Thicker Antonio74 Ri

Baking By klat7292 Updated 12 Dec 2009 , 9:16pm by toleshed

klat7292 Posted 11 Dec 2009 , 12:58pm
post #1 of 5

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!! thumbs_up.gif

4 replies
Tiffany29 Posted 11 Dec 2009 , 1:04pm
post #2 of 5

Yes you can cut back on the water. That's what I do. Then thin later for flooding. Good Luck!

klat7292 Posted 11 Dec 2009 , 10:20pm
post #3 of 5

Thanks Tiffany!! thumbs_up.gif

Tiffany29 Posted 11 Dec 2009 , 10:28pm
post #4 of 5

You're welcome! icon_smile.gif

toleshed Posted 12 Dec 2009 , 9:16pm
post #5 of 5

or add some powdered sugar to it

Quote by @%username% on %date%

%body%