How to Make Icing That Hardens: A Comprehensive Guide
How to make icing that hardens is a common question among bakers and cake decorators seeking to achieve a professional and polished look for their desserts. Hardening icing is essential for creating intricate decorations, detailed designs, or a sturdy surface that can hold weight or be carved. Whether you’re preparing for a wedding cake, cookies, or elaborate cake toppers, understanding the science and techniques behind making icing that sets hard is crucial. This guide will walk you through the different types of hardening icings, how to prepare them, and tips to ensure perfect results every time.
Understanding the Types of Icing That Harden
Royal Icing
Royal icing is one of the most popular options for making hardening icing. It is primarily made from egg whites (or meringue powder) and powdered sugar. Once dried, royal icing becomes very hard and crisp, making it perfect for detailed decorations, piping, and creating stable structures.
Fondant
Fondant is a pliable sugar paste that, when rolled out and applied over cakes, creates a smooth surface. It hardens upon drying, especially if left to set for several hours or overnight, providing a firm, elegant finish.
Gum Paste
Gum paste is similar to fondant but contains added gum (like Tylose or CMC), which allows it to dry harder and faster. It’s ideal for making flowers, figures, and detailed decorations that require a stiff, durable structure.
Buttercream with Hardening Agents
While traditional buttercream remains soft, adding certain ingredients or using specific techniques can make it dry out and become firmer. However, it generally doesn’t achieve the same hardness as royal icing or fondant.
Ingredients and Tools Needed for Making Hardening Icing
- Powdered sugar (confectioners' sugar)
- Egg whites or meringue powder
- Lemon juice or cream of tartar (optional, for stabilizing)
- Gum paste or tylose powder (for gum paste)
- Food coloring (optional)
- Mixing bowls
- Electric mixer or whisk
- Piping bags and tips
- Smoothers and spatulas
- Silicone mats or parchment paper
How to Make Royal Icing That Hardens
Ingredients
- 3 large egg whites or 1 tablespoon meringue powder mixed with 2 tablespoons water
- 4 cups powdered sugar, sifted
- 1 teaspoon lemon juice or cream of tartar (for stability and shine)
- Food coloring (if desired)
Steps to Prepare Royal Icing
- Prepare the Egg Whites or Meringue Powder: If using fresh egg whites, ensure they are clean and free from shell fragments. Alternatively, mix meringue powder with water as per package instructions.
- Whisk the Egg Whites: Using an electric mixer, beat the egg whites or meringue mixture until soft peaks form.
- Add Powdered Sugar: Gradually add sifted powdered sugar, one cup at a time, while mixing on low speed. Continue until the mixture is thick and glossy.
- Incorporate Stabilizers: Add lemon juice or cream of tartar to stabilize the icing and improve its shine.
- Color the Icing: Divide into portions and add food coloring as needed, mixing thoroughly.
- Check Consistency: For piping outlines, the icing should hold its shape but still be smooth. Adjust with more powdered sugar for stiffness or a few drops of water to thin it out.
Drying and Hardening Process
- Spread or pipe the royal icing onto your baked goods.
- Allow it to dry at room temperature for at least 8-12 hours, preferably overnight.
- Ensure good air circulation to promote even drying.
- For thicker decorations, drying time may extend to 24 hours or more.
Making Fondant That Hardens
Ingredients
- 1 kg (about 2.2 lbs) commercial fondant or homemade version
- Optional: tylose powder or gum paste for added firmness
Preparation
- Roll out the fondant to the desired thickness on a powdered sugar-dusted surface.
- Use cookie cutters or molds for shapes, or cut into strips for draping.
- Allow fondant decorations to air dry at room temperature for several hours or overnight.
- For thicker decorations, consider placing them in a low-temperature oven (around 130°F or 54°C) for a short time to accelerate drying, but watch carefully to prevent melting.
Tips for Best Results
- Ensure your fondant is not too sticky by kneading in extra powdered sugar or cornstarch.
- To prevent cracking, avoid drying in overly dry or humid environments.
- For extra durability, coat fondant decorations with a thin layer of edible glue or piping gel before drying.
Using Gum Paste for Ultra-Hard Decorations
Ingredients
- Gum paste (store-bought or homemade)
- Tylose powder or CMC (optional, for faster drying)
Preparation and Usage
- Knead gum paste until smooth and pliable.
- Shape into flowers, figures, or other decorations.
- Allow decorations to dry in a cool, dry place for 12-24 hours, or longer for large pieces.
- For added strength, insert wires or supports as needed.
Additional Tips for Making Icing That Hardens
Controlling Drying Conditions
- Humidity: High humidity can prevent icing from drying properly; consider using dehumidifiers or drying in a well-ventilated, air-conditioned room.
- Temperature: Keep drying decorations at room temperature; avoid direct sunlight or heat sources.
- Air Circulation: Good airflow helps to evenly dry the icing and prevent cracking or warping.
Storage and Preservation
- Store unused royal icing in airtight containers at room temperature for up to a week.
- Keep fondant and gum paste covered tightly to prevent drying out before use.
- Once decorations are dry and hardened, store them in a cool, dry place, and handle carefully to prevent breakage.
Conclusion
Learning how to make icing that hardens involves understanding the properties of different types of icing and applying proper preparation techniques. Royal icing remains the most popular choice for creating crisp, detailed decorations that set hard and durable. Fondant and gum paste also offer excellent options for shaping and sculpting decorations that need to hold their form over time. By paying attention to ingredient ratios, environmental conditions, and drying times, you can achieve professional-looking, hardening icing decorations that elevate your baked goods to the next level. Practice, patience, and attention to detail are key to mastering the art of making icing that hardens beautifully and reliably every time.
Frequently Asked Questions
What are the key ingredients needed to make icing that hardens?
Typically, confectioners' sugar and egg whites or meringue powder are used to create a hardening icing like royal icing. Lemon juice or vanilla extract can also be added for flavor.
How do I ensure my icing hardens properly after decorating?
Make sure your icing has the right consistency—thick but spreadable—and allow it to dry at room temperature for several hours or overnight. Avoid covering it until fully set to prevent sticking.
Can I make hardening icing without egg whites?
Yes, you can use meringue powder or powdered egg whites as a substitute. Mix with powdered sugar and a small amount of water or lemon juice to achieve a hardening royal icing.
What is the best consistency for making hardening icing for piping designs?
The icing should be stiff enough to hold its shape when piped, often called 'stiff peak' consistency. Add powdered sugar gradually until the desired firmness is achieved.
How long does it take for icing to harden completely?
Royal icing typically takes 6 to 12 hours to fully harden at room temperature. For quicker setting, you can dry it in a low-temperature oven or dehydrator.
Can I color my hardening icing, and will it affect the setting process?
Yes, you can add gel or paste food coloring to your icing. Just add it before mixing, and it won't significantly impact the hardening process as long as the consistency remains correct.
What tips can help me achieve a smooth, hard finish on my decorated cookies?
Use a piping bag with fine tips for precise designs, ensure your icing is at the right stiffness, and let it dry completely in a cool, dry place for a smooth, hardened surface.
