Hi and welcome to Bold Baking Basics! This is where we get stuck into the fundamentals
of baking. These videos are about getting you baking
with confidence, anytime anywhere. Right now I'm gonna show you how to make royal
icing, and it’s a really great recipe to have in your arsenal around the holidays,
because it is used to decorate cakes, cookies, and even to glue together gingerbread houses. Previously I have shown you how to make royal
icing to decorate cookies, right now I'm gonna show you how to make royal icing to decorate
cakes. As always the recipe can be found on BiggerBolderBaking.com. Okay, let's get started. So the main ingredient in this royal icing
is egg whites. Now if you are worried about eating egg whites,
just note always buy good quality, use fresh, you can also heat treat them by putting them
over a Bain Marie and whisking them up until they're nice and warm. Also you can make royal icing using a meringue
powder and I'm gonna put that information on my website. So I'm making my royal icing on my stand mixer,
and you can use an electric hand mixer, that will work really well too, however it’s
really hard to make this recipe by hand because you need a lot of elbow grease. So into my bowl I'm going to add in my egg
whites, then what we do is turn on the machine, just onto a medium low speed, and just let
the egg whites whip up a little bit before we start adding in the sugar. So as your egg whites are getting foamy, I
have a little secret here, I'm going to add in a little bit of fresh lemon juice, and
what this does, it kills any bacteria that's left in your eggs. So it’s been around a minute or so, my eggs
are nice and foamy, so now I'm slowly gonna add in my powdered sugar. Now just make sure that your powdered sugar
is sifted because you don't want any lumps, you want it to be nice and airy. So just one scoop at a time, gotta be patient
here, just hang out and slowly add in your sugar. Let one scoop mix in then go in again. And then keep on adding sugar until you get
the desired consistency that you want. So now come here to me I want to show you
something, I've added in around 3/4 of my sugar and I want to show you what my royal
icing looks like. Do you see that texture? And how drippy it is? This is perfect for decorating cookies, it’s
a nice consistency, it’s not too runny, it’s nice and thick, this is fantastic. However, we are not decorating cookies right
now, we are going to decorate a Christmas cake, we need it a lot thicker. So, back down you go, and we’re gonna continue
adding in more sugar. So at this point I'm going to stop adding
in my sugar, I do have a little bit left there, but I'm not gonna add that in because I can
see that I've got the consistency that I want. So I'm gonna turn off my machine, go in with
my spatula, look at that. That is what I was going for, this is perfect
to decorate a wedding cake, Christmas cake, whatever you like. It holds its shape, it’s a beautiful color,
it’s going to make amazing snow on top of our Christmas cakes. If you're not using your royal icing straightaway,
then put it into a container or a bowl, lay cling-wrap directly on it, and keep it at
room temperature for around 2 weeks. So this video is a three part series, I showed
you how to make marzipan, I showed you how to make royal icing, and next I'm going to
show you how to beautifully decorate a Christmas cake. For this royal icing recipe and for my royal
icing to decorate cookies with, head over to my website. I’ll see you back here really soon, for
more Bigger Bolder Baking.
