Tons Of Air Bubble In My Ri

Baking By SueW Updated 29 Oct 2010 , 4:05am by gingerbreadtogo

SueW Posted 18 Aug 2010 , 2:23am
post #1 of 9

What am I doing wrong???? I just made butterfly cookies for my daughter's party on friday and once again there are tons of bubbles in the royal icing which is now all over the cookies icon_cry.gif I am using antonia's RI and mixing exactly as they say, why does this keep happening?

Also can I freeze them fully decorated? We don't need them until Friday?

Thanks so much!

8 replies
luv2bake6 Posted 18 Aug 2010 , 2:37am
post #2 of 9

Let the icing sit overnight and most of the bubbles will settle. For the rest of the bubbles, just grab a toothpick while icing and pop them.
I've frozen decorated cookies successfully.

soph917 Posted 18 Aug 2010 , 5:18am
post #3 of 9

Are you by any chance using a whip instead of paddle?

LisaPeps Posted 18 Aug 2010 , 5:31am
post #4 of 9

Let the royal icing sit for atleast 2 hours before use. Spread it on a clean counter, or against the side of a bowl to eliminate anymore air bubbles.

SueW Posted 18 Aug 2010 , 9:52pm
post #5 of 9

No, I am using the paddle but I am not waiting long after making it to use it. Is that the key, wait a while? Its so frustrating to try to pop the bubbles on the iced cookie icon_cry.gif

LisaPeps Posted 19 Aug 2010 , 12:43am
post #6 of 9

Yea you really should wait before you use it, 2 hours minimum, longer if possible. Just make sure you cover the RI properly so it doesn't set. If only for a short time, use a damp towel. For longer, two pieces of saran wrap, one piece touching the RI (stops the air between the RI and the top of the bowl getting to the RI and making it crust and set) and the other covering the whole bowl.

chefjulie Posted 21 Aug 2010 , 5:35am
post #7 of 9

I always let my icing sit a minimum of 12 hours to eliminate air bubbles- The difference is night and day!

mandice Posted 29 Oct 2010 , 3:14am
post #8 of 9

i understand the whole waiting for the bubbles to set, but do you guys not mix it before using it? it's such a habit for me to give any icing a good mix before i use it.. icon_sad.gif

i'm using a pin and that doesnt seem to work all that well

gingerbreadtogo Posted 29 Oct 2010 , 4:05am
post #9 of 9

Most of the time I use RI soon after mixing it. After I separate and mix colors in smaller containers, I use a thin rubber spatula and stir it around slowly before putting in pastry bag. I don't generally have air bubble problems. Sometimes when you have air bubbles you have to drag pin or toothpick a little to break bubble. I did have a major air bubble problem once with edible image on cookies, it was because cookies weren't all the way cool and I coverd them in airtight container.

It can all be so frustrating at times..Good Luck

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