Ingredients

Group 1
Ingredient
KG
Actiwhite
0.020
Water (cold)
0.100
Total Weight: 0.120
Group 2
Ingredient
KG
Icing Sugar
0.600
Acetic Acid
-
Total Weight: 4.600

Method

1. Soak ACTIWHITE in the water for 20 minutes.
2. Add Group 2 to Group 1.
3. Using an electric hand mixer, beat for 2−3 minutes on fast speed to the consistency required.
Notes: The addition of acetic acid complexes with the protein of the egg white thereby improving the overall quality of the Royal Icing.

Product Used

Ingredients

Group 1
Ingredient
KG
Actiwhite
0.020
Water (cold)
0.100
Total Weight: 0.120
Group 2
Ingredient
KG
Icing Sugar
0.600
Acetic Acid
-
Total Weight: 4.600

Method

1. Soak ACTIWHITE in the water for 20 minutes.
2. Add Group 2 to Group 1.
3. Using an electric hand mixer, beat for 2−3 minutes on fast speed to the consistency required.
Notes: The addition of acetic acid complexes with the protein of the egg white thereby improving the overall quality of the Royal Icing.

Category

Category

Patisserie

Finished Product

Finished Product

Icings