When I make royal icing, I swear that it is firm enough to make flowers, etc. but after I color it (gel colors) and put it in bags, it is not firm enough. Is there a definitive way to tell if it will hold up?
Does it hold a peak? When you stick your spatula in it and pull it out does the icing stand up or lay down?
Also are you mixing it at least 7-10 mins? When under mixed it can feel really thick, but melts and doesn't hold a shape.