Help W/royal Icing! Too Soft..

Decorating By Samsgranny Updated 21 Mar 2008 , 12:42pm by Samsgranny

Samsgranny Posted 21 Mar 2008 , 12:10pm
post #1 of 4

Help, I'm making royal icing flowers for my Easter cake and the icing is too soft to hold a shape. Do I add meringue or more powdered sugar? If I add more PS should I sift it first. Thanks for your help with this!


3 replies
Biya Posted 21 Mar 2008 , 12:24pm
post #2 of 4

I would add more powdered sugar. If you add just a drop too much liquid it can make it too soft and adding just a little bit of PS should fix that. Sifting is probably a good idea.

DianeLM Posted 21 Mar 2008 , 12:27pm
post #3 of 4

You may not have beaten your icing long enough. Add a little sugar and put the whole thing back in the mixer. Beat until it holds stiff peaks and loses its glossy sheen.

Samsgranny Posted 21 Mar 2008 , 12:42pm
post #4 of 4

Thanks for your input. I had already made the icing a couple of days ago and separated and tinted each one. So I am going back and adding more PS to each one to stiffen it up. Seems to be working with the first one so far. At least my roses are keeping their shape.

Thanks again.


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