Any help with this would be greatly appreciated! I made my first little lamb using the tutorial on YouTube, and I think it turned out pretty cute - except for the Royal Icing.
Here is the link: http://cakecentral.com/gallery/2000365
I used the Wilton's Royal Icing mix, all I did was add the amount of water required per the recipe - 3 Tbsp and mixed for 6 minutes until stiff peaks formed.
The icing was so thick that my hand shook when I squeezed it from the piping bag. I could pick up a little dollop of it and roll it in between my fingers, almost like dough.
But then after it sat for a few seconds, it started to run, and sag. I dont know what I could have done wrong and why it's doing this. I mean, this stuff was really stiff!!
If grease/oil got into it it might do that. When using royal icing you have to clean everything scrupulously otherwise just a little trace of grease in your bowl or piping bag might make it break down.
Anything oily can break down royal icing. But it is also important to beat the icing long enough. I usually beat it longer than it says to beat it. If it is too thick, you can add a little water - only a little - but you have to remember to beat it again. And I beat mine on the lowest speed with my KitchenAid. You don't want too much air in it or it will not work up as well.
I have used the Wilton mix and it worked up well and I was able to use it and was quite satisfied with it. Just remember - no grease and lots of beating.
Thanks guys! I'm going to try another batch - keep your fingers crossed for me!
I always use disposable bags when I use royal. Like that I know that the bags are grease free. I use my reusable pastry bags for buttercream only. I also never use any kind of plastic container to store royal in because it is very hard to remove grease/oil from plastic, use only glass or stainless. Hope this helps.