Well, hello there again, App User!

Hmmm, I’m not really sure what could be causing your watery icing. But I do know that boiled icing can be tricky sometimes—much depends on the humidity and temperature of the kitchen. If it’s a hot and humid day, you might be doomed from the start. Beyond that, here are some things to consider:

—Are you sure you are cooking the syrup to the right temperature? Most recipes say to cook it to the soft ball stage (approximately 240F). If you don’t cook the syrup long enough, you may get a runny or watery icing. (If this does happen, you can try to rescue the icing by beating it in double boiler over barely simmering water.) You might want to invest in a candy thermometer which will give a more accurate reading when cooking sugar. Or check out this informative video from the Huffington Post which explains the soft ball stage: How to Cook Sugar.

—Are you adding the syrup in a very thin stream? It’s important that you add the syrup to the egg whites very slowly while beating continually, until you have stiff peaks.

—Are you adding a stabilizer after beating the icing? A bit of lemon juice, cream of tartar or corn syrup might help.

—Are you adding raisins, nuts, or other goodies to the icing? If so, do it at the very last minute, as acidic add-ins can thin the icing.

I hope these tips help. Please let us know if you give them a try!

(This Ask Betty question was sent to Grandma Betty through the My Great Recipes app. Get Grandma’s carefully selected recipes on your smartphone for just 99 cents!)