Oh @#*! Icing
*Warning if you are easily offended, stop now. I have definitely been reading my Amy Sedaris book. Come back tomorrow after my mom calls and threatens to wash my mouth out with soap, I will be back to my normal non-inflamitory self.
When I was younger and first moved out on my own, I said a lot of badwords. I don’t know if it was the thrill of being able to, or one of the hazards of my close proximity to a bunch of sailors {seriously} but I learned, and used some doozies.
However, since I have kiddos now, and since cussing in a blog post feels similar to cussing loudly in a crowded waiting room, I just don’t do it. Besides, like I mentioned before, my mom reads this, and even though I have almost reached the three decade mark, she WOULD NOT BE PLEASED.
I guess I could have changed the name of my icing altogether, but it wouldn’t quite be the same. People might not remember my point, nor would I get the guilty pleasure of still being able to say @#*! in my head.
All joking aside, that’s really what I call this icing. I have my own special curse word I say in my head, but you can choose yours =)
This is the consistency of royal icing I use when I do one of three things…{there’s a few other things but they are kind of complicated for this post}
- Wait til last minute to start on a set of cookies I have to get done
- Screw up REALLY badly {think scrape off and start over}
- Get bitten by that lazy bug that’s been wandering around my house for a few years
It is thick enough that it will hold a border, but thin enough that it will flood, which saves you the very time consuming step of filling and prepping bags when in a hurry.
Just for the record, I prefer the pipe and fill method any day of the week, but this is, real life happened, I refuse to quote that Larry Guy, get it done icing.
I came up with a wacky way to explain consistency after a phone conversation with my friend Kandle a few days back.
She was thrilled because after two years of asking me about RI, she had finally caught a re-run of Martha and figured out what she had been doing wrong .
The conversation went something like this:
Kandle: I watched Martha and I saw that the icing had to be like liquid to get it flat like you do.
Me: What were you doing before?
Kandle: I was spreading it with that little spatula and trying to get it flat…
Me: *slaps head* Oh, Kandlearia!
Then came my lightbulb moment. VISUALS HELP! So, that’s what I am going to do today.
Normally, I would use the honey or molasses to describe consistencies. However, as I went through my house looking for molasses, I realized that most people, other than us serious bakers, don’t just keep molasses lying around , and although lots of people have honey, it’s often crystallized from sitting in their pantry for aeons.
So, I went on the hunt. I looked all through my house for everyday liquids that others could use as a reference on the perfect consistency for “Oh, @#*!” Icing.
I think that most people have at least one of these products somewhere in their house to refer to…
My favorite comparable consistency was this stuff…
This is what it looked like as I experimented.
And for those of you who can’t bear to waste the expensive, weird-flavored kiddie paste *me*, I found these cool little containers at Dollar Tree. I’m thinkin’ Loren and I shop at the same place, right L?
LOL, I don't have any good reason except personal preference. YOu know how
sometimes things just bug you withou reason? It bugs me not to pipe and
fill sometimes. I'm a little crazy, LOL!
Why do you prefer the pipe and fill method over this method? It looks just as beatiful…
I just tried 20 sec icing for the first time tonight. Revolutionary! Mine was too thick as I had to squeeze the heck out of the bottle, but with practice should come along just fine.
Quick question: Do you use a certain tip when using 20 sec icing? It generally seems bubbly, so #3?
Thanks cookie queen!
Ok so I’m really new at this, how do you make royal icing? like what is it made of?
https://www.sweetsugarbelle.com/2011/04/royal-icing-101-or-all-roads-lead-to-rome/
This is sugarbelle’s Royal Icing recipe. She starts with this and then thins it according to what she needs it for.
Great stffu, you helped me out so much!
Haha :’D this post made me laugh a lot its so funny in the weirdest ways
Strangely in England its hard to find molasses anywhere D’:
But yeah sorry I am rambling but this is the first time I’ve posted AND I LOVE THIS WEBSITE <3
Well, your picture is gone of the final product 🙁 but I love the creative side to go through your house. That was awesome.
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Is there a recipe or was this post mostly about achieving the right consistency?
Thank you!
This was one of my first posts…but yes it was mostly about consistency {I am sorry for the crazy quality, I was learning}. Here’s the recipe: https://www.sweetsugarbelle.com/2011/04/royal-icing-101-or-all-roads-lead-to-rome/
Thanks so much for replying Sweet Sugarbelle!
I my question is how do you get to that consistency. I’m really new at icing but I want to try the Dora Stars you made for my own daughter’s birthday.
so i may be missing it, but is the recipe for this icing on the page??? am I completely missing it?
I love this & I love how you are so down to earth & how you break it down for us “simple folk” lol! Seriously, I’ve been sooo intimidated by cookies &all that comes with it, but absolutely LOVE the way they look. You do amazing work. You give me hope & inspire me. I recently made some cookies for a baptism and through out every cuss word imaginable & made some new ones too! I’m going to keep at it & with your help (aka, my cookie god) maybe eventually with enough practice I will be able to exercise the demons 😉 thanks again!! PS. Love the pics!! ~Birdie