Royal Icing: Problems Getting Egg-White Stiff

Decorating By bcwalti Updated 29 Feb 2012 , 6:02pm by KoryAK

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bcwalti Posted 28 Feb 2012 , 3:28am
post #1 of 10

Today I made Royal Icing for the second time. Again, I had quite some problems beating the egg-whites stiff. I use the Kitchen-Aid machine, but to me, it seems that the wire attachement doesn't reach the bottom of the bowl, and then it's almost impossible to beat 1 egg-white stiff. Last time I added some salt and that did the trick, but this time even adding salt didn't help.

I was at the Connecticut Cake Show last weekend and there one instructor mentioned that she always makes only small batches of Royal Icing in a small cup, by hand. But I remember trying to whip egg whites by hand until they become almost stiff (back in the days when I didn't have a Kitchen Aid machine), and that was pretty much impossible!

So, how do you make your Royal Icing if you just want to make a small batch? Do I have to invest in a hand-held mixer?

9 replies
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kakeladi Posted 28 Feb 2012 , 3:46am
post #2 of 10

Sounds like you need to adjust the bowl of the mixer. I'm sorry I din't know how but have read past posts on here that there is a screw I think that will raise the bowl so the beaters reach the bottom.

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KoryAK Posted 28 Feb 2012 , 3:48am
post #3 of 10

I never whip my whites. When I make royal, I just mix powdered sugar into whites with a paddle in my Kitchenaid, adding more sugar until I have the right consistency. Too stiff? More whites. I'd think this is the same idea with one one-egg-in-a-bowl-by-hand method.

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cheatize Posted 28 Feb 2012 , 9:07pm
post #4 of 10

I chill my whisk and bowl to help it peak faster. Are you using carton egg whites or did you separate the eggs yourself?

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Rusti Posted 28 Feb 2012 , 10:15pm
post #5 of 10

I would use some meringue powder or if you prefer using real egg white some cream of tarter. I live in Florida where humidity is a problems with Royal and adding cream of tarter always seems to help make my Royal icing stiff.

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chelleb1974 Posted 28 Feb 2012 , 10:47pm
post #6 of 10

I do the same as KoryAK does. As long as my implements are grease-free I have never had a problem.

~Chelle

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SugaredSaffron Posted 29 Feb 2012 , 7:32am
post #7 of 10

I don't think you have to whip your white until its stiff, I just add lemon, mix a little then add the icing sugar and its fine.

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carmijok Posted 29 Feb 2012 , 8:03am
post #8 of 10

You know you can freeze it. It lasts a very long time. Why not just make a large batch and use what you need when you need it?

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rosech Posted 29 Feb 2012 , 10:22am
post #9 of 10

I am wondering why whites have to be whipped stiff for royal icing. May someone please enlighten me?

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KoryAK Posted 29 Feb 2012 , 6:02pm
post #10 of 10

I have no idea, Rosech, I have never heard of it! lol

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