Has anyone ever made a HUGE batch of royal icing in a 30+ qt mixer? I recently signed on with a commercial kitchen that has some pretty monster sized equipment and I'm still getting used to working with them. I've been able to use the 60qt for my cookie dough and was pretty pleased with the results. I, however, haven't been brave enough to make my royal in the 30qt. Thoughts? Tips?
it's pretty straight forward -- just have enough volume to make it mix well -- sometimes mixers and this is true of any size mixer -- the paddle doesn't reach the bottom of the bowl properly so be mindful of that and be mindful of safety -- watch the fingers -- i had an intern who broke her hand in the 60 qt
so you'll do fine though -- aren't they fun!