Ri For Stenciling

Baking By MacsMom Updated 23 Apr 2010 , 1:02am by MacsMom

MacsMom Posted 16 Apr 2010 , 8:08pm
post #1 of 5

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... detective.gif


4 replies
MacsMom Posted 19 Apr 2010 , 3:01pm
post #2 of 5

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.

auzzi Posted 22 Apr 2010 , 11:30pm
post #3 of 5

For stencilling, the Royal Icing should be stiff enough to stand a spoon up in it !

dalis4joe Posted 23 Apr 2010 , 12:38am
post #4 of 5

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...


MacsMom Posted 23 Apr 2010 , 1:02am
post #5 of 5

I used PS and meringue with water, and beat for about 5 - 7 mins. It was so easy to work with!

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