Semi solid icing

[~ Mylitta ~]

Hi girls,

You were so helpful with my last question that I thought I'd ask another

I'm wondering how you make the type of icing that is soft when you make it (so soft enough to decorate using a piping bag), but then sort of goes a little hard (so not like butter icing that remains gooey). Is it just icing sugar and water, or icing sugar and milk, or something like that?

[Party-of-five]

If your piping you want something stiffish(new word) I used buttercream to decorate because then once in fridge it sets hard or if its for lettering or something maybe royal icing?

[Tinks]

Royal icing. It's made from egg whites and pure icing sugar.

[kimmi]

This recipe is TO DIE FOR:

White Chocolate vanilla icing this will cover a 10" cake (if you have a lot of left overs you can freeze it)
312grams Caster Sugar
5 egg whites
500g butter (room temp)
1 1/2 teaspoons Vanilla essence
250g white chocolate melted (but cooled)

Start with the Caster sugar and egg whites in a bowl over simmering water and beat until sugar has dissolved (I use electric beaters but a whisk will do)

Next, put the mixture into your mixer bowl and add the vanilla essence keep whisking the mixture until its cool.

Add the soft butter and beat together (don't worry if it looks like its curdled)

Add the melted chocolate and beat. and its done.

I really recommend everyone try it once

[kimmi]

haha I'm tired. I now see what you were actually asking!!!

The recipe I gave however will go hard if in the fridge but light and fluffy out of the fridge.

[~ Mylitta ~]

Thanks girls. As usual you all totally rock!

I think I'll give the royal icing a go for the piping stuff, but Kimmi, I can assure you that I will definitely be trying that white chocolate icing! I love white chocolate ♥

[christy]

Yep you can also add a table spoon of pavlova egg to your normal butter icing recipe... it has egg white powder in it. Egg white is what goes hard and glossy over time.

[MrsB26]

I was going to say thte same at Christy - you want a crusting buttercream. I add a tbs or 2 of pav magic or powdered egg whites to my normal buttercream recipe.

[~ Mylitta ~]

Oooh, that sounds nice and easy! Thanks girls!