Stupid me - I added 1 3/4 cups water to one 1b bag of powdered sugar. I don't know what I was thinking! To that I just added (or wasted) another 1 lb bag of sugar and 6 more T merignue powder. Still looks soupy.
I don't know how much sugar to meringue powder to add to get to the right consistency. Any thoughts?
what is your original recipe?
My recipe is 1 lb PS, 3 T meringue powder and 6 T water...
There are 16 T in 1 C, so you have 28 T of water in there! That's enough for almost 5 batches of RI.
Since you'e already doubled the PS and MP you can add 3 more pounds of PS and 9 more T of meringue powder, or you can start again with the right amount of water...
I think it would be better to make a new batch.
You bet! It was great for flooding cookies. I did make a new batch to use for soft peak. What was I thinking??? I will never use all that runny royal!