Icing
Consistency is very important to success when using Freddie. If icing is too thin, it will spread and run
off the cookie. If it is too thick, it
will not flood fill inside the outline.
The instructions and recipe below is one way to achieve the proper
consistency. However, any recipe or
technique that produces a similar consistency will also work. Finally, there is a range of acceptable
consistency. There is no need to make it
perfectly the same every time. The
calibration we recommend before starting a job with any new batch of icing will
measure the spread of the icing and automatically adjust some settings. Others are adjusted automatically.
Ingredients
48g
meringue powder (1/3c)
175g
(3/4 cup) water. Tip! Start with slightly less water. You can always add more.
2
lbs powdered sugar (907g)
Note: This will be enough to fill two icing tubes and ice approximately 35x
3.5” cookies
Making
Icing
1. Measure
out 1/3c (48g) of meringue powder. Add
175g (3/4 cup) of warm/hot water. Whisk
briskly until it is mixed up completely and the mixture is frothy.
2. Add
2 lbs. (907g) of powdered sugar.
3. Mix
it up for two minutes with the power mixer.
4. After
mixing, you may need to stir in any powder from the sides/bottom into the
mixture using a spatula.
5. Pour
the mixture into a sealable container and let it sit covered for several
minutes to let the bubbles come to the surface.
After the bubbles come to the surface you can pop them with the
spatula.
Recommended
Icing Thickness.
Icing should be “flood” consistency, instead of outline or dip
consistency. You’ll know you have achieved the proper consistency if when you
cut the icing with a spatula it takes 15-20 seconds to settle. Or
if you spoon out the icing and let it drop back into the bowl it should come
off the spoon in ribbons.
Article ID: 092925