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Topic Title: Royal Icing
Created On Thu Sep 28, 2006 9:50 AM

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Annacakes

Posted: Fri Sep 22, 2006 12:55 PM

I am a Wilton Instructor and am currently teaching a course 2. The variances in royal icing consistency are astounding. After checking that they've done everything correctly, I have no explanation for the sloppy mess or the stiff as a board consistencies. Anyone have any insight into this? Is it the icing sugar (maybe more or less cornstarch in the bags)? Is the Meringue Powder consistent? Please advise.

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hpjmom

Posted: Fri Sep 22, 2006 4:08 PM

Perhaps they aren't beating enough, or are beating too long. This summer I had a batch that I had to beat an extra 3-5 minutes to stiffen it up. Then the next batch was fine. I think it has to do with the humidity.

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cmycook

Posted: Mon Sep 25, 2006 10:46 AM

I wish I had an answer. Am in course 2 and have not yet been able to achieve a workable batch of royal icing. I live in southern Louisiana, of course high humidity, I have central air conditioning and have done everything my instructor and others have told me to do, and yet I fail!!! I have tried beating for longer periods of time (even up to an hour), I have tried using water which is warmer than recipe calls for, I have tried to let the icing "air out" at intervals, I have tried beating at higher speeds, and of course I have tried following the recipe to the letter. Twice, it seemed that the icing was workable and yet when I began to pipe the flowers, it seemed to start melting. I am at a loss. Please help!!

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greatcakes4u

Posted: Mon Sep 25, 2006 3:35 PM

I too am a Wilton instructor and have the devil of a time with Royal icing. I have found that if I take 4 cups of confectioners sugar and then sift it seems to work better. Also if I leave the mixer (kitchenaid stand) at speed 3 for 10 minutes it will work perfect. Don't ask me how I managed to get them to work out right but previously it rarely ever worked out for me. I know it is exasperating!
evelyn

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mariecar6

Posted: Tue Sep 26, 2006 9:40 AM

I beat my royal icing by hand with a wooden spoon. I also use Cream of Tartar and pasteurized egg whites, instead of meringue powder. All these things give me a workable consistency, in spite of humidity.

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prterrell

Posted: Tue Sep 26, 2006 10:06 AM

Make sure all of the tools, the bowl, the beaters, anything that will come in contact with the icing (including the icing bag and the tips and the flower nail) are 100% grease free. I was everything by hand with dawn soap, dry and then wipe them down with a white vinegar soaked paper towel and then let air dry before I even begin the process of making the royal icing. Even the tiniest speck of grease will cause the icing to break down.

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Mary S

Posted: Tue Sep 26, 2006 10:38 AM

I am a Wilton instructor, and I just came back from a WMI training. (If you have never gone to one -- you just have to go!!!!!!! You have no idea how wonderful it is, and you learn so much!) Anyway, I have not made any royal icing since coming back -- as I was just there -- but the trainers said that you DO NOT thin down the royal icing with the same amount of water as you do in buttercream icing. To get stiff, they used 11 T. water for a double recipe. To get medium from that, they only added a few DROPS of water. And to get thin from that, they only added a few more DROPS of water. Hope this helps.

Mary

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Annacakes

Posted: Thu Sep 28, 2006 9:50 AM

Thanks all! Yes, I understand about the grease, the beating, the water. Have checked all this with them. I never have problems myself with Royal - it works for me every time - always has - but I guess I was looking for the magic answer for the students. Hopefully, they will have success with the batch for week 3 flowers!

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