We are receiving complaints of opaque spots on our fudge icing Is there a remedy

Spots on fudge icing are the result of recrystallisation of the sugar. The sugar graining is caused by insufficient mixing, by overheating or by loss of moisture from the icing to the cake or atmosphere.

In order to avoid moisture transfer the cake should be brushed over with boiling puree before icing. Adding glycerine to the icing at a rate of 0.5% will help keep the fudge icing soft and lowers the ERH of the icing, bringing it nearer to the ERH of the cake, which will also help reduce moisture migration.

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