antonia74 Posted 19 Apr 2006 , 5:58pm

Okay, I'm been PM'd this question a lot lately, so here is the secret....


Make your royal icing using the paddle on the lowest speed. When the 10 minutes are up, thin it to just thicker than the consistency you actually need (you'll understand why in a minute), tint it to whatever colour you need and then LEAVE IT COVERED WITH A DAMP CLOTH ON THE COUNTER FOR A FEW HOURS OR EVEN BETTER, OVERNIGHT. (To prevent the towel from drying out, slip a grocery bag over the entire towel and bowl together.)

In the morning, or after a few hours, the icing bubbles will have risen to the top and popped themselves. The moisture from the towel will have thinned the icing just a little bit more, so if necessary, add a few tablespoons of icing sugar with your spatula and mix slowly again for a few strokes.

Voila!! icon_lol.gif Smooth as a baby's bum and ready to pipe. icon_smile.gif

4 replies
Jenn2179 Posted 19 Apr 2006 , 6:06pm

Thanks for the info. I hate air bubbles!

cpriojas28 Posted 19 Apr 2006 , 6:16pm

Thanks Helen!! I just made your icing for the first time last week with no fail cookies. Didn't have air bubbles, but now i know what to do if future batches do give me air bubbles. Thanks again

Nitu Posted 19 Apr 2006 , 6:19pm

Thanks Helen. That is really helpful.

Nitu

pinkopossum Posted 19 Apr 2006 , 7:45pm

thanks Helen! You're always so helpful. icon_biggrin.gif

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