"i'm Melting!!!!" At Least My Royal Icing Is...

Baking By Alice6269 Updated 22 May 2010 , 12:38am by DianeLM

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Alice6269 Posted 21 May 2010 , 9:03pm
post #1 of 6

I have degreased everything and my Royal icing still is too soft. Suggestions? More Powdered Sugar? More Mergine powder? Corn starch??
Help??? icon_cry.gif

5 replies
metria Cake Central Cake Decorator Profile
metria Posted 21 May 2010 , 9:17pm
post #2 of 6

i vote more PS

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leily Posted 21 May 2010 , 9:48pm
post #3 of 6
Quote:
Originally Posted by metria

i vote more PS




Same here.

couple of questions though:
- What recipe are you using?
- Is it to soft to begin with to use what you want to use it for?
- or is it to soft still after being sit out to dry for so long?
- If so, how long have you left it to sit out to dry?
- what is the weather like there?
- What is it drying on?

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Eisskween Posted 21 May 2010 , 9:54pm
post #4 of 6

Add more PS one teaspoon at a time till you get the consistency you want. One time I put too much water in. I had a double batch on my mind, but was only making a single. ::palms forehead::

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Alice6269 Posted 22 May 2010 , 12:37am
post #5 of 6

I'm trying to make Royal flowers - too soft to begin with - will not hold shapes - very humid & drying on flower formers.

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DianeLM Posted 22 May 2010 , 12:38am
post #6 of 6

How long did you beat it? When it's humid, sometimes it takes 15 minutes or more.

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