Casey from Michigan writes: I tried to make my own icing yesterday and it was really lumpy when I added the butter to the egg whites. What did I do wrong and can it be fixed?
Well, Casey, this is one problem that’s really not a problem and easily fixed. There are actually a couple of things that you could have done. If you haven’t already thrown out the icing, it’s not even too late!
It sounds like your butter was too cold. If you have already added all of your powdered sugar and whipped it for a few minutes, yet it’s still lumpy, then you can try heating the bowl over a pot of hot water. If you saved the icing in the fridge, then try whipping it again first. If that doesn’t do the trick, then go ahead and heat over the pot of hot water until it blends smoothly, making sure not to submerge the bowl into the water.
TIP: On the other hand, if your icing is too wet, then your egg whites were not fully cooled. The way to fix this is to place the bowl of icing into the fridge for a few minutes and then return to the mixer. Voila!
Happy Baking!
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