I just wanted to know if anyone knows about this "special" royal icing recipe for string-work. My advanced fondant instructor used something he called "royal glaze" and I read somewhere (and dang it i cant remember where ) that there are additives to royal icing to make the strings stronger and less likely to break. I have been trying to read the other thread that is related to string-work but its alot of information. I am taking something away from that thread -Toba Garret's book-thanks to all who mentioned it.
Not sure about RI. I know that you can add piping gel to BC to make it more elastic.
I found this recipe on another website.... Maybe it will help you.
I use pastillage for icing designs that need to be strong.
450g/1 lb icing sugar
125g/4 oz corn flour
2 tsp gum tragacanth
2 leaves of gelatin
1 tsp liquid glucose
Sift the icing sugar, corn flour and gum tragacanth together into a bowl. Dissolve the gelatin in 5 tablespoons water, add the glucose and then add the liquid to the dry ingredients.
Beat well to form paste, the knead until smooth . Keep in a plastic bag until required.
The strength in Royal comes from the egg proteins. Just add a bit more meringue powder, or more egg white if you want more strength.
Edited to add: for any extension work, like drop strings, add corn syrup or piping gel so that the icing will flow smoothly and not break. It also helps to sieve the royal through a brand new, clean nylon stocking to prevent lumps.
I love to do stringwork, but I have only done it with Wilton's RI recipe. If you are patient enough to work with the consistency until you have it perfect, you can do strings even 3-4 inches long! I have done both bridged and bridgeless stringwork with this recipe so I know it works.
And I totally agree about the nylon stocking! If you are doing stringwork correctly, you're using a VERY small piping tip (1, 0, or 00) so any solid crystal will completely clog it!
Thank you all for your help!! Cant wait to try out all the advice..