Why does our royal icing not harden adequately

For hard royal icing there are several points that should be observed. The mixing bowl in which the egg whites are beaten should be completely free from grease. Even small traces of grease will affect the aeration of the egg albumen. If the icing has not received adequate aeration it will have difficulty in setting well. However, it is important to whisk at a low speed as faster speeds tend to result in large bubbles in the icing. For the same reason, it is advisable to mix with the bowl about half full before beating. When the icing is applied it should be worked lightly on the surface of the cake to break down any large bubbles that may still be there.

Glycerine, which is sometimes added to prevent the icing becoming 'flinty', should be kept to a minimum as an excess will prevent the icing from setting. If making icing for 'run out' work then the icing should be thinned with egg white and not with water as this too will prevent the icing from setting. The cake should be kept in a dry atmosphere to allow the icing to set and should also be stored in a dry atmosphere otherwise the icing will soften (see 12.19).

Where royal icing is being applied to a cake covered with almond paste it is best to allow the paste to form a crust overnight in a well-ventilated, warm, dry area. In such cases two coats of royal icing are normally adequate, with the first coat being light and of normal piping consistency and being allowed to dry overnight. The second coat may be slightly softer to give a smoother finish. If the paste has a tendency to oil, or if there is insufficient time to allow two coats to be applied, hot fondant may be used to seal the surface of the paste.

For a quick-setting icing the moisture content should be low. A low glucose content will avoid the uptake of moisture and a gum or stabilising material should be included.

Continue reading here: We are receiving complaints of opaque spots on our fudge icing Is there a remedy

Was this article helpful?

0 0