Matcha Meets Macaron by Lisa He

Author:Lisa He
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2024-08-02T00:00:00+00:00

Icing Consistencies

The consistency of your icing will make or break your cookies. This part of the cookie decorating process takes longest to learn. Not only do ingredients affect consistency but also, of course, environment and technique. Give yourself plenty of time to get the hang of it. The learning curve may feel steep and frustrating, which is totally normal. Keep trying and don’t give up.

Everyone has a preferred style for decorating. Different cookie artists use different methods to achieve similar results. When it comes to flooding, which means completely covering a surface, some decorators prefer a stiffer outline icing consistency (like toothpaste) and a looser flood consistency (like honey). But for efficiency’s sake, I like to use a single consistency for both the outline and the flood. There’s no right or wrong way to do it. Try a variety of approaches and go with what works best for you. See examples on on here.

Outlining and Flooding Consistency

For covering surfaces, the consistency of the icing should flow like honey but not thinner. To achieve this consistency, slowly add water to loosen the base icing. For better control, use a spray bottle or pipette. The thinner the consistency, the greater the risk of icing running off the cookies, not holding shape, and the colors bleeding. Air bubbles can result if you mix too much. A good flood settles with a slight jiggle or with the assistance of your scribe tool.

Detail Consistency

This icing consistency—used for lines, text, or piped details—resembles loose toothpaste and doesn’t settle on its own.

Stiff Consistency

For piping borders that keep their shape and for stenciling, this icing consistency looks like standard toothpaste.

Floral Consistency

While floral consistency looks almost indistinguishable from stiff consistency, it feels more like buttercream, making it much easier to pipe in large quantities than stiff consistency. To achieve floral consistency, double the corn syrup in the recipe for Royal Icing (here) and beat the base icing on high until it fluffs, about 2 extra minutes. Overbeating icing makes it porous, which usually you don’t want, but it pipes more easily and provides a softer bite. It’s fluffier, so don’t stack the finished cookies.

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