Royal Icing Disaster

Posted by Sindhi Crawford (227 days ago)

Im trying to make a small quanity using just one egg white and my kitchen aid just wont do it, is it too little cuz ive its been beating for over ten mins and im not able to get the froth from the egg white to add the sugar to it.

Any suggestions???

(I am based in Hong

(I am based in Hong Kong)

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Posted by AimeeJ (226 days ago)

If it's your egg white that won't froth, it may be because the bowl has oil on it - it has to be squeaky clean to beat egg whites in - the smallest trace will ruin the process.
One egg white (large) should be fine in a kitchen aid if you fluff it by hand for a bit first.
Hope that helps.

(I am based in Hong Kong)

Posted by Sindhi Crawford (223 days ago)

Thanks aimeej, i finally got to make it. Another thing my recipe says to use 3.5 cups icing sugar and 1/3 cup egg whites, but i somehow feel that after all the beating the quantity that I acually got wasnt as much as I should have gotten. it was hardly 2-3 cups full, im sure it should be much more than that.

(I am based in Hong Kong)

Posted by AimeeJ (223 days ago)

Icing sugar is like that - you always use loads and get a small bit back in return!
Complete delight do a version you just need to add water too and you can also buy royal icing sugar powder at some shops (again you just add water) - sometimes it's easier just to use this.

(I am based in Hong Kong)