Royal Icing - How Long To Dry?

Baking By Spectra Updated 20 Mar 2010 , 8:04pm by Spectra

Spectra Posted 19 Mar 2010 , 1:14am
post #1 of 5

So I finished my first decorated cookie last night, 24 hours ago. I just taste tested one and the RI is nice and hard, but in the centre, where I put sprinkles, it is still soft. So should I wait until it's completely hard before I put them in an air-tight container or is it okay now? If I have to wait how long does it usually take? I'm guessing it's because the middle (centre of a flower) is covered in sprinkles so the air cannot get at it as easily?

4 replies
bonniebakes Posted 19 Mar 2010 , 12:12pm
post #2 of 5

is it still soft, or still "wet?"

Spectra Posted 19 Mar 2010 , 12:21pm
post #3 of 5

When I pushed on it it was hard, but when I bit into the middle part, where the sprinkles are, under the top layer the icing was the consistency of thick buttercream.

bonniebakes Posted 20 Mar 2010 , 7:07pm
post #4 of 5

I thin that's fine to bag and stack - in fact, that's the way my RI is always in cookies (which is why I keep saying it's not the same as the RI used on gingerbread houses) - I use Antonia74's recipe. It dries hard to the touch, you can stack and bag, but it is still soft enough in the center to not break teeth. icon_biggrin.gif

Spectra Posted 20 Mar 2010 , 8:04pm
post #5 of 5

Thanks bonniebakes!

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