Royal Icing Breaking Down

Decorating By Tracie Updated 26 May 2014 , 4:32pm by Pastrybaglady

Tracie Posted 20 Mar 2005 , 1:54am
post #1 of 10

My royal icing keeps "melting". I am trying to make flowers and they just get shiny and the petals run together after they sit. I'm using new parchment bags, the icing is in a glass container, and my tips were just washed. I know if it comes in contact with grease it will do this, but is that the only thing that will cause this? Any advice?

9 replies
tcturtleshell Posted 20 Mar 2005 , 3:15am
post #2 of 10

Hey Tracie~

Sounds like you have added too much water. When making royal icing you have to be sure that water doesn't bead up on your measuring spoon. If it does that means you are adding more water then the recipe calls for. I always run my fingers all around the teaspoon before I put the water in my mixing bowl. If it is runny after you've done that... Here's what you need to do. Add about a teaspoon of cornstarch to the royal icing. Stir it real good with your spatula to get any lumps out of it. That should thicken it up. If not thick enough add more cornstarch just a little at a time. I do this all the time. I live in Louisiana so some days are very humid. Those days my royal icing is runny. I always add cornstarch to it. Works like a charm every time!! Still tastes great & looks great! So try that & let me know if it worked for you! Good luck, ~Tina~

auzzi Posted 21 Mar 2005 , 1:28am
post #3 of 10

Cornstarch may be a thickening agent but it is not recommended for royal icing.

what are you using in you recipe?

If you are using dried egg, add only the amount of liquid as indicated on the pack and no more.

If you are using egg white, then there is no additional liquid added.

In either case, the Royal icing needs to be beaten until a stiff consistency for flowers. Stick a spoon in to - it will hold the spoon perfectly upright. If it doesn't, then it will be too "soft" and not hold its shape.

tcturtleshell Posted 21 Mar 2005 , 4:50am
post #4 of 10

Sorry Auzzie but I disagree w/ you about the cornstarch. It works wonderful for me. My wilton instructor recommended it to me & I've never had a problem with it. IF I have to use cornstarch it still tastes great. I also use it to keep fondant from sticking to my hands & the counter tops when I'm rolling it out. I use the regular recipe from Wilton. With the meringue powder, powder sugar & water. I only add the cornstarch if I'm having problems w/ it being to thin. I always try to make a flower first. If it's too thin I put it back in a bowl & add the cornstarch. It keeps on working I'll keep using it icon_biggrin.gif

jscakes Posted 21 Mar 2005 , 8:32am
post #5 of 10

What brand of powdered sugar are you using? It should be made from 100% cane sugar. I was using the Wal Mart brand and my flowers were doing the same thing, so my instructor told me about the p.sugar made from beets not working. Just a thought I guess.
tcturtleshell-thanks for the tip about the cornstarch in the royal icing, never thought of it before, it works for so many other things as well!

peg818 Posted 21 Mar 2005 , 12:28pm
post #6 of 10

i find when my royal melts after piping, i usually have to beat it longer. The length of time for beating this icing will vary with the mixer and speed you are using. I was taught to beat until it starts to loose its gloss.

flayvurdfun Posted 21 Mar 2005 , 12:47pm
post #7 of 10

I see that I am not the only one who had a problem with royal. icon_surprised.gif Thats one reason I prefer not to mess with it if I dont have to, icon_redface.gif but I know someone here on base that uses it and loves it, and I have heard that more then not loving it, but for me it doesnt work well, but prehaps its here in Rhein Main??? icon_rolleyes.gif

Tracie Posted 25 Mar 2005 , 1:07am
post #8 of 10

Thanks for the advice! It was probably too thin. I will keep experimenting until I get it right! thumbs_up.gif

SimplySix Posted 26 May 2014 , 9:26am
post #9 of 10

I've heard that cornstarch will work from many ppl including my Wilton instructor but I use Cream of Tarter. I've had the same problems with RI- in fact, tonight I am having that problem. The roses I did a few days ago are great but I'm having that same melting problem you're talking about now. I started a new batch before class today and all of them have been melting. I beat it for 10 full minutes. I'm using stainless steel dishes and bags that I've only used RI in. The humidity here is up but I have my A/C on and the house closed up. So do any of you have any advice to maybe add the problem/solution? Does the speed in which you beat it matter? It certainly doesn't seem to make a difference every time- that I can tell, anyway. I used the Wilton recipe for it. Followed it to the letter. I do not have a stand mixer and have to use my electric hand mixer. I tend to turn the speed on it up some when it starts getting stiffer so the motor doesn't choke on me (I'm on my 2nd mixer) and I will sometimes finish it up by hand after the 10 minute mark. And I have it thick enough- I've busted several bags and thinned it down just a touch but still can't get them to hold.

     I will go back and beat it all longer and add some cornstarch and if that doesn't work I will set it all aside and make a new batch while I wait and see if anyone can help.. I can't afford to waste it if I don't have to. SOO FRUSTRATING! Thanks in advance for any advice.

Pastrybaglady Posted 26 May 2014 , 4:32pm
post #10 of 10

AWhat kind of storage are you using? Plastic is not ideal. Cardboard helps absorb the excess moisture that can melt the RI. I keep mine in the flat pizza style boxes.

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