Anyone made this? I made it this morning. It still is not hard on the cookies. It's been about 5 hours. I don't have the recipe right in front of me, but it was 4 egg whites, the juice of 2 lemons and 7 cups of powdered sugar. (I think that's all ) The recipe said to whisk the egg whites and lemon juice until stiff. I used my hand mixer on the lowest speed. Also, the recipe made ALOT. Next time I'll only make half of it. So, since it was so much I put it on pretty thick. Oh, I also put some food coloring in part of it, but I don't think that's the problem. Since the ones I didn't put food coloring in are having the same problem.
I've made it a dozen times with success. I don't know where you got the recipe but it does sound doubled. (mine is Martha Stewart's Royal Icing also) It reads: 2 lg egg whites, 4 cups of confectioners sugar, and juice of one lemon. This makes enough for 30 medium cut out cookies. (2 1/2 cups)
I also put in food coloring. The only thing I can think of is I use a KA standmixer at high speed. It sets up right away for me. In fact I always icing them right away and by the time I'm done they're "hardened".
At this point maybe you can add more confectioners sugar??? good luck
Any chance the tiniest bit of oil got into the mix? The bowl, beaters, spoon...anything with the slightest trace of oil can cause royal to not harden.
Maybe I didn't let the egg whites get stiff enough. I'm not going to try to salvage it this time. I did save the recipe, but I halved all the icing ingredients. From the sound of the recipe, it seemed like it should have gotten hard right away.
- next time you might want to try a recipe that uses meringue powder instead of egg whites - it is so much easier.
- if these are the outline & filling type of decorated sugar cookies, they do take a while to dry - at least 24 hours in my experience. If you just have a little outlining, it will dry quickly, but if you have whole cookies full of wet icing, it will take some time.
<)>>< Candace ><<)>
1 cup confectioners’ sugar, sifted
Juice of 1/2 lemon (about 2 teaspoons)
Combine ingredients and whisk to combine. Thin with water, as needed.
Yield: 1/2 cup
Author: Martha Stewart Living
1/4 cup meringue powder
1/2 cup water
4 cups confectioners’ sugar
Food coloring (optional)
In a medium bowl, beat together meringue powder and water until soft peaks form. Gently stir in sugar until fully incorporated. Icing consistency can be adjusting by adding more or less water by the tablespoon. Beginning with a few drops of food coloring, mix well to achieve desired colors.
Yield: 3/4 CUP
Author: : This recipe courtesy of Tamara Dilworth and Daniele Boglivi
Source: Royal Icing with Tamara and Daniele -martha stewart living
I've used her recipes many times without a setting up issue on the frosting. I too pipe the outline first..let it dry and then flood the interiors...dry usually before i'm done outlining every cookie. You can add vanilla or lemon..whatever to give it some flavor.
Best of Luck next time.
I've never used meringue powder before. Should I be able to find that in any grocery store?
Martha also has a different royal icing recipe that uses meringue powder. Not only does it work perfectly, nobody gets salmonella. Meringue powder is sold in my local grocery stores in the baking aisle, but you can also find it anywhere you find Wilton stuff (Joanne's, etc.). It's a tad pricey but it keeps forever. I've substituted powdered egg whites for meringue powder for gingerbread houses only -- it has kind of a nasty smell to it so you really wouldn't want to eat it.
Here it is:
EGG FREE ROYAL ICING
Makes about 2 cups
In this recipe, meringue powder is substituted for traditional egg whites to eliminate the risk of using raw eggs.
5 tablespoons meringue powder
1 one-pound box confectioners' sugar (about 4 cups)
In the bowl of an electric mixer fitted with the paddle attachment, beat meringue powder and scant 1/2 cup water on low. Add confectioners’ sugar, scrape sides, and beat until soft peaks form, about 10 minutes. To thin icing for filling in shapes, or “flooding,” add a little more water.
Originally Posted by Capucine
If Tiger's recipe is correct, it looks like you were actually short about a cup of powdered sugar. Could that be why it never hardened up?
Originally Posted by Tiger
Copyright Â© 2012
Time Inc. Lifestyle Group.
All Rights Reserved. Use of this site constitutes acceptance of our
Your California Privacy Rights).