My Cookie Icing Failed

Baking By CNCS Updated 25 Aug 2008 , 6:42pm by giraffe11

CNCS Posted 23 Aug 2008 , 2:55pm
post #1 of 6


I used a RI recipe like always and its till sticky to the touch a day and a half later.

This has never happened before.

So this is strike 2 for me last week it was the powdered sugar from sams staying grainy in a butter cream recipe.

5 replies
MichelleM77 Posted 23 Aug 2008 , 7:08pm
post #2 of 6

If I did only RI, it would take probably 3 days to totally dry, maybe longer in this heat we have today. Is it hot and humid where you are?

littlecake Posted 24 Aug 2008 , 7:38pm
post #3 of 6

what is the fastest drying icing?

fondantchick Posted 24 Aug 2008 , 8:10pm
post #4 of 6

Where it is pre mixed or a homemade receipe.
Did you use anything plastic???? Spatula or bowl to mix or store icing.
There is something about the the oils or leftover in the plastic or on the beater.
I learned this lesson my first time.
You need to use either a ***CLEAN*** and dry metal or glass bowl, only a metal spoon, NO rubber spatula or scraper. You can use your Kitchenaid to mix, just make sure you beater is very clean, in all the creases!
They even told me if I am going to piping or fill, it is good to only use parchment bags with no tips.You will never have residue Or buy a small bag and tip to only use with my RI.
If I need to store it for a breif time I even crack out my great grandmother refridgeator dishes. these where all glass, even the lids. icon_biggrin.gif
What a lesson! But a big one. thumbs_up.gif

MichelleM77 Posted 25 Aug 2008 , 2:41am
post #5 of 6

I use fondant as a base so that I have no waiting time. With RI used as only details, I can bag in sometimes three hours, depending on the amount of details and the heat/humidity.

giraffe11 Posted 25 Aug 2008 , 6:42pm
post #6 of 6

That's really interesting about the plastic. I started cookie decorating after getting the "Cookie Craft" book. The authors of that book use plastic bowls for tinting the icing its various colors and also use plastic squeeze bottles for flooding. Since that was the book I read, that is what I started doing too, and I have never had a problem with the icing drying.....unless it's on a humid day. But I think it's interesting that it seems to have an effect for some people. Anyway, whatever works for you is the best way to do it. So give it a try......
One other thing I have done, to speed the drying when I was in a hurry, was to put it in a convection oven on the "dry" setting. I'm not sure what temp this is........not at all hot though......maybe close to body temp. If you have a convection oven, you could try that too.

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