Help! Whipped Icing Meringue Lumps

Baking By trombonekaren Updated 24 May 2006 , 4:50am by trombonekaren

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trombonekaren Posted 24 May 2006 , 3:53am
post #1 of 3

I posted this under another thread, but there were 55 replies, so I was afraid no one would see my question icon_biggrin.gif Sorry for the repeat...


Here's my version of Charlotte's buttercream. It fits perfectly in the 4.5 quart Kitchenaid. The icing comes above the beaters which means that a lot of air bubbles are not incorporated and you get a nice creamy icing.

Start with the wire whip. Combine on low:
1/2 cup meringue powder
1 1/2 cups granulated sugar
Add 1 cup boiling water. Mix on low until well blended. Turn on high until stiff peaks form.

Change to paddle. Add in small increments:
2 sticks room temp butter (not too soft or the icing will be very soft).
3 cups Crisco. Blend after each addition. It will look curdled but just keep beating until blended. Turn on high and mix well. Turn back to low.
2 pounds powdered sugar added a little at a time.
2 tablespoons flavoring of choice- 1 vanilla and the other whatever you like-almond, hazelnut, lemon, orange. If you color the icing, add it now. Turn on high and let it go for 2-5 minutes or so. When it is done, it is very smooth.

You can replace 1 cup of shortening with cream cheese for cream cheese icing-also very good.

It keeps well outside of the refrigerator if you don't use all of it at once. Make sure it is covered because it does form a soft crust that you wouldn't want to clog your tips with the next time you use it. Smooth using whatever method is the best for you.

I just made this recipe, and I must have done something wrong. It definately tastes great, and it is light and fluffy and all that, but there are little lumps of meringue powder which did not dissolve. There are too many for me to use the icing I think. Other than that, it's great, but what did I do wrong? Should I sift the meringue powder to get the lumps out? There were also big chunks that stuck to the whip (but I didn't notice them until I was removing the whip - after I had the meringue to stiff peaks, so it was too late). Any suggestions would be greatly appreciated!! Thanks!

2 replies
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JoAnnB Posted 24 May 2006 , 4:18am
post #2 of 3

I almost always sift the meringue and/or powdered egg whites. It only takes one lumpy batter to learn that lesson. It only takes a second or two and can make the difference between success and failure.

In theory, if the water is fully boiling, all the lumps are supposed to dissolve. however, better safe than sorry.

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trombonekaren Posted 24 May 2006 , 4:50am
post #3 of 3

Thanks JoannB...I will try again tomorrow, and this time, I will sift! I think the batch I made tonight will have to go in the trash. Itis very yummy, but the lump factor is too high.icon_sad.gif

I think the other problem is the my KA mixer is not adjusted right. The whip attachment just didn't incorportate the ingredients very well. I spent an hour adjusting the little screw, and I think I have it better now. Even so, I think I will hand mix the mirangue powder and boiling water next time, just to be sure it dissolves.

Thanks!!! icon_biggrin.gif

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