Good Morning All!
I searched the cookie forums and did not seem to find my answer...
I am having trouble with my RI...even when I make it according to the recipe, it is too flowing....for outlining and such...(it oozes out of the tip and makes a MESS) so I was wondering....
Will it be a problem to cut back on the water...say to 1/2 cup...so that it will be thicker? That shouldn't be a problem, right? I can always thin it out to flood the cookie...I just don't want it to ooze out of the tip and be working like a mad woman to get my base on the cookies!!
TIA to any and all advice!! Happy Baking!!
Yes you can cut back on the water. That's what I do. Then thin later for flooding. Good Luck!
or add some powdered sugar to it