Help With Ri Not Getting Hard

Baking By toleshed Updated 31 Jul 2008 , 6:53pm by toleshed

toleshed Posted 31 Jul 2008 , 5:01pm
post #1 of 8

Could it be the heat and humidity?

7 replies
blueskies Posted 31 Jul 2008 , 6:24pm
post #2 of 8

I've never had this problem but I've been told that if you get any grease in the RI it won't harden (such as not having the bowl completely clean etc). I would think that it would take longer with high humidity and heat but should still harden.

mellormom Posted 31 Jul 2008 , 6:38pm
post #3 of 8

You also need to make sure you have lemon juice in it. I heard that you need an acid to make it work properly. Maybe if you posted the recipe you used then someone can tell you if the recipe is wrong.

Lady_Phoenix Posted 31 Jul 2008 , 6:38pm
post #4 of 8

I had issues with my RI last week. Added some extra powdered sugar and it was fine. I think the humidity is making things harder than they need to be.

jibbies Posted 31 Jul 2008 , 6:38pm
post #5 of 8

I live in Macon Georgia where the heat and humidity are both usually in the high 90's all summer. I add a little more meringue powder than called for to compensate and make sure like blueskies mentioned to have EVERYTHING that touches the RI completely grease free.
Hope this helps!


TracyLH Posted 31 Jul 2008 , 6:44pm
post #6 of 8

Most definitely humidity can play a role in it! I have been told to make sure the a.c. is on as that will help. I have seen that some will put them under a fan to help speed the process, some have put them in the oven on a very low heat and some have turned a hair dryer to them. I put mine under a light, but have found that white will gray up a bit, so I do it very limited. My dad suggested putting them to dry in a room with a dehumidifier to dry, but at this point, no funds to do that. But yes, humidity is most assuredly a factor. I don't know what RI recipe you are using, but I like Antonia74's. I add 3/4 tsp almond or clear vanilla extract (no oil flavorings as previously mentioned).

MichelleM77 Posted 31 Jul 2008 , 6:46pm
post #7 of 8

Yep, probably the humidity. That's why I switched to a fondant base and RI for just details. I can't spend hours decorating cookies and then hope they dry in time (sometimes three days with humidity!).

toleshed Posted 31 Jul 2008 , 6:53pm
post #8 of 8

well fortunately for me, its only the sticks that are "glued" on with RI. I use this recipe always, always. Never before had an issue. I also use fondant. Thats not on yet. But its very humid today - even my nfsc are a little softer. They were going into a birthday bouquet but guess we'll have to see how this works out. I've had the fan running on them all day.
Thanks everyone

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