String Work with Royal Icing

Appears in

Published 2015

Thin the royal icing to a medium-thick consistency. Strain it through a double layer of cheesecloth.
Fit a pastry bag with a #0 or #00 plain tip. Fill the bag halfway with the royal icing. Test the consistency of the icing by piping a string. If the icing is too soft, it will sag and break under its weight; if the icing is too stiff, it will not fall into a smooth string. Adjust the consistency of the icing if necessary with confectioners’ sugar, water, or additional egg whites.
Touch the tip of the pastry tip to the first attachment point, then pull the bag away while applying even pressure to it, allowing the string of icing to fall away from the tip. Do not move the tip downward; simply allow the icing to fall in a smooth curve. When the loop of icing is the desired length, touch the tip of the pastry tip to the next point to attach the string.
Repeat the process, using care to produce loops of the same length each time. As you are planning the pattern of loops, keep in mind that loops that cross, intersect, or lie on top of one another result in greater stability of the sugar work.

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