Bouncin4Bonjovi Posted 11 Jan 2006 , 4:32am
post #1 of

This is the second time I made antonias royal icing and it came out runny both times. I followed the directions precisely. I tried to make sure that there was no oil residue in the bowl or on the paddle. Is there anyway that I can make it that great stiff consistency?

11 replies
Mac Posted 11 Jan 2006 , 4:36am
post #2 of

What is Antonia's recipe exactly? I use the Wilton royal icing recipe. Sometimes I may have to add a bit more powdered sugar or a drop more of water. Sometimes I will add a drop or two of vanilla. Always a a small amount at a time until you get right consistency.

Humidity will also affect royal icing.

antonia74 Posted 11 Jan 2006 , 4:49am
post #3 of

Tell me what you are doing Bouncin4BonJovi...maybe I can solve the problem. How much of what are you adding?? icon_confused.gif

Bouncin4Bonjovi Posted 11 Jan 2006 , 1:59pm
post #4 of

3/4 cup warm water
5 tbsp of meringue powder
1 tsp of cream of tartar
2 lbs. of powdered sugar

First, I add the water and then the MP and wisk for about 30 seconds. Then I add the COT and wisk for about 30 seconds. Then I add the powdered sugar all at once and mix for 10 minutes at the least. I really feel like crying. Antonia, is there anyway that I can fix this icing, because I really do not want to waste 5 tbsp of MP?!! The first two times I made this icing, it came out awesome!!!

Mslou Posted 11 Jan 2006 , 2:08pm
post #5 of

You are using too much water. 6 Tablespoons max. Add 5 then drop water in using a squeeze bottle. This way you won't get it too runny. to your soup icing. Add p sugar and more meringue powder.

antonia74 Posted 11 Jan 2006 , 2:41pm
post #6 of

No, she is using my exact recipe to a "T". 6 ounces of water (3/4 cup) is correct.

And you are mixing it with the paddle attachment of the KitchenAid/mixer for a full 10 minutes?

If you've done it before and it worked perfectly then I can't explain why it is not working now... icon_cry.gif

You could try adding extra icing sugar with the paddle going until it thickens up?

Bouncin4Bonjovi Posted 11 Jan 2006 , 2:57pm
post #7 of

That is why I am so upset, because it has worked before. Could the water be too warm? This icing is awesome when it comes out right. I am going to try it again. Wish me luck!

antonia74 Posted 11 Jan 2006 , 3:03pm
post #8 of

the water should be no warmer than a bath...

...also, 1 kilogram of icing sugar is technically 2.2 lbs...so do add a bit more.


Good luck!! thumbs_up.gif

kaecakes Posted 11 Jan 2006 , 3:05pm
post #9 of

you are not useing a plastic bowl, or have any oil residue on any of your utenciles. Oil will cause Royal icing to turn runny. Sometimes you just need to try again.

barbara-ann Posted 11 Jan 2006 , 3:12pm

I thought the recipe calls for 2-lbs 4 oz. of powdered sugar. I always start with 3/4 cup of water then add 2-3 more tablespoons to get it runny.

antonia74 Posted 11 Jan 2006 , 5:15pm
Quote:
Originally Posted by barbara-ann

I thought the recipe calls for 2-lbs 4 oz. of powdered sugar. I always start with 3/4 cup of water then add 2-3 more tablespoons to get it runny.






2 lbs 4 oz is 2.2 lbs (or 1 kilogram)

taniabanana Posted 11 Jan 2006 , 5:35pm

Hi

Are you weighing your sugar or have you recalculated to use cups?

Im in UK and always have to change to pounds or Kilos and i quite often get it wrong! Even though I am a book keeper by trade, my math is bad!!!!

Also, are you using digital scales? Mine went a bit mad when the battery go low.

Just a thought

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