Sweet Hope Icing
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- Опубліковано 19 бер 2018
- Sweet Hope Icing (formerly known as FrankenFrosting) is a combination of royal icing and glaze. The end result is an icing that has all the best qualities of each icing while eliminating the negative aspects. It provides the shiny finish, sweet taste, and tender bite of glaze, and the dimensional layering, fine lines, and quicker drying time of royal icing.
UPDATE: I’m currently in the process of moving my various recipes, including the one for Sweet Hope Icing to another location. In the meantime, you can find the recipe below. I have cut the recipe in half from the big batch recipe presented in the video.
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Part One: Making the Royal Icing
Ingredients:
1 pound powdered sugar
1 - 2 tablespoons meringue powder
1/4 cup plus 1 tablespoon water
Directions:
Mix the meringue powder into the powdered sugar until thoroughly incorporated.
At the lowest setting of your mixer and using the paddle attachment, add in the water. Once the water is incorporated into the sugar mixture it will appear thick and lumpy. Stop the mixer, scraping the sides and bottom of the bowl. Continue beating at a medium setting until the icing is smooth and has the appearance and consistency of toothpaste. Beat for an additional 30 seconds to allow some air to become incorporated into the icing. (When making royal icing we would continue to mix the icing until it forms soft peaks however because it will be further mixed when combined with the glaze, it's important to not over-beat during this initial step.) Move the royal icing into another bowl and then cover the top of the bowl with a slightly damp kitchen towel or bowl cover. No need to wash the bowl or paddle before moving forward.
Part Two: Making the Glaze Icing
Ingredients:
1 pound powdered sugar
1/4 cup water
1/4 cup corn syrup
Directions:
Add all the ingredients to the bowl in the order listed so that the powdered sugar is on the bottom of the bowl.
Beat at low speed until ingredients are combined. Turn off the mixer, scraping the sides and bottom before turning it back on to medium, mixing until the glaze is well blended and smooth like thick honey. This will take about 2-3 minutes. Don't worry about over-mixing the glaze.
Part Three: Sweet Hope Icing
Ingredients:
1 batch royal icing
1 batch sweet glaze
4 teaspoons of emulsion, flavoring, or extract
(I typically use 4 teaspoons of vanilla and 2 teaspoons of lemon emulsion. The 4-2 ratio goes well with any flavor cookie as there's barely a hint of lemon. If I want the lemon flavor to be prominent I reverse the ratio to 2 teaspoons of vanilla and 4 teaspoons of lemon emulsion.)
Directions:
Add the royal icing along with the flavorings and/or glycerin back into the mixing bowl containing the glaze.
Beat at low speed for 30 seconds. Use a spatula to scrap down the sides and the bottom of the bowl.
Whip at low speed for another 30-60 seconds or until you can see that the two icings have become one beautiful bowl of thick fluffy magic.
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Notes:
When using the provided measurements you should end up with a very thick fluffy icing which will be about what you will use for piping roses, writing, or creating fine details. Add more water as needed to thin to consistencies for flooding and basic decorating. If the icing is being used to make large flowers or other embellishments that will be placed on the top of the cookie I will add a tablespoon or two of vegetable glycerin to the icing. While the larger embellishments will still completely dry it will give them a softer bite.
Sweet Hope Icing can be left on the counter in an air-tight container for two-three days or stored in the refrigerator for up to 7-10 days. It can be kept in the freezer indefinitely. When using frozen or refrigerated icing be sure to allow the icing to thaw completely since it needs to reach room temperature to get a true gauge on the icing consistency. Should you notice any separation in the icing just hand stir until the liquid is incorporated back in.
While it’s obviously more labor intensive (and messy) to make the two icings separately before combining them, I found that when adding all the ingredients together in one batch the corn syrup prevented the meringue powder from developing it’s airy fluffiness and the end result was an undesirable icing with a much denser viscosity that behaved more like glaze than royal icing when used in decorating.
Corrections: The batch of icing in the video makes 3.5 pints,not 3.5 quarts as stated in the video. Oops. My bad.
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Oh, and thank you for your videos. They are informative and humorous.
Your cookies, your vids and your sense of humour are really wonderful. You have been so helpful to me already and I have only watched a few of your videos so far. Thank you. 🙏💝 You are as sweet and beautiful as your cookies. 💓XXX
The ending was perfect LOL. Thanks for sharing, can't wait to try this!!
A marvelous tutorial. Thank you so much. I think I’ve been looking for this exact thing for about 10 years lol thank you for sharing. I’m looking forward to Valentines and St. Patrick’s Day now with excitement ! Lol.❤
I just found your UA-cam channel and absolutely love it! You are so fun in the way you do your videos and your willingness to teach us home decorators! Thank you!
Thank you so much Stefanie! Making videos has been fun for me. I’m making a lot more bread these days than cookies but hope to do more cookie videos at some point. If you have any suggestions for what you’d like to see, please let me know!
You just made my day! I love your videos and I've learned so much from you! Thank you!
That’s so kind. Thank you!
I love this recipe!!
Can't wait to try this!❤
Thank you! I love the ending! Made me LOL 😂
Fabulous video. Love this icing, adapted flavor to my own...but the best I have tried and tried a few over the past 3 years. I loved the final little extras you added 😂❤️❤️
Claire Sherman Thank you Claire! I love that it’s working for you!
Hahaha I especially love the last part!
Thank you
🎉🎉🎉🎉 thank you !!!
I couldn't find my printed version so was delighted to see you have the recipe on here! It's the best! Take care of you 😊
Thank you for sharing this recipe, looks good.
Thanks! And if you give it a try Sabrina let me know what you think!
Anita & Dana ok, will do.
Sweets By Sabrina HA!! I didn’t realize I’d slipped over to my personal account. Sorry for the confusion!
Omg the ending was so cute
Hahaha I especially love the last part! I am excited to try this. Luckily Christmas is coming soon so I get an excuse to try this.
Made my 1st batch this morning before work, using glucose syrup. Seems very smooth, added quite a lot of water to get it to 20 seconds 👍🏻
Iris, as I mentioned in the video I call it “icing concentrate.” Because I make it in advance for all kinds of uses from flooding to making swirl roses, I just find it easier to thin with water than thicken with additional powdered sugar. Plus it stores more compactly in the freezer and I’ve never had it separate in the freezer in this form. It can separate when leftover thinner colors of icing are stored in the freezer but that’s easily remedied by hand stirring when using again.
Baking Sweet Hope I’d use this recipe again if I needed a lot of icing, this weekend I just made up royal icing and added the leftovers - which hadn’t separated. No problems with using glucose syrup either as it’s clear.
I regularly use your frosting and it has never failed me. Thank you for sharing.
I have a question about stiff consistency for florals. Would you make the Frankenfrosting start to finish and then add extra powdered sugar to stiffen or would you reduce the liquid in the glaze?
The best
I just tried the Sweet Hope icing for the first time. Mine looks quite a bit looser than yours. I followed the written recipe, adding an extra tsp. Flavoring to both the royal and glaze recipes, which the recipe mentioned. I’m wondering what I may have done wrong since it isn’t as stiff as yours. Will it still work?
I love this icing! Thank you for sharing the recipe(s) and all the info! May I ask, what are the containers called and where can I purchase them? Thank you! ❤️❤️
They’re deli containers and I get them locally at Smart and Final, but you can also order them on Amazon or in large quality from WebRestaurantStore.
If you double the recipe like you did on the video, do you also double the flavorings in the recipe above?
I made this tonight and it’s not near as thick as yours. The RI was toothpaste consistency and the glaze was like honey. What could have gone wrong?
LOVE your videos
Cindy McFarland The icing dries as firm as royal icing does even though it maintains a softer bite. I’ve decorated, bagged, and frozen 600 cookies at a time for a bake sale. Thawed them, displayed them, had people handle them and they were fine!
Am soooo gonna try this! Thanks again
Baking Sweet Hope, am I understanding you correctly? Are you saying that you froze the cookies AFTER you decorated them, then thawed and they were just as before freezing them decorated? Wow! This is a real game changer for me if I’ve understood you correctly! Thank you for your response.
Hi Anita. Thank you very much for the videos. I've gained a lot of useful information from watching them. I plan on trying a batch of your icing this weekend. Could you tell me the differences, if any, between your icing and standard royal icing? Drying time, how quickly it crusts/sets up, etc?
Diane, the drying time between Sweet Hope Icing and royal icing is minimal at best. It dries just as “hard” as royal icing in that you can stack it and bag it but when it comes to the bite, there’s no crunch. It offers a soft bite that I think matches with the tenderness of the cookies. The corn syrup gives it a big of a shiny finish as opposed to the matte finish of royal icing, plus I personally prefer the flavor. I’m not a fan of the taste of meringue powder (some brands more than others) but the meringue powder aftertaste is deluded by the other ingredients. In terms of performance you can use it just as you would royal icing...make icing embellishments and transfers, flood and outline, create details and writing, paint on it, stamp on it, etc.
Thank you for the reply. I used the icing last weekend for the first time on some Easter cookies and it was awesome! I have to do 150 cookies for a volunteer appreciation event in a few weeks and I'll be using it again. Thank you for sharing the recipe.I do have one silly question to ask. In the video when you are transferring the royal to the glaze you are using a red flat spatula. Do you remember where you got it or who makes it? I have a smaller version of that same spatula and love it but I can not find it in a larger size.
Baking Sweet Hope....I was wondering the same about that red flat spatula
Diane and Nasary, I found mine at a little mom and pop kitchen store locally but just did a search for you online and found them here! bakermakersupplycompany.com/shop/silicone-spatulas/long-handle-silicone-spatula/. They are a GREAT spatula. In fact, I think I’m going to go order a couple more ;)
Hi there :D is it possible to use glycerine insted of corn syrup?
Found this from one of your tiktok comment on frankenfrosting. So gonna try it. Thank you!
I’d love to hear how it works for you!
Can I use glucose syrup instead of Light corn syrup?
Is it possible to mix all of the ingredients at once instead of making the RI and the glaze separate only to combine them in the end? Have you tried one vs the other and had different results?
Hello. I was wondering the same. Have you ever tried it?
What’s the difference between this recipe and the regular royal icing? Better flavor or texture? Just wondering. I am not a cookie decorator but I Plan on making some for my son’s birthday party. I don’t need this much quantity though.
Beatriz, as mentioned in the remarks under the video while regular royal icing has a crunchy bite and a matte finish, Sweet Hope Icing has a softer bite, sweeter taste and a light gloss finish.
Researching all the tips and tricks I’ll need to begin my cottage business soon! I’ll be 69 and retired…starting my dream!
I hope you find incredible joy in your new effort!
How has it gone since your comment one year ago?
I use glaze to flood and royal icing for details because we like the taste of the glaze better,but I just can’t work with it for details. Could I just do this with my recipes? I’m not good in baking to the extent of creating recipes and whatnot. Your 2 recipes are slightly different than mine. My glaze is only a tablespoon of the syrup to 3 cups of powdered sugar and my ri is 1\4 cup merengue powder to 1 lb powdered sugar. I’d like to us less merengue and still have some control of the icing.
What is the diferente between royal icing and glaze?
What is the consistency considered to be after your mix the RI and Glaze together?
Kathy, it’s super thick, like I would use for making flower transfers. I have another video called Icing Consistencies for Beginners that demonstrates the thickness.
@@SweetHopeCookies I've made it several times and I think mine is never as thick as it should be..once the RI and Glaze are combined.....I saw in one of your videos that u didn't add all the water to the glaze part...........I will try that next time......it is not thick enough for lettering once the RI and Glaze are combined.....
Smashing. Thanks for sharing. It seems my old eyes can't pick up the quantities of the ingredients, where can I find the recipe? Thanks.
Greitcha Smith I couldn’t read it from my phone, but it’s ok on my iPad. I don’t have time to give you the quantities now but can do after work if you still need them x
Greitcha Smith You and me both! You can find the printable recipe at www.bakingsweethope.com
Have you got it Gretchen or shall I add it here?
Iris ooh thanks. I just found it
Could I have written recipe please?
What brand of powdered sugar do you use? I’ve had a tough time finding one that taste good.
Lupe I use C&H which costs a bit more than the store and generic brands but not only did some of the cheaper brands have an off-putting flavor but I noticed they tended to be more lumpy that then required me to shift all the sugar which adds one more step to the process.
@@SweetHopeCookies I agree. I also use C&H. The cheaper brands also usually have more cornstarch which leads to color bleeding. Love your personality and videos!
You’re fantastic and so helpful. Is there a place on here somewhere where I can get a copy of the Sweet Hope Recipe you use?
Kimberly Gartland thank you! I just added the recipe above in my comments. I’m intending to add my recipes to AllRecipes in the near future. If you follow my Instagram account I’ll make an announcement when my icing and cookie recipes become available there. In the meantime, while you can’t cut and paste the recipe within the UA-cam app, you can open the video in a browser and cut and paste from there.
I made the FrankenFrosting, but evidently didn't take my royal icing far enough and now that the glaze and royal icing are mixed, it is definitely runnier than for making roses with. Is there a way to rescue what I have or do I just use at this consistency and know better on the next batch.
I’d suggest taking out the icing you need for roses and adding more powdered sugar in gradually until you get the consistency you need. If it’s super thin then you might add a little more meringue powder as well.
When can you add the flavoring? Can you do add while mixing?
Absolutely. I just prefer adding it with the smaller batches as I thaw them but if you always use the same flavor of icing then I’d just do it when making the big batches.
Thank you so much!
Hi I really need the full version not the half but can’t seem to find it anywhere. Did you close down your Facebook?
Yes, I’ve temporarily deactivated FB. Unfortunately I wanted to close my personal account and my cookie page is attached to it. This recipe is very straightforward and so if you want the full recipe just double the amount of ingredients in the recipe included in the video description.
Can't read the wording that pops up for your ingredients. None except the very 1st one. A receipe right here on the video would be great.
Kimmie Q Kim, I’ll add the recipe tomorrow. Good suggestion! Thank you.
Royal Icing
2 Lbs. Powdered Sugar
2 Rounded Tablespoons Merengue Powder
1/2 Cup plus 2 Tablespoons Water
Glaze
2 Lbs. Powdered Sugar
1/2 Cup Corn Syrup
1/2 Cup Water
Kelly Dolan THANK YOU! I totally forgot!!! My bad. You good!
Baking Sweet Hope you’re very welcome. I have a question..does this icing dry hard? My daughter is very picky and loves hard royal iced cookies.
Kelly Dolan Kelly, the bite isn’t the hard crunch of some royal icing but it’s very close. The corn syrup just lends it to a less brittle bite. I’m thinking she wouldn’t be able to tell the difference but I’d be interested to know :)
I’m confused....on your website it says different measurements than here on the video. Which is correct please?
It’s just two different size batches but essentially the ratio of ingredients is the same in each recipe. The recipe in the video just makes a little more.
@@SweetHopeCookiesthe 2 lb powdered sugar recipe calls for 2 TBSP of meringue powder and the 1 lb calls for 1.5 TBSP. So this is correct?
I’m having a hard time reading the ingredients in the video. Is there somewhere else I can find the types out recipe?
Hi. You can find the recipe right in my video description immediately below the video.
So I’m confused. I understand that this is the base. So once I want to make the consistency that I need and colour how much flavouring or extract do you use?
I might not have made that clear in the video but I leave the icing unflavored and uncolored when I make it in big batches to be stored in the freezer for future use. When it’s time to decorate a batch of cookies I thaw what I need and color and flavor the icing then so that I have the flexibility to make different flavors of icing for different batches of cookies :)
No Anita you were clear. I’m just wondering once you make the icing and getting ready ti use and colour how much flavouring do you add per cup of franken frosting ?
I'm wondering the same. It's not the complete recipe without knowing the measurments of the flavoring? HELP US! ( :
Victoria so “a big splash” doesn’t work for you? 😉 Quantities per one pound of powdered sugar... if vanilla icing, 1.5 teaspoon vanilla extract. If lemon icing, 1 teaspoon vanilla extract, 1teaspoon lemon emulsion, plus a few drops (4-5) lemon extract. If using only lemon emulsion, add a full tablespoon.
You're the Master. So you can get away with that. I'm but a humble student. ( ; Thanks Doll!!
Does this need beating once it’s thawed or is a quick stir enough and as I’m in the UK what do I use instead of corn syrup - golden syrup?
Iris Yep, just a quick stir will do. When I thaw what I need, that’s when I add the flavoring and coloring so just stirring those in is all it needs. I know corn syrup isn’t “a thing” in the UK so I’m not positive whether it would work as a replacement for corn syrup. We have a UK section at a nearby store (love those British ex-pats!) so next time I go I’ll buy some golden syrup and give it a go to see.
Liquid glucose is a close match. Some supermarkets will sell corn syrup or online.
Greitcha Smith - thank you
Greitcha Smith - I think I’ve got some glucose syrup in a tube 👍🏻
Iris I’m going today to buy some just because I’m curious (plus it’s an excuse to make a video with “God Save the Queen” playing in the background. From what I’ve read online there’s no problem using it interchangeably with corn syrup as the viscosity and the way it performs is basically the same. The only difference is in the flavor since corn syrup essentially has no flavor at all beyond the sweetness. I know treacle is strong in flavor and since golden syrup is basically a light treacle I’m wondering if the flavor is enough to overwhelm or neutralize other added flavorings.
How many cookies can you flood with this recipe?
That’s really hard to calculate as it depends on cookie size, the thickness in which you prefer to flood your cookies and how many details/icing layers are in the design.
Why can't you mix it all at once? So confused about this. Why dirty 2 bowls?
I found that mixing them at the same time didn’t allow the royal icing to get its lighter lift that comes from beating and incorporating air into it. For that reason you can mix them both together in one bowl but what you’ll get is a much denser icing.
So could I start with royal, get the airy texture, then add the rest of the ingredients? Also, there’s no vanilla? Would that take the place of water?
Is the written recipe somewhere
Hi Paulette! It’s in my description of the video!
Can a food scientist explain the chemistry going on here????
Isnt this frankenfrosting?
Yep. I just changed the name. The name FrankenFrosting just wasn’t....sweet enough :)