Need help Please (Royal Icing Problem )
Ok , I just tryed to make my first batch of royal icing ,
1 )i used the exact ingredients ,
3 table spoons meringue power,
4 cups confectioner sugar,
6 tablespoons of water
started beating it with my hand eggbeater , and Holy cow did everything start to fly , little snow balls , after about 10 minutes with my little egg beater, it still looks like little snowballs, so i decided to add 2 more table spoons of water, and then all the sudden it turned into icing , but really Really thick icing ,
It is way to thick and now i think i may have over used my egg beater, so how can i thin my royal icing out , or how can i store it for later use ????
2)
Is it possable to just add the meringue powder to my ready to use wiltons white icing for now , so i can at least finish my cake tonigth ? or would putting the meringue powder in to my ready to use icing make it go bad or something ,, any help would be greatly appreciated ,
thank you
Sincelry
jaci ,
Replies to This Discussion
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Permalink Reply by Kathy Kmonk on
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This happens to me when I make royal icing, also. I rarely ever use the amount of liquid that they recommend in the recipe, I always end up using more. You can thin it out by adding either water or light corn syrup a tiny bit at a time until you get the consistency that you need. I usually do it a drop at a time...I purchased a medicine dropper, the kind you use to give little kids medicine. Makes it so much easier. To store it I put the icing in an air tight bowl, cover it with saran wrap until the saran touches the surface of the icing...this way it won't crust over...and then put the lid to the bowl on. It keeps for quite a while like that.
Adding meringue powder to your buttercream will make it crust but it won't dry as hard as royal icing will.
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Permalink Reply by Tracy P. on
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I always use more liquid for my royal icing plus I weigh the powder sugar for 1 lb instead of 4 cups ~ but my recipe calls for 4 -6 tbsp and I usually use 6 - 8. I have found that using a standing mixer makes the icing with much better results.It also needs to whip at least 7 minutes to get to the right consistancy and using a hand mixture does not provide consistant movement.
I place in a covered bowl ( the mathcing lid no foil or saran wrap because air can get in there) I place in the frig for up to 1 week. When I use it from the frig I give it about a half hour to warm up then I rewhip for a minute or 2 works like it is freshly made.
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Permalink Reply by Bettina Dwyer on
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The way I was originally taught to make royal icing involved an egg white, sifted confectioners sugar and some lemon juice. Just mixed it all by hand until I got the consistance I wanted. If it was too stiff I added some lemon juice. BUT I got sick of the wastage with separating egg whites and yolks so I recently bought some meringue powder ( not something to come by easily in Australia. BTW.) Basically I made it the same way (without the lemon juice though replaced that with water). Just kept adding sugar till I got the consistancy I was after. Too stiff and DROPS of water; too thin add more sugar.
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Permalink Reply by ebony bardell on
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What's royal icing? I just thought they were talking about royal blue color
Bettina Thorp said:The way I was originally taught to make royal icing involved an egg white, sifted confectioners sugar and some lemon juice. Just mixed it all by hand until I got the consistance I wanted. If it was too stiff I added some lemon juice. BUT I got sick of the wastage with separating egg whites and yolks so I recently bought some meringue powder ( not something to come by easily in Australia. BTW.) Basically I made it the same way (without the lemon juice though replaced that with water). Just kept adding sugar till I got the consistancy I was after. Too stiff and DROPS of water; too thin add more sugar.
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What's royal icing? I just thought they were talking about royal blue color
Bettina Thorp said:The way I was originally taught to make royal icing involved an egg white, sifted confectioners sugar and some lemon juice. Just mixed it all by hand until I got the consistance I wanted. If it was too stiff I added some lemon juice. BUT I got sick of the wastage with separating egg whites and yolks so I recently bought some meringue powder ( not something to come by easily in Australia. BTW.) Basically I made it the same way (without the lemon juice though replaced that with water). Just kept adding sugar till I got the consistancy I was after. Too stiff and DROPS of water; too thin add more sugar.
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Permalink Reply by jeri c on
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Are you covering your entire cake in royal? I hope not. I always have to add a bit more water too but... I always use my kitchen aid for royal icing and just turn it on and set the timer for 7 minutes. Stopping to scrape the bowl down every couple minutes. It works up fluffy and wonderful. If I need it a bit thinner... I add a few drops of water and keep mixing till I get the consistancy I wnat....
Ebony... Royal icing dries very hard. I use it mostly to "glue" flowers and things to my cakes. It makes nice roses etc. Not an icing you would want to cover an entire cake with though. I do use it for cookies though.
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No royal icing isn't a colour (well it is but that's not what we're talking about here).It's a type of icing used to pipe decorations that dry hard. Flowers, stringwork, lactice extension work as well as decorating sugar cookies. If you Google royal icing you'll find examples of royal icing uses.
ebony bardell said:What's royal icing? I just thought they were talking about royal blue color
Bettina Thorp said:The way I was originally taught to make royal icing involved an egg white, sifted confectioners sugar and some lemon juice. Just mixed it all by hand until I got the consistance I wanted. If it was too stiff I added some lemon juice. BUT I got sick of the wastage with separating egg whites and yolks so I recently bought some meringue powder ( not something to come by easily in Australia. BTW.) Basically I made it the same way (without the lemon juice though replaced that with water). Just kept adding sugar till I got the consistancy I was after. Too stiff and DROPS of water; too thin add more sugar.
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