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Ceri Griffiths Recipe
Hi,
I’m sorry if this is somewhere obvious and I missed it! On the Ceri Griffiths Royal Icing course he shows his recipe using fresh egg whites but does anyone know where I could find the recipe using dried egg white such as Meri-White please?
Many Thanks in advance 🙂
Hello fi28
Ceri verbates the recipes as he is showing the different ingredients. You can hear him in the video here:
http://www.cakeflix.com/online-cake-decorating-courses/beginners-royal-icing-course-with-ceri-griffiths/lesson-1-royal-icing-ingredients-and-recipes
I will ask the support team to publish the recipes on the site as mentioned by Ceri. If you are unable to grasp the recipe while Ceri is speaking please let me know and I’ll try and write it down as he is speaking. It’s just a case of going backwards and forwards on the video, bit of a pain I know!
Hope this helps. x
Ceri Griffiths does say in the first video that he has given PBSS 3 recipes that they are going to publish to the website and then the goes on to state his recipe for royal is 60g real egg whites, 2 tsp of lemon juice, 500g icing sugar that he prefers that tate lyle there, with a total mixing time of 4 minutes approx. The same recipe that you can find if you google his recipe on the web
He also states meringue powder is not as strong in itself as pure albumin powder, e.g. squires kitchen- and gives the recipe of 350grams of room temp water to 50 gram of albumin.(it is a lumpy mess) That it says to leave it sit for 30 minutes but he leaves it with saran wrap covered overnight.
He also says merriwhite on the other hand can be used right away and gives the recipe of 20 grams of it to 4 fluid ounces of water, and that it dissolves right away.
He ends with adding 1-2 tsp of glycerin to each pound of royal icing to make it easier to cut.
but I have no idea if those are the recipes that he referred to initially, or if he just wrote them down so everyone would have to go back to listen and to do it. Morgana
Hello f128
Yes it’s 20g of merriwhites mixed with 4 fluid ouces of water or if you like 114g of water. Mix the icing sugar in bit by bit until you get the right consistency. Sometimes all the icing sugar is not required, you will need to judge that as you keep mixing. I use merriwhites most of the time and find leaving it to sit overnight helps it to dissolve much better, however as Ceri’s says in the video it can be used more or less straight away.
The site is aware of the missing recipes now so hopefully they’ll be put up under the video soon. x
EDIT
There’s some really good advice here
http://www.craftcompany.co.uk/help-and-advice/helpful-advice/product-information/how-to-use-royal-icing.html
I posted this link on the site a long time ago, I couldn’t find it earlier when searching. Hope it helps reassure you.
thanks for the additional information. I had taken a class in the Lambeth technique with Wendy Kromer and she uses 1 lb(45g)confectioners sugar, 5 tablespoons(53g)meringue powder,and a scant 1/2 cup(120ml) of water beat on low for 6-8 minutes. It makes a dense but fluffy royal icing to start with. She suggests to immediately transfer it to a greasefree plastic bowl with a lid. To double the recipe, double the ingredients except use only 2/3 cup of water to start, and add more if necessary. So this is one more and it does use meringue powder and it works well. Morgana
Hi folks
You’ll find the recipes have now been added to the tutorial, click on ingredients tab here:
You’re welcome fi28. The new tutorial from Ceri looks great, I haven’t had a chance to watch all of it yet but there’s certainly a lot of different techniques to learn. Happy piping, royal icing! xx
