Reply to "Frosting Crusts Too Quickly and Dries with Wrinkles"

CTCookieSuper Gobbler

I'm wondering if you are beating the icing at too high a speed. I have the best luck with my KitchenAid using the 3 tablespoons of MP to 1 pound of powdered sugar and 6 to 6-1/2 tablespoons of water (the basic Wilton recipe) and beating it on Speed #2 for about 8 minutes. Then, if necessary, use a "folding" technique with a rubber spatula--very gently--to release any air bubbles that might be trapped in the icing before loading it into a plastic-wrap bullet and inserting that into a piping bag. If a bubble gets trapped in the icing after flooding, that could cause disturbances in the surface after drying, and if you are beating it at Speed 5, you may be beating too much air into it.

Just a thought...something to try.

7/7/147:04 PM

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