Royal Icing Pot-Holes

Baking By Kos Updated 10 Mar 2006 , 9:41pm by nc123

 Kos  Cake Central Cake Decorator Profile
Kos Posted 10 Mar 2006 , 1:08pm
post #1 of 5

Just when I think I'm getting the hang of this stuff, I have a disastrous batch. I used the Toba Garrett's icing to flood. I got my normal white (sugar-crystallizing) bumps. icon_mad.gif

I did the detailing with royal icing. After detailing, I watched carefully with my pin in hand. icon_eek.gif Nothing, whew! I left the house and when I got back, I had not just little air-bubbles but major pot-holes! I notice some websites suggest to use the paddle when mixing to prevent air bubbles. What if I don't have paddles? Any tips or suggestions?

Also, how do you mix colors in without adding air-bubbles.

icon_cry.gif

Joan

4 replies
 peg818  Cake Central Cake Decorator Profile
peg818 Posted 10 Mar 2006 , 1:27pm
post #2 of 5

you need to mix gently, so to minimize the bubbles. But i also, after i mix i cover the mixed icing and let it set for awhile so the air bubbles have a chance to develope then gently stir just before using.

 Jenn2179  Cake Central Cake Decorator Profile
Jenn2179 Posted 10 Mar 2006 , 1:35pm
post #3 of 5

When I used Toba's icing recipe I just mixed it by hand with a spoon and didn't have any air bubbles. Tapping the bowl on the counter might help along with tapping the cookies.

 taniabanana  Cake Central Cake Decorator Profile
taniabanana Posted 10 Mar 2006 , 8:18pm
post #4 of 5

I found (on a chemisrty site) that lukewarm water has less oxygen than cold water, that might help thumbs_up.gif

 nc123  Cake Central Cake Decorator Profile
nc123 Posted 10 Mar 2006 , 9:41pm
post #5 of 5

While not a suggestion, I always mix my royal icing with a paddle for that reason. I've always had problems with air bubbles until I switched to a paddle. Same with warming up buttercream. Perhaps mixing whatever icing you're making by hand as suggested above?

Quote by @%username% on %date%

%body%