Saving Royal Icing Or Re-Beating It ???
Baking By TickledPink Updated 8 Dec 2005 , 11:20pm by TexasSugar
I made a batch of royal icing the other night but didn't have the time I needed to beat it fully, so it ended up being mixed just for a few minutes. I thought it would be okay but when I went to use it, it dried and crumbled so obviously beating it fully is an essential part of the recipe.
Is there any way to re-beat or save this whole batch?
When you first mixed it was it smooth?
Dry and crumbly sounds like it either didn't have enough water to begin with or you didn't cover it well. Royal dries out really fast. When not in use it has to be kept covered and covered really well. Best way to cover it is to play a piece of plastic wrap directly on top of the icing then cover your bowl as you normally would.
I guess it wouldn't hurt to dry to make it work, since if it doesn't you have to throw it out anyway. Unless it is just totally hard pieces you could try adding some water to it?
The icing was smooth, in fact it looked perfect.
AFTER I PIPED the design looked perfect but when I went to move it off parchment paper it basically broke into a million peices. It was really weak. I've never had royal break like that, so I know it was the mixing of the ingredients.
I spent a couple hours piping too and when it all shattered I was heartbroken, but you live and learn, I can't skip steps or cheat on time.
Ohhh, when I read it I thought you meant it was like that before you used it.
Did you change what kind of meringue powder you normally use?
Underbeating usually leaves it feeling thick, but it melts when you try to use it. But if you know you didn't beat it long enough that could very well been a problem.
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