Royal Icing Problem

Decorating By sgirvan Updated 21 Feb 2005 , 8:27pm by GHOST_USER_NAME

sgirvan Posted 21 Feb 2005 , 3:10am
post #1 of 6

This was my first time making Royal icing and I used the Wilton Recipe. I have a stand up mixer and used 1 tblsp less water like recommended and let mix for approx 7 minutes. The icing was like a melted marshmallow consistency and looked ok but when I went to pipe a rose, it all mushed together icon_cry.gif What may have been the problem


5 replies
mrsfish94 Posted 21 Feb 2005 , 3:56am
post #2 of 6 goes. Is it humid out? The humidity will change the consistancy. You have to use a metal bowl when mixing it. Plastic bowls that may have been used with shortening make the royal icing melt. Same goes with tips. Boil your tips. Any speck of shortening will make your royal icing melt like butter. I mix my royal icing until the sheen goes away. Which is about 8 mins. with my kitchenaid mixer. It may take longer with another brand of mixer.

My teacher told me that with Royal just need to pratice making it. She said most people who are making it for the first time, seldom get it right the first try. So don't be discouraged. It took me three tries before I got it right.

Hope this helps!

mrsfish thumbs_up.gif

m0use Posted 21 Feb 2005 , 1:45pm
post #3 of 6

Also make sure that your bowl and beaters are ice cold- that seems to help.

sgirvan Posted 21 Feb 2005 , 5:16pm
post #4 of 6

Thanks, I have to try again since I need to take some to class this week. I am going to clean my things with the vinegar solution as I think there was probably grease on them. Try Try and try again thumbs_up.gif

m0use Posted 21 Feb 2005 , 5:38pm
post #5 of 6

Dawn is THE best dishsoap for cutting through grease as well as icing! (Also really, really hot water helps too.) I use the regular blue stuff (buy it in bulk from Sam's club) and it works great for cutting through anything. When I wash my beaters with Dawn and rinse them really well- I never have a problem with greasiness on them afterwards.

GHOST_USER_NAME Posted 21 Feb 2005 , 8:27pm
post #6 of 6

Just a couple of hints from my experience:
I use a hand mixer with two beaters rather than my Kitchen Aid stand mixer with the balloon whip. I feel I get much more air incorporated into the royal this way.
Also, I use the Joy of Cooking recipe (not sure what's in Wilton's) which is basically, 2 tablespoons of meringue powder, 1/4 of water, and 8.25 ounces of confectioners' sugar. Beat meringue powder and water just until frothy and then beat in the sugar. I beat it with my hand mixer for 3 minutes and it comes out perfectly every time.

Good luck!

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