2006-06-13 09:36:31 · 16 answers · asked by kittieshere 1 in Food & Drink ➔ Cooking & Recipes
Keep powdered egg whites on hand. Always add some to your frostings and they will form a light "crust". Best for using on cookies.
2006-06-13 10:00:24 · answer #1 · answered by nurserachet_0000 5 · 2⤊ 0⤋
Try adding a bit more confectionery sugar, not too much, maybe a quarter cup at a time. An electric mixer works wonders. I received one as a wedding gift in 1989. The marriage failed but my cakes don't! I sift my suger to make it "set" better. Store any left over frosting in the refrigerator.
2006-06-13 09:46:55 · answer #2 · answered by Janice B 2 · 0⤊ 0⤋
Add powdered sugar to reach desired stiffness
2006-06-13 09:45:18 · answer #3 · answered by earleen s 1 · 0⤊ 0⤋
Pop it in the fridge for a few seconds to 3 mins. If you get it too cool and it rips the cake let it warm up a bit more.
2006-06-13 09:39:13 · answer #4 · answered by Anonymous · 0⤊ 0⤋
add a little bit of sugar slowly.. until it seems to get stiffer.
2006-06-13 09:45:22 · answer #5 · answered by gloria w 1 · 0⤊ 0⤋
you can add a small amount of powder sugar to it to stiffen it up. you can also cool it down if you used shortening and the temp is hot inside the work area.
2006-06-13 09:42:25 · answer #6 · answered by CYNTHIA S 1 · 0⤊ 0⤋
your whipping too much air into it its thinning it down, add some powdered sugar and mix it on very slow just until the sugar is blended, chill it and then put it on.
2006-06-13 10:00:04 · answer #7 · answered by iron_chef_13 2 · 0⤊ 0⤋
Add a lot of powdered sugar, and chill it for a bit; and it should thicken nicely.
2006-06-13 09:40:03 · answer #8 · answered by Anonymous · 0⤊ 0⤋
Add a little bit of powdered sugar untill it's how you want it.
2006-06-13 09:40:17 · answer #9 · answered by drewsilla01 4 · 0⤊ 0⤋
Add equal amounts of flour and powdered sugar until it is of the consistency you desire.
2006-06-13 09:42:05 · answer #10 · answered by Heath F 1 · 0⤊ 0⤋