Royal Icing Help!

Baking By nikki1201 Updated 25 Jan 2012 , 9:29pm by bonniebakes

nikki1201 Posted 25 Jan 2012 , 1:50pm
post #1 of 4

I have been using RI for years and once in a while I have awful problems with my tiny (0 or 00) getting clogged. Like, change the tip and the new one is clogged again 30 seconds later. I sift my powdered sugar every time, and i keep the mixer bowl covered with a damp towel nearly touching the icing so no crusties form on the sides that could fall in while I;m prepping all my colors. Any ideas? icon_cry.gif

3 replies
karateka Posted 25 Jan 2012 , 1:58pm
post #2 of 4

Straining your icing through a new, clean, stocking helps.

nikki1201 Posted 25 Jan 2012 , 2:48pm
post #3 of 4

thanks! i will try that next time icon_biggrin.gif

bonniebakes Posted 25 Jan 2012 , 9:29pm
post #4 of 4

I was going to suggest the same thing - the stocking trick.

Quote by @%username% on %date%