Does anyone have a perfect (in your opinion after trials) recipe for using RI with stencils? I don't work with RI and it seems as if mine might be too thick when I prepare it for stenciling...
Just in case anyone else had this problem, I figured out what my problem was: I didn't beat the RI long enough! It was super easy to do the stenciling with a fluffier RI.
For stencilling, the Royal Icing should be stiff enough to stand a spoon up in it !
I make my RI with egg whites... and beaten by hand as I was advised... I used a med to thin consistency... and it worked like a charm.... very eay once u have the right consistency and if u have never made RI with real egg whotes... I encourage you to try it... you will notice a huge difference in how it goes on...
I used PS and meringue with water, and beat for about 5 - 7 mins. It was so easy to work with!