Baking Peas - Paddle or Wisk in Stand Mixer for Royal Icing?

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Posted 12/21/2011 by Abby-n-Matts_mommy in NSBR Board
 

Abby-n-Matts_mommy
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Posted: 12/21/2011 9:12:02 PM
I am making royal icing for the first time (well I made it as a kid with my mom but never on my own).

Do I use the paddle or the wisk attachment on my stand mixer?

Thanks in advance for your answer =)



*HuskerFaninIL*
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Posted: 12/21/2011 9:14:41 PM
I always whisk it.


Michelle
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Cake Diva
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Posted: 12/21/2011 9:21:11 PM
Always a paddle, and always at "stir" and no higher speed.

The whisk and/or high speed introduce too much air into the royal, which can prove to be a pain in the ass when using it for decorating cookies or doing more intricate piping work.

I can't recall exact measurements off the top of my head, but the recipe I use calls for meringue powder, cream of tartar and warm water to be whisked until foamy by hand. Then you add in all the icing sugar, one cup at a time, then on "stir" let it go for about 10 minutes.

Awesome consistency - I use it a lot!


Kellie

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the pea formerly known as 2Gals!



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Abby-n-Matts_mommy
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Posted: 12/22/2011 12:29:35 PM
Thanks! I ended up using the Wisk attachment and used Alton Brown's recipe (3 ounces pasterized egg whites, 4 cups confectioners sugar, and 1 tablespoon vanilla).

You froth the egg whites and vanilla and then at low speed slowly add in the sifted sugar. Once its all mixed you put it on high for 5-7 minutes.

Came out perfect! It started to dry out as I was piping the edges of the cookies so I just added a bit of water to my bag and mixed it around and it was as good as new.

I then put the white icing back into the mixing bowl and watered it down and then put it into squeeze bottles and added the food dye and flooded my cookies.

They came out so cute!



Magz811
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Posted: 12/22/2011 12:41:59 PM
I'm a whisker.

I don't have any problem with the extra air in the icing because I usually let it sit for at least a day before using it to let the color develop. Maybe that has something to do with it?


Maggie
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Cake Diva
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Posted: 12/22/2011 1:42:25 PM

I don't have any problem with the extra air in the icing because I usually let it sit for at least a day before using it to let the color develop. Maybe that has something to do with it?


For sure! Any air bubbles would rise to the surface of the bowl as it sits!


Kellie

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the pea formerly known as 2Gals!



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cmpeter
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Posted: 12/22/2011 1:54:10 PM
I always use my paddle too. I really only use my whisk attachment for whipped cream or mousse.


Cindi

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Posted: 12/22/2011 2:21:20 PM
According to Kitchen Aid, the whisk attachment should never be used for anything other than egg whites or whipped cream. I found this out after one of my tines popped out.


Sam



I live to die another day...until I fade away. Until the End
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