I'm Desperate!! How Do I Make Royal Icing Dry Fast?

Decorating By marag Updated 29 Aug 2009 , 5:17pm by marag

marag Posted 29 Aug 2009 , 3:26am
post #1 of 10

I made some royal icing cupcake toppers 2 days ago, and covered them, so they are still not dry. It 's been very humid here. I put them on wax paper, and when I went to peel them off it started to crack. I'm going to leave them uncovered tonight, but just in case, I also plan to make a new batch, and start over. I need these dry by the morning. Is it possible? Should I use color flow instead of meringue powder?

Sorry if I'm rambling, but this is for a party tomorrow morning!

Help!! icon_cry.gif

9 replies
Lcubed82 Posted 29 Aug 2009 , 3:32am
post #2 of 10

Not really sure, but some thoughts:
very, very low oven
old-fashioned light bulb (not the new CF bulbs) to create heat, maybe under a glass-top table
low fan to create air flow
very low hair dryer in motion, or with diffuser to prevent direct blowing

Like I said, I have not done this.

RachieRach Posted 29 Aug 2009 , 3:37am
post #3 of 10

I've never used royal icing on cupcakes but I know that color flow and royal icing take a long time to dry. Whenever I've done colorflor/ royal icing to add as an edible image to cake or cookie, it has taken a couple of days to dry. Definitely leave them uncovered. Maybe near a fan?

G_Cakes Posted 29 Aug 2009 , 3:38am
post #4 of 10

I made some cookies 2 weeks ago and needed them to dry with in a couple of hours so I could package and deliver them and I laid the entire rack on a table in front of my ac blowing on low, but cold.

I was able to package my flood filled cookies in 2 hours


icer101 Posted 29 Aug 2009 , 3:38am
post #5 of 10

what kind of toppers are you talking about.. if you remake them.. leave them uncoverd.. let small fan blow toward them.. are they little r/i flowers , or what..

xstitcher Posted 29 Aug 2009 , 3:43am
post #6 of 10

I've put RI flowers in the oven (with just the light on) to speed up drying time.

marag Posted 29 Aug 2009 , 3:53am
post #7 of 10

I'm making bowling pins out of royal icing to stand on top of a buttercream iced cupcake. I am thinking of making the color flow now. What do you guys think?

I hadn't thought of putting it in the oven... just turn the light on, and leave them in there?

sugarandslice Posted 29 Aug 2009 , 4:00am
post #8 of 10

If you have a fan-forced oven and can activate the fan without heat, I'd do that.
Good luck

marag Posted 29 Aug 2009 , 4:27am
post #9 of 10

OK, well I have a low fan blowing on the existing ones, and I just made color flow to do new ones... will keep you posted!

Thanks for all the suggestions (and I'll be up for a while if there are any more) icon_smile.gif

marag Posted 29 Aug 2009 , 5:17pm
post #10 of 10

Well, I was able to get it done. I did redo the pins in color flow (with the help of my husband), and had them in front of the low fan all night. When I peeled them off this morning, they were still a little wet, and I broke several, but I tried to 'glue' some back together, and flipped them over to dry. I liked the way they looked once I put them on the cupcakes, but hopefully the buttercream doesn't make the pins too soft before they get eaten. Here they are...


I still am not too sure why this happened. I do royal icing toppers all the time, and have never had a problem like this. I am just guessing a combination of me covering them before they had completely dried, plus the humidity when I uncovered them, and the fact that my royal icing was very thinned out.

Thanks for all the advice and letting me ramble!

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