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Mally
Newbie
Joined: Oct 24, 2007
Posts: 1
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 Posted:
Wed Oct 24, 2007 9:25 pm |
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I've been having some problems making the wilton recipe royal icing. No matter what I try, the icing stays shiny and won't hold its shape. It is too stiff to pipe, but the flowers lose their shape and the icing tends to almost melt.
I have tried mixing it longer, but that hasn't made a difference. My bowls, mixers, etc. have all been thoroughly washed, so I don't think it's the grease issue. Any suggestions for what I'm doing wrong? Would I have better luck using egg whites instead of meringue powder?
Thanks! |
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JoAnnB
Forum SuperStar!
Joined: Jun 09, 2005
Posts: 7426
Location: Salem, Oregon
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Wed Oct 24, 2007 11:02 pm |
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Pastuerized egg whites, lemon juice and powdered sugar make a good royal icing. It should be beaten until it is no longer shiny. then, to thin it for piping, remove a small amount and thin it slightly with more lemon juice. There are many recipes. |
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DEBBIE157
Regular Member
Joined: Jul 23, 2007
Posts: 196
Location: Upstate, NY
Birthday: Jul 29
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Wed Oct 24, 2007 11:21 pm |
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Have you tried adding the water sloowwwwwly while mixing? It might just be a matter of it not needing the extra teaspon or two of water. I think the recipe says " 5 to 6 tablespoons". I start with 2 and then add teaspons slowly from there. |
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emmascakes
Forum Fanatic
Joined: Jul 07, 2006
Posts: 1153
Location: England
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Wed Oct 24, 2007 11:44 pm |
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You've either not got enough sugar or not got enough egg white/egg white powder. |
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