I had issues with my RI last week. Added some extra powdered sugar and it was fine. I think the humidity is making things harder than they need to be.
I live in Macon Georgia where the heat and humidity are both usually in the high 90's all summer. I add a little more meringue powder than called for to compensate and make sure like blueskies mentioned to have EVERYTHING that touches the RI completely grease free.
Hope this helps!
Jibbies
Most definitely humidity can play a role in it! I have been told to make sure the a.c. is on as that will help. I have seen that some will put them under a fan to help speed the process, some have put them in the oven on a very low heat and some have turned a hair dryer to them. I put mine under a light, but have found that white will gray up a bit, so I do it very limited. My dad suggested putting them to dry in a room with a dehumidifier to dry, but at this point, no funds to do that. But yes, humidity is most assuredly a factor. I don't know what RI recipe you are using, but I like Antonia74's. I add 3/4 tsp almond or clear vanilla extract (no oil flavorings as previously mentioned).
Yep, probably the humidity. That's why I switched to a fondant base and RI for just details. I can't spend hours decorating cookies and then hope they dry in time (sometimes three days with humidity!).
well fortunately for me, its only the sticks that are "glued" on with RI. I use this recipe always, always. Never before had an issue. I also use fondant. Thats not on yet. But its very humid today - even my nfsc are a little softer. They were going into a birthday bouquet but guess we'll have to see how this works out. I've had the fan running on them all day.
Thanks everyone
Quote by @%username% on %date%
%body%