Pastryprincesse Posted 30 Apr 2012 , 5:34pm
post #1 of

Hello, I have not been on this website for very long and joined it to help me with some baking questions that I have. I have been trying to do some piping work on a cake, all the recipes I have found said to use Royal Icing, so I used that, when I mixed it together it was really thick, but it seems like once I get it in the bag, it just starts flowing out of it and I can't do a thing with it! Any ideas on how to make my icing stay thick enough to ice with?

6 replies
Ashleyssweetdesigns Posted 30 Apr 2012 , 5:48pm
post #2 of

Can you post your recipe?

Pastryprincesse Posted 15 May 2012 , 4:59pm
post #3 of

My recipe is:

1lb confectioners sugar
5-6 Tbls water
1 tsp vanilla

vicki3336 Posted 15 May 2012 , 5:35pm
post #4 of

I think your problem is your recipe. Royal Icing typically has egg whites or meringue powder. Try Anotonia74's recipe on this site or just google a recipe. Your recipe is similar to a glace icing, but that also has corn syrup in it. HTH

cakeandpartygirl Posted 15 May 2012 , 5:43pm
post #5 of

Don't forget that all of your utensils and the bag should be grease free.

kakeladi Posted 15 May 2012 , 9:59pm
post #6 of

Why use royal icing at all? It dries like cement and doesn't taste very good icon_sad.gif The recipe you posted is NOT a royal icing recipe. It is nothing more than a glaze.
There are many, many excellent b'cream recipes on this site. Do a search and try a couple until you find one you and your customers love icon_smile.gif

arlenej Posted 16 May 2012 , 6:25pm
post #7 of

Check out the ELAINE MacGREGGOR vids on Youtube

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