Timeline for Royal icing - how important is accurate measuring?
Current License: CC BY-SA 2.5
10 events
| when toggle format | what | by | license | comment | |
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| Oct 19, 2013 at 8:19 | answer | added | Jolenealaska♦ | timeline score: 0 | |
| Dec 29, 2010 at 0:46 | comment | added | Orbling | I agree with @Marti, the Royal Icing I know is usually a very dense meringue format. | |
| Dec 28, 2010 at 21:15 | vote | accept | Tea Drinker | ||
| Dec 28, 2010 at 20:53 | comment | added | Marti | The difference between meringue and royal icing is basically the amount of sugar. | |
| Dec 28, 2010 at 15:37 | comment | added | Aaronut | I have to agree with @Joe. If you've got egg whites, and sugar, and you whip it until it forms stiff peaks, then what you have is a meringue. | |
| Dec 28, 2010 at 15:36 | history | edited | Aaronut |
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| Dec 28, 2010 at 14:34 | comment | added | Marti | @Joe: royal icing can also be used for piping flowers and other decorations, for which it needs to be fairly stiff. | |
| Dec 28, 2010 at 14:31 | answer | added | Marti | timeline score: 5 | |
| Dec 28, 2010 at 13:57 | comment | added | Joe | Peaks? I don't think I've ever whipped royal icing to peaks ... I've always used it as something drizzled on, which then sets up stiff. | |
| Dec 28, 2010 at 13:17 | history | asked | Tea Drinker | CC BY-SA 2.5 |