Royal Icing & Color Flow

Decorating By tinascakes Updated 14 Sep 2005 , 3:45am by sweeterbug1977

tinascakes Posted 13 Sep 2005 , 9:48pm
post #1 of 9

I have to make royal icing and color flow for my Wilton class. How much more water do I add to make them a medium and thin consistency?

8 replies
TexasSugar Posted 13 Sep 2005 , 11:03pm
post #2 of 9

It only takes drops of water.

I always tell my students to just bring the icing in and if we need to thin it down I help them do it in class.

tinascakes Posted 14 Sep 2005 , 12:23am
post #3 of 9

Thanks. My instructor told me to bring it in icing bags with a rubberband around the top so it doesn't dry out. Maybe I should put it in bowls anyway so she can help me if it needs to be thinned. I'm just worried that they might not be airtight.

TexasSugar Posted 14 Sep 2005 , 12:40am
post #4 of 9

I always have mine bring it in bowls. I always tell them never to leave it in their bags, espeically the plastic ones. Even in the book it tells you not to fill your bags at home.

tinascakes Posted 14 Sep 2005 , 12:48am
post #5 of 9

I saw it said that. I have some rubbermaid bowls so I'll put everything in them. I hope they are airtight!! Thanks for your help.

debsuewoo Posted 14 Sep 2005 , 12:52am
post #6 of 9

just be sure to 'burp' your bowls!


tinascakes Posted 14 Sep 2005 , 12:59am
post #7 of 9

Thanks. I get stressed out getting ready for my classes so I'm sure that's something I wouldn't have even thought about.

CIndymm4 Posted 14 Sep 2005 , 1:14am
post #8 of 9

One tip, make sure you bowls are COMPLETELY grease free.... I use glass for my royal icing and color flow.....any grease residue can break down your icing!

sweeterbug1977 Posted 14 Sep 2005 , 3:45am
post #9 of 9

You can always put plastic wrap over the top of your bowls before you put the lid on. This helps to prevent the frosting from drying out if the lids are not on perfectly tight.

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