2 teaspoons of lemon emulsion. The 4-2 ratio goes well with any flavor cookie as there's barely a hint of lemon. If I want the lemon flavor to be prominent I reverse the ratio to 2 teaspoons of vanilla and 4 teaspoons of lemon emulsion.) • Directions: • Add the royal icing along with the flavorings and/or glycerin back into the mixing bowl containing the glaze. • Beat at low speed for 30 seconds. Use a spatula to scrap down the sides and the bottom of the bowl. • Whip at low speed for another 30-60 seconds or until you can see that the two icings have become one beautiful bowl of thick fluffy magic. • +++++ • Notes: • • When using the provided measurements you should end up with a very thick fluffy icing which will be about what you will use for piping roses, writing, or creating fine details. Add more water as needed to thin to consistencies for flooding and basic decorating. If the icing is being used to make large flowers or other embellishments that will be placed on the top of the cookie I will add a tablespoon or two of vegetable glycerin to the icing. While the larger embellishments will still completely dry it will give them a softer bite. • Sweet Hope Icing can be left on the counter in an air-tight container for two-three days or stored in the refrigerator for up to 7-10 days. It can be kept in the freezer indefinitely. When using frozen or refrigerated icing be sure to allow the icing to thaw completely since it needs to reach room temperature to get a true gauge on the icing consistency. Should you notice any separation in the icing just hand stir until the liquid is incorporated back in. • While it’s obviously more labor intensive (and messy) to make the two icings separately before combining them, I found that when adding all the ingredients together in one batch the corn syrup prevented the meringue powder from developing it’s airy fluffiness and the end result was an undesirable icing with a much denser viscosity that behaved more like glaze than royal icing when used in decorating. • • Corrections: The batch of icing in the video makes 3.5 pints,not 3.5 quarts as stated in the video. Oops. My bad. • Here's where you can find me: • INSTAGRAM: / bakingsweethope • Music: A WAY FOR ME by Nicolai Heidlas Music / nicolai-heidlas • Creative Commons — Attribution 3.0 Unported— CC BY 3.0 • http://creativecommons.org/licenses/b... • Music promoted by Audio Library • Video
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