I've made some soft peak royal Icing with meri white for coating a cake. It looked okay when I put it in the bowl to stand overnight at room temperature. This morning it has the consistancy of a mousse.
I've tried stirring to remove the bubbles, then paddled it but they are still there. They are less, but still no good for coating.
I used 6 tsp meri white stirred into 5 tsps of water, then stirred in 225g (8oz), plus another 225g before beating with the mixer. My teacher said don't use fresh because of bubbles, leave overnight.
Does anyone know why this happens and how to save my icing? I'm to stir again.
Should read 5 table spoons water to 5 tea spoons meri white above.