Help - Stupid Question About Royal Icing!

Decorating By Laurie48 Updated 9 Sep 2009 , 7:18pm by TexasSugar

Laurie48 Posted 9 Sep 2009 , 5:19pm
post #1 of 8

I have never used royal icing before. I made some roses and they turned out very nice. My question is, I know when you make royal icing you have to make sure there is no grease or oil on the bowl, etc. Will the grease in BC break down the roses once they harden and are put on the cake? I am making an anniversary cake on Friday and it is going to be frosted with BC. I just want to make sure my RI roses will be alright on the BC. Thanks!

7 replies
Caralinc Posted 9 Sep 2009 , 5:27pm
post #2 of 8

The RI will break down on the BC icing. I would like to suggest placing the RI roses on as late as possible, say Thursday afternoon evening. They will fine for Friday delivery. HTH's

Echooo3 Posted 9 Sep 2009 , 5:30pm
post #3 of 8

Laurie, I asked my Wilton Instructor that very same question last month. She said just make sure they are dry and don't put them on too soon.

HTH. I have gotten so much great advise on CC so someone here will be sure to know the answer if I am wrong.

Echooo3 Posted 9 Sep 2009 , 5:30pm
post #4 of 8

Laurie, I asked my Wilton Instructor that very same question last month. She said just make sure they are dry and don't put them on too soon.

HTH. I have gotten so much great advise on CC so someone here will be sure to know the answer if I am wrong.

Sweetriley Posted 9 Sep 2009 , 5:37pm
post #5 of 8

Any grease or fat will cause the RI not to whip leaving it thin - just like when making meringue. Once it's dry it should be OK. I agree though, just put it on at the last minute since moisture will start to dissolve the RI.

debster Posted 9 Sep 2009 , 5:38pm
post #6 of 8

I do it all the time , once the icing is crusted and the Royal is dry it's fine. At least it works for me.

Laurie48 Posted 9 Sep 2009 , 6:06pm
post #7 of 8

Thank you very much for all your replies. I will wait to put the roses on just before I deliver it!

TexasSugar Posted 9 Sep 2009 , 7:18pm
post #8 of 8
Quote:
Originally Posted by Sweetriley

Any grease or fat will cause the RI not to whip leaving it thin - just like when making meringue. Once it's dry it should be OK. I agree though, just put it on at the last minute since moisture will start to dissolve the RI.




Exactly. Once the icing is made it is not the fat/grease in icing that cause problems it is the moisture of the icing.

I coated my ICES display cakes in Crisco because I had to roll it out on powder sugar and it really made my black fondant dull. There was a good coat of shortening on the fondant, and I piped all the decorations on there right away with out any problems at all. The royal icing dried just fine and in are still on the cake, and still look great.

If your roses are nice and dry it will take a while for the moisture of the buttercream to soften them.

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