Royal Icing Recipe


Royal Icing is made of egg whites, sugar and some flavoring such as vanilla extract. You also add cream of tartar to increase the egg white's heat tolerance and volume as you're going to beat them senseless in order to achieve that coveted peak.

Personally, I love royal icing. It's my second favorite frosting in the world, second to chocolate. Why? Because royal icing doesn't cost much, pipes beautifully, spreads well on a cake, can be used to decorate cookies and many more. But the one thing that I most love about royal icing is it holds its shape at room temperature. I just can't imagine leaving a cupcake with buttercream frosting on the table for a couple of hours. If you wish to discover good things about royal icing yourself, make this at home. Scroll down as I show you how I make royal icing with an egg white and a cup of sugar to glamorize 6 cupcakes. Here goes....

1. Using an electric mixer on low speed, beat egg white for a few seconds and add cream of tartar. Beat again until foamy. It's important to bring your egg white at room temperature first before starting to work with it.

2. Add sugar 1/4 cup at a time beating after each addition.

Once all sugar is added, consistency of the royal icing is now somewhat thick and creamy.
3. Add vanilla extract and mix. Once fully incorporated, use highest speed and beat your royal icing until your preferred consistency is achieved. Go for soft peak if you intend to just smooth the royal icing on top of a cupcake using a spoon or stiff peak if you wish to swirl it using a piping tip. Refer to pictures below.

Royal icing at Soft Peak
Royal icing at Stiff Peak
4. Fill your piping bag with royal icing and test pipe on a plate. I actually used my DIY disposable piping bag here. For reference, check out this link.

One more thing, you can add coloring to your royal icing. You can divide the royal icing into two or three then add different colors to it. Beat the royal icing for a few seconds to incorporate the color.

5. Now go pipe away some more royal icing. Enjoy decorating! :)


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Chocolate Buttercream Frosting

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Chocolate Buttercream Frosting


I had my fair share of unsuccessful attempts when it comes to making buttercream frosting before finally getting to making one that could hold its shape when piped. I would say butter cream frosting maybe the least of my favorite among all icings not because it tasted the least awesome among its peers but simply because of some psychological issues like thinking of eating all that butter in. Say I finished all half a dozen cupcakes in one sitting which is not quite far from the truth ha!ha!, so that's about 1/4 cup of butter (shudder....) not to mention the sugar. Despite this and all the failed tries, I would still end up trying to make another go at it because buttercream frosting is simply quick to make and pretty when piped.

I made a Chocolate Buttercream Frosting here because my base cupcake is a Chocolate Cupcake. You may omit the cocoa of course and include a drop or two of your favorite coloring for that fancy colored buttercream icing. You may also use other flavors instead of vanilla to go with the color you picked. I hope you make it right the first time. :) Happy frosting!

1. Allow butter to soften at room temperature. Using an electric mixer on low, beat the cocoa and butter together.

One important note, the butter should not be too soft. It should still be a little cold but soft enough for the mixer to break it down. Refer to the picture above. This is important if you're whipping that butter on a sunny weather. Overly creamy or runny butter (just my observation) may result to a buttercream frosting that will have difficulty holding its shape although you can add more sugar to make it firmer. Personally, I shy away from extremely sugary frosting so I make sure to keep my butter as cold as my hand-held mixer can handle.

2. Cream butter and cocoa.

3. Add the sugar and beat again. Don't worry if it looks like it's not coming together real nice.

4. Add the milk and vanilla extract and beat till all the ingredients are incorporated. If you're doubling or tripling this chocolate buttercream frosting, add sugar in 1/2 cup additions plus 1/2 to 1 tablespoon milk. Beat after every addition.

5. Scrape and beat again but using highest speed this time until your chocolate buttercream frosting is smooth and stiff. If not using cocoa, you may add a drop or two of your preferred coloring here.

6. Fill your piping bag with the chocolate buttercream frosting and test pipe on a plate. By the way, I used my DIY disposable piping bag here. For reference, check out this link.

7. Now go pipe your chocolate buttercream frosting on your cupcakes or simply smooth it on top using a spoon. Enjoy!


P.S.
Did you find this post helpful? Please feel free to: Click share buttons. Subscribe to our mailing list. Like our facebook page. Or post a comment and tell me what you think. I'd love to hear from you. xoxo. :)

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DIY Disposable Piping Bag 2


Disposable Piping bags are simply heaven sent when it comes to cake or cupcake decorating. Cleaning up after can be a pain in the neck when using reusable piping bags as some icing can leave either oil or some color that are a bit difficult to wash away. So disposable piping bags are trouble free as you can discard them after use. Disposable piping bags can be bought in 50's or 100 pieces or more per pack so if you are not a frequent cake or cupcake decorator, the knowledge to making one or two piping bags yourself can come in handy when a family occasion calls for one.

If you will only be using a small amount of icing or if you won't be using an icing tip, you can use this easy DIY disposable piping bag here. It is made of either parchment paper or waxed paper that you use for baking. Simply roll it up into a cone, fill it with icing, snip the tip off and you're ready to go. However, if you will be using a whole lot of icing or will be using some icing tips, I have featured another DIY disposable piping bag made of plastic here in a separate post. It is sturdier, can hold more frosting in and holds snugly any of your decorating tips without the use of a coupler.

But if your case is the former, then please read further... When you're done, please proceed to my other piping bag in this link. I promise you, it is definitely worth checking out. :)

1. Fold and cut a triangle out of your parchment or waxed paper.

2. Hold the triangle in a way that the center pointed corner is facing you. Bring the top left corner to meet the center pointed corner rolling to make a cone. Do the same with the top right corner wrapping it around. Have the left and right edges meet and overlap at the center. Adjust to create a tight perfect cone tip.

3. Fold the pointy rim of your DIY disposable piping bag to secure

4. Make 2 slits and tuck in the opposite direction to secure the fold.

5. Fill your DIY disposable piping bag with icing and tie the other end with a band or simply twist it to prevent the icing from spilling.

6. DIY disposable piping bag? Done! This is especially needed when only piping out some names on the cake or when you will be piping small amounts of icing in different colors. Now, go have a blast decorating. :)


P.S.
Did you find this post helpful? Please feel free to: Click share buttons. Subscribe to our mailing list. Like our facebook page. Or post a comment and tell me what you think. I'd love to hear from you. xoxo :)

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DIY Disposable Piping Bag


Disposable piping bags are a whole lot less work when frosting your cakes, cupcakes or cookies. When done, you can throw them away without troubling yourself with cleaning up after. If you don't have a coupler for your decorating tips, this DIY  (do-it-yourself) piping bag is really great to use as the icing tips will really fit snugly. What I also love about this DIY piping bag is you can fill a whole lot of icing inside.  If you are not using any icing tips or don't have one yet or will only be using less than a cup of frosting, then a DIY piping bag made of wax paper might be more appropriate and easier to make. Check out the separate post here. If your icing calls for a star tip to create that pretty frosted cake, then this DIY piping bag will do the job for you.

Disposable piping bags are usually sold by 50's or 100's or more and if you only need one or two when there is a family occasion, then you definitely don't need to buy them piping bags. Just make one yoursel! :) This DIY piping bag might be worth your while. Read on...

Frosting cake using DIY piping bag and a closed star tip
1. Use a sturdy transparent plastic bag, the thicker the better. Fold forming a triangle. Cut.

2. Burn a bamboo stick. The heat will help us seal the open side of your DIY piping bag. You can also use a low burning candle. But my favorite is using a "katol", it's some kind of a mosquito repelling incense.

3. Fold the open end of your DIY piping bag and burn, lightly touching the edge. Inflate the piping bag to check if edge is successfully sealed. Make a couple of these DIY piping bags for future use.

 4. Snip the tip starting with 1/3" gradually increasing the cut until the hole is just about right for your decorating or icing tip. My icing tip here snugly fit when I made about 5/8" cut. Insert tip. Adjust as necessary until a tight fit is achieved.

5. Fill your DIY disposable piping bag with icing, tie the other end to prevent spillage and start decorating. Happy frosting! :)


P. S. 
Did you find this post helpful? Please feel free to: Click share buttons. Subscribe to our mailing list. Like our facebook page. Or post a comment and tell me what you think. I'd love to hear from you. xoxo :)

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Pork Adobo Recipe


I just blogged about Adobong Puti here, and I felt that I should also blog about its dark brown counterpart, called simply as Pork Adobo. Adobo is cooked in many ways and using different main ingredient, be it chicken, chicken innards, squid, vegetables like string beans and many more. Oh of course Pork, like in this Pork Adobo Recipe here.

If you've read some of my posts already, I use sugar in most of our dishes. My mother adds sugar in almost all her dish, so I do too. :) In this Pork Adobo Recipe here therefore, expect an adobo on the sweeter spectrum. Also, bear in mind to simmer your pork adobo long and good. Nothing beats Pork Adobo that your teeth can easily sink in and chew on.

1. Heat oil in a pan and add the pork and cook until brown.

2. Pork will release water, continue cooking until all is left is oil. Set pork aside.

3. Saute garlic till brown and onion till transparent.

4. Add soy sauce, bayleaf and peppercorn. Mix for about 2 minutes.

5. Add water and simmer until pork becomes tender. Add water as necessary.

6. Once pork becomes tender and water has reduced, add vinegar and brown sugar then let boil.

7. Simmer Pork Adobo until sauce has thickened.

8. Serve hot and enjoy!


P.S.
Did you find this post helpful? Please feel free to: Click share buttons. Subsribe to our mailing list. Like our facebook page. Or post a comment and tell me what you think. I'd love to hear from you. xoxo :)

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