I have made royal icing 3 times first time for my wilton class and came out great. 2nd time was also for class and somehow ended up with grease and this last time it is almost like foam . I don't know what to do to remedy the problem. I have my test cake soon and I'm stuck. Anyone have any suggestions.
Foam? Oh my what did you do?
Well here is what I would do, get yourself one egg white, start with about 1-3/4 cup sifted powdered sugar a teaspoon lemon juice and beat with a fork. Add more powdered sugar till you reach the consistancy you prefer. Hint, if the RI appears yellow you do not have enough sugar so keep adding. It should be light, fluffy, and slightly stiff. About 5 minutes vigously.
Also if you are concerned about the risk of consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness per Food Network: To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
If you got even a molecule of grease in there and the icing isn't coming together, it never will. There's no fix. You throw it out and clean the heck out of EVERYTHING and make a new batch.
Thanks for the info on the egg white version I will give it a try; as for the grease I don't think any got in b/c they dried fine. They just look like I made them with crayola craft foam and not iciing. REALLY STRANGE!! Mom said never saw anything like it.