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Help! Royal icing disaster, added too much lemon juice

(5 Posts)
DrizzleHair Fri 01-Dec-17 20:02:31

I found a recipe online for royal icing. Scaled it down to use:
2 egg whites
1lb icing sugar
1 tsp glycerin
2 tsp lemon juice

Except I thought it said juice of 2 lemons, so put that much in. I think that's at least double what it should be.

It whipped up all nice and stiff and I've got some on a plate to see if it ever hardens. But the lot in the bowl has gone soft. I can whip it up again. Should I just spend the next couple of days letting it dry out a bit then rewhip? Or chuck it and start again? Is it salvageable? Thanks wise ones

DrizzleHair Fri 01-Dec-17 20:03:23


MsAdorabelleDearheartVonLipwig Fri 01-Dec-17 20:21:19

Thicken it up with some more icing sugar?

OlennasWimple Fri 01-Dec-17 20:22:42

You would need a huge amount of extra icing sugar to make up for all that extra liquid, I'd think?

I would start again TBH

ColonelJackONeil Fri 01-Dec-17 20:33:20

I bet it tastes nice. I would use it to ice a lemon cake or some cupcakes and start again on the royal icing.

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