Lou-Ann Posted 4 Apr 2013 , 6:12pm
post #1 of

AI was taught to make royal icing by wooden spoon (not a mixer) and it takes forever. So I read on CC that I can use meringues powder instead. Recipe on you tube said: 4 cups of icing sugar 3table spoons of MPowder 6tbl spoons of warm water Slowly beat it all together with a mixer for 7-12minutes. I found the water is to little it just crumbles, adding a bit more water helps BUT it's very thick and I can hardly press it through the piping nozzle. Adding a tat bit more water causes it to be gummy and stringy and I hardly can pipe onto the cake with it, it puls like gum and it is still hard. I'd it's hard I can't add more water as it makes it even more sticky and gummy and it becomes runny, any thicker and I can't pipe it without hurting my fingers. What should I do I don't want to waist more icing? Over to you cake bakers......

2 replies
forjenns Posted 4 Apr 2013 , 9:29pm
post #2 of

Athat looks like the Wilton recipe that I was taught. For me where I live 6T would bee too much, I have more success if I slowly dribble in he water until it shiny and a little runny, then I turn my mixer up to about 8 (Kitchen Aid) and just let it go for 3-7 minutes until it is no longer shines. This pumps up the air and volume. Good luck!

Lou-Ann Posted 6 Apr 2013 , 8:57pm
post #3 of

AThanks I think I put way t much icing sugar in? One cup is 240ml right?

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