Ducky316 Posted 15 Feb 2013 , 9:49am
post #1 of

I decided to try this because I want to practice the embroidery technique. I got the royal icing to the perfect consistancy, but soon after I started outlining the dam, the tip got clogged...and kept getting clogged! I ended up throwing the bag aside and just used a spoon! I was using tip # 3. The recipe I found for royal icing did not say to sift the powdered sugar...I'm wondering if little bits of sugar is what was clogging my tip...Thoughts?

4 replies
Evoir Posted 15 Feb 2013 , 10:07am
post #2 of

AAbsolutely!

Firstly you should be using pure icing sugar - no cornstarch in it. Secondly you need to sift with a very fine sifter/sieve. I use a superfine drum sieve.

You sometimes even have to then strain the icing through a nylon stocking to remove even more particulate matter, if you're using a 00, 000 or a 0000 tip!

Ducky316 Posted 15 Feb 2013 , 10:08am
post #3 of

Moderator...Please delete this post..I didn't reaize there was a cookies section. Will post there thanks!!!

Ducky316 Posted 15 Feb 2013 , 10:08am
post #4 of
Quote:
Originally Posted by Evoir View Post

Absolutely!

Firstly you should be using pure icing sugar - no cornstarch in it. Secondly you need to sift with a very fine sifter/sieve. I use a superfine drum sieve.

You sometimes even have to then strain the icing through a nylon stocking to remove even more particulate matter, if you're using a 00, 000 or a 0000 tip!

Thank you for the tip!!!!!!

Evoir Posted 15 Feb 2013 , 10:20am
post #5 of

AI can move your thread, so you do not have to repost it there.

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