December 30, 2024 - 1:10am
Why does my icing cookies has so many air bubbles?
Hi everyone!
So yesterday I made royal icing for my sugar cookies. I made it using 3 pasteurized egg whites and powdered sugar. I beat it to 2 consistency, outline and medium. It's my first time making royal icing.
At first, they seemed fine and smooth, but it has so many air bubbles after it's dried and the thick one takes so long to dry. It's mot fully dry after 24 hours. How should I fix this?
Thank you! 😊
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Hi cozy,Â
What was the ratio of sugar to egg whites? My first guess would be insufficient sugar. Second guess would be insufficient mixing but you mentioned that a thick consistency was achieved so that's unlikely. Third guess would be presence of water or oil in the mixture.Â
LinÂ
I used 250 gr or powdered sugar and 3 egg whites. I didn't measure my egg whites though, I think I should have measured it. In the recipe, I should use 50 gr of egg whites 😅
The ratio should work. 50g of egg whites would be around 2 small eggs or 1.5 medium eggs - best to use a scale. It sounds like you might have used double the amount of egg whites. But now you know! Am sure your next attempt will be fine.
I'll try to follow the recipe thoroughly next time! :)
Instinct tells me you've not used enough sugar, you didn't mention how much?
Royal icing recipe | Good Food - 22 5star reviews, sounds like a reliably good recipe which you can use for reference.
I used 250 gr or powdered sugar and 3 egg whites. I didn't measure my egg whites though, I think I should have measured it. In the recipe, I should use 50 gr of egg whites 😅
Thanks for the recipe, I'll check it out!
An off the wall comment - mix slower and longer. Slow to allow large bubbles to form and longer to allow for rising. Enjoy!
Outgassing from cookie leavening?Â
https://youtu.be/2wB7TPhVnfY
Hopefully if you follow all those steps it'll eliminate the problem.Â
So I didn't make any cookies like this this year, but I do most years, and I have never ever had them come out like this. I've also never used a recipe. I just start with a small amount of egg white and beat in sugar with an electric mixer until it feels right.
My guess, like most others, is that you used way too much egg white relative to the amount of sugar. It almost looks like straight up meringue. Beaten egg whites by themselves look bubbly like that, but once you add enough sugar, the icing shouldn't be fluffy or bubbly at all - it should be smooth and creamy.
That said, you said it looked creamy when you put it on the cookies, and the only reason I can think for that is that maybe you severely undermixed it as well as not used enough sugar. Next time you make it, just realize that you can add a large quantity of icing sugar to a very small amount of egg white, but you need to mix it a lot to make that happen. That's all I can think of.
Good luck!