Royal Icing

Decorating By Karenelli Updated 22 Sep 2004 , 7:36pm by Karenelli

Karenelli Posted 22 Sep 2004 , 6:59pm
post #1 of 3

I'm having a problem getting the royal icing stiff enough to make roses. I'm am just tryng the royal since it is supposed to last forever (almost), but I cannot make a rose to save my life. The icing seems very stiff in the bowl, but I make the center of the rose and then when I try to add the petals the center starts to lean over and before I can finish the rose I have
a soft glob with little shape. I am using the simple Wilton recipe for Royal icing. Please help. I have a cake to make for Saturday and want to do
a few roses Friday. Any help would be appreciated. Thank you in advance

2 replies
Ladycake Posted 22 Sep 2004 , 7:27pm
post #2 of 3

I am not sure what the Wilton recipe is but this is the one that I use and it seems to work...

7 Tablespoons Hot Water
3 Tablespoons Meringue Powder
1 lb Powder Sugar
1/2 teaspoon cream of tartar
Beat 7 to 10 mins or until icing holds a stiff peak..

Karenelli Posted 22 Sep 2004 , 7:36pm
post #3 of 3

Thank you Ladycake. I will try it. What actually makes the frosting stiffen? The meringue powder or cream of tartar?

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