- Made with the highest quality egg albumen (each batch is verified with extreme care).
- Shortest blending time and highest performance on the market.
- Superior consistency and firmness.
- Stable in extreme heat conditions.
- Delicious vanilla flavor
- 70 g (7 tbsp) Meringue powder.
- 200 ml of water.
- 150 ml of water (syrup).
- 400 g (1 ¾ cups) of refined white sugar.
- Beat at maximum speed, 200ml of water with 70g of Meringue Powder until it forms firm peaks and turn off the mixer. *Once you have firm peaks, you can turn the bowl over without the mixture falling out.Be careful not to overmix, because the frosting can become porous.
- Prepare the Syrup: Heat 150ml of water with 400g of refined sugar over high heat and let it boil for 2 minutes. *The time starts counting when the boil is high. If you are using a hand mixer, you can add the syrup in 3 parts.
- Turn on the mixer at maximum speed and add the hot syrup in a stream, beating until the meringue is very firm and you can form peaks.
*You can use it immediately to decorate, you don't have to wait for it to cool down. Preparation time will depend on the power of the mixer, a manual mixer one requires double the time.
Watch video here: Preparation method - ENCO Meringue: Método de preparación - ¡Merengue Enco!
The type of mixer you use to prepare the meringue will determine how long it takes to be ready. The mixer, whether manual or professional, must have a minimum power of 275 watts.
- Professional Mixer (1): It is the most recommended, in addition to having the greatest power, it has a large balloon whisk (2), ideal for stabilizing the meringue and reaching its maximum performance of 3.5L. The total mixing time for the meringue with this type of mixer is approx. 6min
- Manual mixer (3): This mixer usually has less power than the professional mixer, the main problem when preparing meringue is its 2 open blade attachments, which means that it requires up to twice as long to be ready and achieves a lower performance. It is highly recommended to use a bowl that is not very wide, like the one from a Kitchen Aid, and beat with circular movements for best results. The total mixing time for the meringue with this type of mixer is approx. 11min.
- Pedestal Mixer (4): It is similar to the manual mixer, with the advantage that your hands won’t get tired when mixing for longer periods of time. Highly recommended when you do not want to invest in a professional mixer.
One of the most common mistakes when preparing meringue is exceeding the mixing time for the stiff peaks point. Sometimes we believe that if we lengthen the mixing time, we’ll obtain a better and more consistent meringue. However, excessive time can cause us to have a porous and not chunky meringue.
We recommend that you test it by turning the upside-down to check if the mixture is ready. We explain how to do it below:
- If the mixture falls out of the bowl, it means that the meringue is not ready yet and requires more mixing time.
- If the mixture does not fall, it means that the meringue is already at its ideal point, so that the syrup can be added.
After adding the syrup, the meringue should be whisked until it reaches a firm consistency. When meringue peaks or folds begin to form in the bowl, it’s an indicator that it’s ready. It should have a smooth finish.
Another way to check if the meringue is ready is to make peaks with the whisk or spatula. If the peaks are soft or droopy, it still requires more blending time. When firm peaks can be made, it’s ready.
- Prepared meringue does not require refrigeration and it resists temperatures of up to 40°C. It can also be refrigerated, but in both cases, you have to make sure it is well covered to prevent it from drying out or becoming chewy.
- We recommend to decorate with the meringue immediately or in the first 24 hours of preparation, because it may lose consistency or release syrup over time (especially if it was prepared with a hand mixer). Once applied to the cake, the decorations will remain intact.
- Remember to cover your cake with a dome so that the meringue does not become chewy (see picture below). With this dome, it stays creamy for several days; without a dome, it can take 1 day to become hard or chewy, depending on the climate.
If you have spare meringue, you can store it well covered at room temperature and use within the first 24 hours of preparation. It is not recommended to use it for decorations after that time, because it may lack consistency or release syrup over time (especially if it was prepared with a manual mixer)
We also recommend using the remaining to make meringues (see recipe below) or you can mix it with a new preparation the next day so it doesn't go to waste.
- I get a porous consistency, or many bubbles: The meringue must have a smooth consistency, when you get a porous texture it’s most likely that it was over-beaten from the stiff peaks point, which caused it to become too aerated, changing its consistency.
- It’s chewy: This can happen when you over boil the syrup and add it with a thick consistency. The meringue can also become chewy if it is exposed to a humid environment for a long time, it is recommended to keep it covered.
- It’s too watery, not firm: This is the most common error, the main cause being the lack of mixing or the lack of power when using a manual mixer (see “Types of mixers”). It could also be because the syrup did not boil enough and it was left with too much water because the flame on the stove
All kinds of cakes! Meringue is widely used in children's cakes, wedding and birthday cakes, coconut cakes, flamed lemon pie and much more. It is an easy coverage to handle with a piping bag because it is not affected by the heat of your hands, you can make all kinds of decorations.
Meringue and Butter Frosting require less color to paint than Vegetable Creams. In this test, the same volume of cream (1 cup) was painted and color was added until the same shade was obtained in the 3 coverages:
- ENCO MERINGUE: 1 cup (64g) requires 2g of Super Red gel
- VEGETABLE CREAMS: 1 cup (74g) requires 3g of Super Red gel *Approx. 25% more
- BUTTERCREAM: 1 cup (200g) requires 2g of Super Red gel
Meringue has a lower caloric content (kcal) and contains 0% fat than vegetable creams and butter frosting. This Nutrition Facts comparison was calculated on the same volume of 1 cup of frosting.
ENCO MERINGUE: 1 cup (64g) contains:
Calories: 149 kcal / Sugar: 37g / Fat: 0g
- VEGETABLE CREAMS: 1 cup (74g) contains: Calories: 221 kcal / Sugar: 22g / Fat: 14g *Average data for several popular creams
- BUTTERCREAM: 1 cup (200g) contains: Calories: 946 kcal /Sugar: 124g / Fat: 50g *Average measures for a common recipe
A 3.5 liter bowl can cover any of the following options:
- 8” CAKE: 2 cakes (cover only)
- 10” CAKE: 1 cake (cover and decoration)
- 2 TIER CAKE: 1 cake (cover only)
- ½ SHEET CAKE: 1 griddle (cover only)
- CUPCAKES: 60 cupcakes
In cities with very humid climates, it is recommended to boil the syrup for 2.5 minutes so that the meringue has less moisture and the cake decoration holds its shape better.
- Prepare the meringue and place it in a star-shaped piping bag (you can paint it the color of your preference).
- Form the meringues on a tray with star paper
- Bake for 1 hour 10 min at 110°C until they are firm (if they are bigger, they’ll require more time).
- Turn off the oven and let the meringues rest inside for 20 more minutes so they can finish hardening.
- Let cool and store in a tightly closed container to prevent them from becoming chewy.
- Watch video here: Meringue Recipe ♥🌈
Watch video here: Receta de Merenguitos ♥🌈
Of course! You can do so using a professional kitchen torch, which is filled with butane gas. Flaming the meringue changes the Meringue to a marshmallow-like flavor.
Yes, of course! To make flowers, we recommend beating the meringue for a little longer so that it is extra firm, and in this way you can achieve super defined petals. Download the Flower Manual and learn how to create 10 incredible designs.
You only need a spatula and a rotating base, here are the steps:
- Start by covering the top and letting the frosting overflow from the edges of the cake. Then, add a generous layer of meringue on the sides and frost, moving the spatula from right to left (never up and down).
- Unlike other toppings, meringue is light, so try not to use too much force when smoothing the sides; If you need to, you can use a straightener, remember to clean it well with each pass. With the spatula, finish smoothing the top part from the outside in.
If you wish, you can spray the meringue with a little water (use a spray bottle) to make smoothing easier. Finish the cake with a simple border on the bottom and top.
The meringue is vanilla flavored, but if you wish, you can add a few drops of lemon juice or essence (oil-free) to your liking. It is recommended to do it after the syrup, so that the flavor can be fully integrated. We recommend the strawberry and chocolate flavor for meringue (they add color + flavor)
It holds on extreme heat of 40° because it is a frosting based on pasteurized egg white that has a high amount of sugar, which does not allow the growth of microorganisms since they cannot develop in those conditions.
Meringue powder has a shelf life of 1 year 3 months, stored in a cool environment and in its original aluminized packaging. It does not require refrigeration, but it extends its shelf life.
Be careful if you buy it in bulk, as it can lose its functionality and turn yellowish if it is in direct contact with light. The meringue is still good when:
- It has a good, sweet, vanilla aroma.
- If it still foams, test by beating the meringue powder and water with the whisk manually.
- If it doesn’t foam or if it has a bad smell, the meringue is no longer good. Always check its expiration date before using it
One of the advantages of meringue is that you can place fondant figures on a cake covered with this coating since it is very resistant. Just press the decoration into the frosting so that it sticks well and it won't fall off (see picture below).
If you are going to make many cookies, we recommend making an initial preparation in Medium Consistency using the entire bag:
- Royal Icing powder: 500g
- Water: 100ml
Incorporate with a spatula and beat for 1 minute with a hand mixer at medium-low speed, store in an airtight container (so it doesn't dry out or thicken) and take out spoonful by spoonful for the colors you need. You can use this mixture to prepare the Fluid Consistency as follows:
- Royal Icing “Medium Consistency”: 1 cup
- Water: 1 tsp or tsp (if more water is required, add with a dropper or spray bottle to avoid overdoing it)
Mix with a spoon or spatula, and check that the consistency is correct using the rule of seconds. This consists of passing a toothpick across the surface of the icing, as if we wanted to cut it, counting the seconds it takes for the icing to come back together:
Fluid or filling consistency: it integrates itself in 10-15 seconds, leaving a smooth surface. It can be spread easily with tools, but it should not lose its shape too much or it will start to drip from the edges. Ideal for decorating the base.
Medium consistency or for outlining (piping consistency): it integrates itself in 20-25 seconds. It should retain its shape, but begin to integrate when gently moved with a scribe tool. Ideal for outlining, writing, and adding details that need to retain their shape, such as eyes or letters.
- Prepare the “firm consistency” Royal Icing with 100g of powder + 13ml of water. Incorporate with a spatula and beat for 1 minute with a hand mixer at medium-low speed. The consistency should look like toothpaste.
- Paint the Royal icing of with favorite gel colors
- Place in a bag with pipe #1 and make lines on waxed paper, let dry and remove carefully using your fingers to form sprinkles.
- Your colored sprinkles are ready and the best of all is that you can make your own combinations! Store your sprinkles for months in a closed container.
Watch video here: Sprinkles with Royal Icing Enco!🌈 ¡Sprinkles con Royal Icing Enco!🌈
Prepare the “fluid consistency” Royal Icing with 100g of powder + 23g of water. Incorporate with a spatula and beat for 1 minute with a hand mixer at medium-low speed. It is recommended to use a scale, since the measurements need to be very precise. The icing should flow when placed on the edge of the cake, applying pressure at different points.
IT’S ONLY RECOMMENDED FOR CAKES DECORATED WITH MERINGUE OR BUTTERCREAM. DO NOT APPLY ON CREAM CAKES AS IT MAY BECOME WET AND NOT ACHIEVE THE DESIRED EFFECT.
It’s very important to use Gel Colors, so as not to add more water to the frosting and change its consistency. The colors tend to become more intense when the Royal Icing dries, remember to add only the right amount.
Yes, it is much easier to use two consistencies "Medium" for outlining and "Fluid" for filling. This way, you give the cookies a neater finish, you get well-defined edges and smooth surfaces.
We recommend to use plastic bags or disposable piping bags, it’s not necessary to use a tip for them. You must make a 1mm cut right in the corner of the bag, with the help of scissors. The size of the hole can be the same for outlining and filling, since the flow of the icing will depend on the force exerted. The use of a tip is only recommended when you need to use Royal Icing in a hard consistency, such as to make flowers.
Drying time may vary depending on the humidity of the environment:
Let each layer dry for at least an hour before adding simple details. It is recommended to use a low-speed fan placed indirectly but close to the cookies, so that the air circulates and speeds up the process. This way, in 4-6 hours they can be partially dry enough to draw, paint, trace, or make designs with stencils on them. The next day the cookies will be ready to package.
If you have a dehydrator:
It is recommended to dry them at 35 to 55 °C for 10 minute intervals (that is, dehydrate for 10 minutes and let them rest for 10 minutes) until the surface does not look wet, usually 3-6 periods will ensure that it has mostly dried. but in any scenario, it’s recommended to pack them the next day
When working with the cookie in layers, 5 minutes at a temperature of 55 °C is enough for it to dry superficially and to add simple details, or another layer on top. The flower in the image below was placed in the dehydrator and after 5 minutes the waves that simulate petals and the leaf were added.
Making transfers involves printing or drawing on a sheet the figure you want to put on the cookies, then covering the image with a piece of acetate or wax paper and decorating it with “Medium Consistency” Royal Icing. The figures must left to dry and removed very carefully. They can be glued on cookies with a dry background, using a small amount of Royal Icing as glue (see picture of dinosaurs). You can also save the figures and use them for future decorations.
One bag makes approximately 2.5 cups of medium consistency frosting. This amount is enough to decorate a dozen regular-sized cookies with lots of details.
The Royal Icing is vanilla flavored, so it doesn't need additional flavoring; but if you’d like, you can add a few drops of lemon juice or water-based vanilla essence. It is not recommended to use oil-based flavorings.
You can add more water to adjust the consistency and make it more fluid, we recommend to do so with a dropper or spray bottle. Remember that Royal Icing dries out or hardens when it’s in direct contact with the environment, so keep it covered or in bags to make sure this does not happen.
Recovering a very liquid glaze is difficult, and although the most logical thing might seem to add more powder, it’s not recommended because it wouldn’t mix well and once dry, you could see lumps. To fix it, it is best to mix it with Royal Icing with medium consistency, little by little, until you reach the desired texture.
It can be stored at room temperature in a closed container or in the same bags that you used to decorate your creations, also inside a container. It’s recommended to use it within the first week. Saving it for later causes the consistency of the Royal Icing to change, so it will thicken as the days go by; In this case this happens, you just have to take the Royal Icing out of the bag and adjust the consistency by adding water.
Here are some tips to get the most out of your frosting:
- If you are going to use dark colors for surface details, you can paint them at the end using leftovers from the initial colors.
- We also recommend to store each leftover color and use it the next time you prepare Royal Icing, mixing the new one with the previously prepared one, to reduce waste.
- Another good option is to prepare a “medium consistency” starter mix, store it in an airtight container, and scoop out tablespoon by tablespoon for the colors you need.
- Don't forget the most important thing, plan the design of the cookie in advance, this way you can be better organized with the number of colors and you will save a lot of time.
- Overbeating the frosting: When it’s overbeaten, we incorporate air bubbles that will later cause us a lot of problems (porous surface when drying and sand-like consistency). To avoid this, don’t exceed the blending time of 1 minute at medium-low speed; And when you need to adjust the consistency, we recommend to mix with a spoon or spatula.
- Adding too much water: To recover a very liquid glaze, it is best to mix it with royal icing of medium consistency, little by little, until we recover the desired texture. We don’t recommend to add more powder.
- Working in a very humid place: Humidity and decorated cookies do not get along well. If you work in a very humid place or on rainy days, you will see how the royal icing will take much longer to dry. In these cases, the use of a dehydrator is recommended.
We recommend this delicious recipe from the HORNEA Y DECORA channel:
VANILLA FLAVOR COOKIES (makes approx. 25 cookies)
- 125g unsalted butter at room temperature
- 1 cup sifted icing sugar
- 2 ¼ cups (300g) sifted wheat flour
- 1 tsp vanilla essence
- 1 egg
- Cream the butter in the mixer, add the powdered sugar, then the egg and vanilla essence until completely integrated. Add the flour little by little until it forms a dough.
- Knead and store in a plastic bag, then refrigerate for 15 or 20 minutes.
- Spread the dough on waxed paper, cut the cookies and bake at 180°C for 12-15 minutes until lightly golden.
- Let cool and decorate the cookies with Royal icing ENCO
Watch video here: DOUGH FOR DECORATED COOKIES / #43
- Elasticity: It’s easy to extend and can be stretched very thin without breaking.
- Moldable. Its flexible consistency allows continuous modeling work on the paste without cracking or drying out; Shapes or textures can be modified without difficulty.
- Smooth finish. Amazing texture that allows for fine and delicate finishes.
- Shine. When coloring the fondant with food coloring gels, you can obtain intense and shiny tones, so your figurines or decorations look their best.
- Flavor. It has a delicious flavor and soft vanilla aroma.
The kneading technique keywhen handling fondant, and it must be done so that the final finish is very smooth. Here are some tips for perfect kneading:
- Remember that constant cleaning of hands, surfaces and work tools ensures clean and quality work.
- When kneading, apply a little vegetable shortening to your hands and work surface, this way the fondant will stay moisturized and it’ll be easier to work with.
- Work the dough by pressing on the surface and folding it on itself as many times as necessary, until you obtain a smooth finish.
- If you are not going to use it immediately, store it in plastic bags to prevent it from drying out.
To paint Fondant, you must first knead it to make sure it’s soft before starting. Then, place the drops of Food Coloring Gel on the work surface (this helps you to gradually take on the color with a portion of fondant). Knead until the color is evenly integrated.
We recommend that you paint a small portion of the fondant first, to avoid mistakes and calculate the amount of color to obtain the desired shade.
To obtain intense colors, such as red and black or where several shades are combined, it is recommended to use powdered sugar to counteract the humidity of the dye and facilitate the pigmentation process. For every 100g of fondant, add 30g of powdered sugar (4 tbsp) *It’s important to knead and hydrate with vegetable butter until obtaining a uniform consistency.
Remember that it is normal for your hands to get stained, the use of gloves is not recommended.
The flavor of Fondant does not change when painted with ENCO gel colorants. Don't forget to check out our Combination Sheet to learn how to create new shades.
Some colors in the PINK and PURPLE range applied in Fondant tend to gradually degrade with light, since they contain an ingredient (tartrazine) that is photosensitive. This is a common problem that happens with any brand.
These colors can degrade from one day to the next if they are exposed to direct light; artificial light is less powerful than sunlight.
HOW TO PREVENT IT?
So that these colors remain intact for longer, we recommend storing your fondant creations in a place away from light, or you can also follow these tips to make the colors last longer:
- PINK: Add a touch of Red so that it does not lose color, or use the Special Pink color 2587 that does not fade.
- PURPLE: Make sure the color is saturated, or add a little Royal Blue 1494 to make it last longer.
To roll out fondant and decorate a cake like an expert, we recommend following these steps:
- Have a previously frosted cake with buttercream frosting or chocolate ganache; refrigerate it for at least an hour so that its coating is firm. It is not recommended to use airy icings, or icings that are greatly affected by heat, because the weight of the fondant can sink it when lining it and the finish will not be as perfect.
- Knead the fondant until you obtain a smooth consistency and form the dough into a ball. To manipulate the fondant, it is necessary to use vegetable shortening; Apply sparingly to your hands and work surfaces.
- Place the fondant ball on a smooth surface sprinkled with cornstarch. With a smooth rolling pin, roll out the ball in a circular shape and turn it constantly so it doesn't stick. Stretch the fondant until you get a circular shape that fits the size of the cake and it has a thickness of 3 mm.
- Cover the cake as soon as possible, to do this, make sure the fondant is rolled onto the rolling pin up to half the circumference, centered over the cake and drop it gently. Fix the fondant immediately to the upper edge of the cake with the help of a smoother, this prevents the edge from breaking due to the weight. With your hands, gently adhere the fondant to the contour of the cake, from top to bottom, undoing the folds but without stretching.
- Cut excess fondant, refine the finish and define edges with smoothing tools.
- If bubbles appear while lining the cake, they can be removed with a very fine needle.
*In case of humidity, you can achieve a better finish if you sprinkle a little cornstarch on the palms of your hands and gently rub the surface of the cake so that the smoother tools slide easily over the fondant. If there are starch marks left, they can be removed once the cover is dry with a clean, slightly damp cloth.
Humidity and heat are factors that must be considered when working with fondant, because of its sugar-based composition. Here are some recommendations to obtain better results when making your cakes:
- Work in a cool area: If you have air conditioning, don't let it hit the fondant directly because it can dry it out. In hot and/or high humidity weather, when covering and decorating a cake, it is recommended to work in a climate-controlled environment to obtain optimal results. The air conditioning temperature should be 18 to 20°
- Use cornstarch: In hot conditions, apply cornstarch when handling the fondant, this will prevent it from sticking to your hands and work surface. Sprinkle moderately so as not to dry out the fondant. People with hot hands or excessive handling soften the fondant.
- Use powdered sugar: Humidity modifies the consistency of the fondant; To avoid this, add 20g of sugar (3 tbsp) per 100g of fondant. Knead with vegetable shortening to integrate the sugar into the dough.
- Avoid sudden changes in temperature: Exposing a cake to sudden changes in temperature will cause the fondant to condense, forming droplets. If the cake has been refrigerated or exposed to a warm or humid environment, it is recommended to temper it moving it to an area heated to 18°C
It’s not recommended to refrigerate a fondant cake because humidity causes it to form condensation droplets. It is always best to have it at a room temperature, but if you need to do so, follow these conditions:
- Use an airtight packaging made of thick cardboard, sealed with plastic film that prevents moisture generated by refrigeration. Improper packaging can damage the finish and decoration of the cake.
- When you take out the cake, it should be kept in a climate-controlled space, where the air conditioning is at 18°C
- Air conditioning is the resource that will help it dry gradually.
To keep spare fondant in the best condition for reuse, it is recommended to store it in plastic bags or in a well-covered container. Keep in a cool environment isolated from light to preserve the brilliance of the color. Never refrigerate.
- ENCO fondant is ideal for making sugar flowers due to the excellent elasticity of the dough, it stretches thinly without breaking.
- To give firmness and quick drying to the pieces, you should add ¼ tsp of CMC gum (Carborxymethylcellulose) per 100 g of fondant.
Here are some recommendations for modeling figures with fondant.
- To speed up drying and give firmness to your figurines, add ¼ tsp of CMC (Carborxymethylcellulose) per 100 g of fondant.
- Another option is to add CMC to each part as it is modeled. *Excess CMC makes modeling difficult, changes the texture of the fondant and cracks appear.
- Have basic tools to work with fondant.
- Consider the characteristics of the figures to be modeled: shapes, size, weight, colors, textures, features, etc. This allows you to plan your design and obtain good results.
- Have a printed or physical visual reference of the dimensions of the figure to be modeled.
- Before integrating the pieces into a whole, they must be allowed to dry separately, to avoid deformation due to handling or weight when assembling the figure. Example: In the case of body figures when attaching the head to a torso.
- To blend joints in a piece and keep the fondant hydrated, vegetable shortening is a useful resource.
- To give stability and internal support to the figures, you can use wooden sticks (chopsticks or toothpicks, skewer or bamboo sticks) and wire.
- Color in advance the tones that will be used in modeling. ENCO colorants, due to their excellent quality, guarantee brilliance on the fondant.
- The figures must be dried at room temperature, they should not be refrigerated.
- CMC and water based glue is ideal for gluing fondant.
- Constant cleaning of hands, surfaces and work tools ensures clean and quality work.
Figurines, decorations and flowers made with ENCO fondant can be made an average of 15 days prior to use. To be kept in good condition, they must be stored in a dry and cool place in a closed container isolated from light to preserve the brilliance of the colors.
- Bubbles may appear during cake lining as air is suspended between the cake and the fondant cover. These can be caused mainly by water condensation when immediately covering a cake that has been refrigerated for a long time; due to inadequate adhesion of the fondant, as well as excessive kneading of it.
- To break up the bubbles, it’s necessary to prick them with a very fine tip of a sanitized pin or needle, insert the tip at an angle, gently remove the air with your hand and smooth the perforated surface.