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Overbeating Royal Icing

post #1 of 19
Thread Starter 

Hiiiiii! 

Hope everyone is having a productive, and awesome new year!

 

I have a couple quick questions, i'm probably just a little paranoid....

 

I am using meringue powder for the first time to make my RI, I normally use pasteurized egg whites. i used a basic recipe from sweet sugar belle;

2 lbs confectioner’s sugar
1/3 c. plus one tablespoon meringue powder
about 3/4c. water

 

i beat the RI, for about 5-8 minutes after it was thoroughly combined. and then when i was dyeing my RI, so i can use it tomorrow, i noticed that it was a little foamy-er than the egg white RI that i normally use.and then i had flashbacks to the article i read about on sweetopia, of course i can't find it right now, saying how if you beat it for too long it's ruined forever! I'm pretty sure she said it has to be beating for about 30 minutes before it's ruined but i still wanted to ask so i don't have to guess, and i can know for future reference! 

 

is this normal for RI with Meringue powder(to be foamy)?

is there a way to tell if i over beat it without putting it on a cookie and letting it dry? 

 

i put a chunk of it on the lid to test it, hopefully that will help give me an idea! 

 

thanks in advance!!!!

post #2 of 19

it shouldn't be foamy--so far i can't see anything you've done wrong with your recipe or method--i have allowed ri to mix forever i'm sure and no worries as far as i'm concerned--i'd let it go because i was busy & didn't want to take the time to deal with it--if i kept it mixing i didn't have to stop and bag it up or cover it with a damp towel and plastic wrap--secure it--so i just let it go till i could get to it--didn't get foamy--didn't ruin it--

 

however did you beat it on high? it sounds like maybe just too much air got in there? you should be able to get it smooth by stirring--maybe add a little hot water to stir it up--

 

did you scrape the bowl well? while mixing?

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #3 of 19
Thread Starter 

yeah, i scraped the bowl through out, I'm just paranoid. haha. 

 

I tested the piece that i kept on the lid and it was perfect! no sponginess or lack of drying so i lucked out! 

 

i think it was from my switch from egg whites to meringue powder that made it the different texture, maaybe not foamy, but a little grainier? and i miss took that for foamy and freaked. haha. 

 

Thanks for your help!

 

another question, if i HAD mixed in too much air, is there any way to save it? 

post #4 of 19
Quote:
Originally Posted by dannic View Post
 

another question, if i HAD mixed in too much air, is there any way to save it? 

 

 

Quote:
Originally Posted by -K8memphis View Post
 

...too much air got in there? you should be able to get it smooth by stirring--maybe add a little hot water to stir it up--

 

 

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #5 of 19
Thread Starter 

:sssh: don't hate me for not figuring that out!

 

i feel like you guys are quick to shun, at least that's the impression i got from reading all these forums, and seeing people getting labeled for asking questions wrong.

 

dont shun me for thinking that either! 

post #6 of 19
Quote:
Originally Posted by dannic View Post
 

:sssh: don't hate me for not figuring that out!

 

i feel like you guys are quick to shun, at least that's the impression i got from reading all these forums, and seeing people getting labeled for asking questions wrong.

 

dont shun me for thinking that either! 

 

 

never ever ever ever ever ever eeeeever never

 

the only peeps i shun are ones that yell* at me--that little how to fix the icing tidbit was hidden in the details there--i've been watching my hands blow up all week (arthritis--do not feel sorry for me) and i just chose to type less and quote more-

 

you and i are cake buddies for life--you know how* to get rid of me ;)

 

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #7 of 19
Thread Starter 
Quote:
Originally Posted by -K8memphis View Post
 

 

 

never ever ever ever ever ever eeeeever never

 

the only peeps i shun are ones that yell* at me--that little how to fix the icing tidbit was hidden in the details there--i've been watching my hands blow up all week (arthritis--do not feel sorry for me) and i just chose to type less and quote more-

 

you and i are cake buddies for life--you know how* to get rid of me ;)

 

thank you for making me feel better. :princess: 

this is like my second time posting? maybe third. and i'm always like OMG. let me check every single thread ever posted to make sure there's not another thread just like this so people wont be like HOW DARE YOU ASK THE SAME QUESTION THAT THIS PERSON ASKED IN 1800. 

ok ok ok so i know that it's not EVERYONE that is a big bully, but being new, and not knowing anyone on here that can defend me when others get rough, freaks me out. haha. 

 

 

thank you thank you thank you!

 

did i say thanks enough? 

just in case

 

THANK YOU! ;-D

post #8 of 19

OP, the people you're talking about who "get labled" are the types who post a question expecting the sun and moon. They want people do do their due diligence for them and in one case tht comes to mind, specifically required posters to respond in metrics and euros (or something like that). In other words, if you were going to post a recipe or price, you had to first go convert them before reporting to her highness.

 

There is no call to come on here saying things implying someone is going to be mean to you for figuring out the answer and having the courtesy to come back to let us know. Why would that bother anyone?

 

You're going to meet all kinds here. Including people who are more concerned with looking nice and being loved than giving you the right information.

post #9 of 19
Quote:
Originally Posted by dannic View Post
 

thank you for making me feel better. :princess: 

this is like my second time posting? maybe third. and i'm always like OMG. let me check every single thread ever posted to make sure there's not another thread just like this so people wont be like HOW DARE YOU ASK THE SAME QUESTION THAT THIS PERSON ASKED IN 1800. 

ok ok ok so i know that it's not EVERYONE that is a big bully, but being new, and not knowing anyone on here that can defend me when others get rough, freaks me out. haha. 

 

 

thank you thank you thank you!

 

did i say thanks enough? 

just in case

 

THANK YOU! ;-D


People who complain that you didn't search the threads don;t understand the point of and function of this forum. This forum is a profitable business making money by paid advertising. If people stop posting and just search, advertisers are likely to drop off from a dead looking forum.

post #10 of 19
Thread Starter 
Quote:
Originally Posted by howsweet View Post
 


People who complain that you didn't search the threads don;t understand the point of and function of this forum. This forum is a profitable business making money by paid advertising. If people stop posting and just search, advertisers are likely to drop off from a dead looking forum.

gahhh! there's no way to win. :( 

post #11 of 19

Well, I wasn't saying it's bad to search first. Just that there's no reason to complain if someone doesn't.

post #12 of 19
Quote:
Originally Posted by dannic View Post
 
gahhh! there's no way to win. :( 

 

and now that you've joined the forum, I will disagree with this statement.

It depends on what game you are playing and what you consider a "win".

 

Gaining information, tips, techniques, recipes, tool use, and creative inspiration which supports and brings success in your baking and decorating -- in my opinion - is a Big WIN.

 

Getting instantaneous personal coaching from 2 life-time professional skilled bakers and decorators like -K8memphis & howsweet - IMO - is a Big WIN.

 

Reading and researching through a super encyclopedia like Cake Central .com - Big Win.

 

Even the top of the top decorators had to start somewhere, and somebody taught them. 

There's no way to lose. 

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
3D Figures
(1 photos)
Cupcakes!
(12 photos)
Fishing / Hunting
(10 photos)
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post #13 of 19
Quote:
Originally Posted by dannic View Post
 

Hiiiiii! 

Hope everyone is having a productive, and awesome new year!

 

I have a couple quick questions, i'm probably just a little paranoid....

 

I am using meringue powder for the first time to make my RI, I normally use pasteurized egg whites. i used a basic recipe from sweet sugar belle;

2 lbs confectioner’s sugar
1/3 c. plus one tablespoon meringue powder
about 3/4c. water

 

i beat the RI, for about 5-8 minutes after it was thoroughly combined. and then when i was dyeing my RI, so i can use it tomorrow, i noticed that it was a little foamy-er than the egg white RI that i normally use.and then i had flashbacks to the article i read about on sweetopia, of course i can't find it right now, saying how if you beat it for too long it's ruined forever! I'm pretty sure she said it has to be beating for about 30 minutes before it's ruined but i still wanted to ask so i don't have to guess, and i can know for future reference! 

 

is this normal for RI with Meringue powder(to be foamy)?

is there a way to tell if i over beat it without putting it on a cookie and letting it dry? 

 

i put a chunk of it on the lid to test it, hopefully that will help give me an idea! 

 

thanks in advance!!!!

 

I don't normally work with meringue powder, only fresh egg whites and certainly no disrespect to Sweetopia, I know she has a huge blog following, very protective followers and I'm sure her and I shall cross paths someday, but I respectfully disagree with the advice that you "ruined it forever".  No such thing.  Royal hangs out in my bakery after being made for about a week.  And depending on how we want to use it depends on how we make it.  I'm about to share with you the reality of royal icing, its uses and knowledge that has long gone by the wayside in the US for whatever reason.

 

Royal has many uses from acting as glue to hold on decorations to a cake doing delicate Lambeth method piping.  And although you are using powdered sugar, egg whites and some sort of acid like lemon juice or cream of tartar, how you mix it will help determine how it handles itself.  The more you whip or mix it, the more air you add to it.  So if you are flooding cookies, for example, you want to hand mix your royal to the correct consistency to make sure you add as little air bubbles as possible and let it sit for an hour or so to make sure all the air works it's way out.  Otherwise after your cookie dries, you'll notice craters where air bubbles worked themselves out because that's what happens when royal dries.  If you want to pipe decorative swirls or lace or even do brush embroidery on a cake, you want to whip air into your icing because it makes it easier to pipe with and saves strain on your hands with all that piping.  But once dried, you WILL notice craters where all that air worked itself out.  Most people don't even notice that but they ARE there.  If you want to pipe things like Lambath, the correct way is to age your fresh egg whites overnight, make sure no "tails" make it into your bowl (if you separate an egg you'll know what I'm talking about), you handmake your royal with slow strokes, and actually let it sit overnight or a few days covered with a wet towel that you make sure stays wet to make sure all the bubbles work their way out.  When you are ready to use it you strain your royal thru panty hose (bought specifically for this purpose) to remove any sugar crystals that won't fit thru 0 or 00 tips and try to mix as little as possible and never fold.  Bubbles break your drop lines, bridges etc. so making sure you use aged, unwhipped royal is essential to making things like the Royal Wedding cake and other such masterpieces.

 

If you feel your royal is foamy, next time put it in a bowl, cover it with a wet towel and let it sit.  The bubbles will work their way to the top of the icing so all you do is scrape it right off.  Use a few slow strokes to mix it the remainder down and use it for whatever you need to.

 

Good luck!

post #14 of 19

~~FromScratchSF, Have a question, I made royal icing for cookies, I colored it into the colors I needed. Still in the bowls I covered it with the wet towel and sealed it with clear wrap and let it sit over night before using. But when I uncovered it to use it I had like a sugar syrup that had separated and puddled in the bottom. It mixed back in ok but since I had to remix it I then mix the air back in. Now my question, do you know why it did that?

post #15 of 19

i'm not fs of course but your towel might have been too wet and it will cause it to puddle like that--

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
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