Ack! Is Royal Icing *supposed* To Be This Thick?
Decorating By MrsMom Updated 11 Mar 2007 , 7:13pm by 2yummy
I'm making a (double) batch for class today and when I put in the 10T of water it was a rock hard ball. I put 1 more T in and it helped but it's still all stuck to the KA paddle. Should I add more water, or is this normal? I've already beat it about as long as it needs. If I add more water and beat another 10 min is that going to mess it up?
If you are making it from the meringue powder, it does whip up really stiff. You need to add LOTS more water to thin it out to a usable consistency. Add it 1 tablespoon at a time until you get the right consistency - if you check out the tutorial by Antonia74 on her royal icing recipe, she does a great job of describing the different consistencies for flooding cookies and for outlining. You just have to experiment a bit until you find the right consistency for what you want. HTH! Good luck.
knowing from personal experience making gingerbread houses, its really difficult to screw up RI. Over beating is next to impossible and you can always add a bit more PS to compensate for too much water. I have always just used egg whites and forgotten about the MP recipes. I hate the stuff and cannot bring my self to make batches of icing out of it
I would add more water. You don't want it to be so thick that it sticks to the paddel in a ball. It should be "fluffy" like cool whip but stiff at the same time, and stiff is good. You want it to be stiff so it will hold when you are piping your flowers. I am assuming you are taking the Wilton course 2. Also I wouldn't over beat it to much you don't want to incorportate to much air in your icing. Good Luck.
Quote by @%username% on %date%
%body%