I am making a football field cake (due tomorrow) and Im making RI letters for the end zone. The problem is the RI isnt getting hard. Its been 5 or 6 hours now. Am I just being impatient? HELP!!
Did you pipe directly onto your buttercream? If you did they'll never get hard. If you didn't pipe directly onto the cake it may just take longer in your area because of the humity factor.
I piped it on wax paper that I put on a baking sheet. I want to peel it off to put on the cake but I can't. Plus it isn't too humid outside
I'm not sure what else to tell you. Did you beat it the full 7 minutes? If you didn't beat it long enough that would make a difference.
Did you add too much liquid? Sometimes if I don't measure the liquid I will add too much and the icing is WAY too soft, then it takes over night to dry and isn't very strong.
Could your meringue powder be bad?
I didn't add but a very small amount of water. I have used this recipe (Antonia74's) a few times before and it usually gets hard pretty fast.
I don't think the meringue powder is bad. It's not expired.
For making RI use the ratio 1:6 as 1 of egg white and 6 of icing sugar beat it on speed 2 for piping and it will get hard when u hav piped it out. Or u can put the piped RI under a lamp so its heat makes it hard. Best of luck