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!
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.
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.
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.