Royal Icing Not Turning Out Right, What Could It Be?
Decorating By cakescraps Updated 19 Sep 2007 , 5:52pm by tracycakes
I have made 2 batches of royal icing using powdered egg whites instead of meringue powder. In both instances, I made it the day before, stored it in clean plastic containers on the my counter. When it came time to use it, the consistency was stiff until I stirred it. It thinned out quite a bit and needed more PS to correct. It sets up and dries fine, though. Just seems a little high maintenance. This was my first experience with the egg whites--bought them because the cake supply store was out of meringue powder and told me they were the same thing. Any thoughts?
They both will work but and it is a big BUT royal icing made with egg whites can not be rebeatien and used the next day but the royal icing made with meriange powder can be rebeaten with fairly good results.
When you use the powdered egg white you must add cream of tartar to stabilize the royal icing.
so they were right they can both be used but the are NOT the same.
[quote="msmeg"].... BUT royal icing made with egg whites can not be rebeatien and used the next day....quote]
I make my royal icing with fresh egg whites and icing sugar. I've often re-used it the next day. I cover the bowl well (I use a shower cap!) when I'm finished on day one, then give it a beat the next day and it's fine.
Suzanne x
Thanks for the insight. I did not add cream of tartar. I just used them in the normal Wilton royal recipe in place of the meringue powder, assuming that the info I got at the supply store was correct.
I have always used the meringue powder but I have never used cream of tartar and it always turned out fine. If it sits for several days, it separates a little but I stir it good and I'm good to go. I've never had to add more ps.
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