Need Help With White Royal Icing Please.
Baking By miosito Updated 8 Jul 2009 , 11:05pm by pattycakesnj
HI..i've been having problems doing white royal icing..after cookies dry..they get different patches of beige color..don't know if its the butter from NFSC. Please any advise..how can i prevent this to happen.. thank you!
I used to have this problem before I discover, that I should use WHITE icing color. Try it, and you will see. I know that pure RI is white, but you need to color with White color to avoid this issue. Hope this help.
I always add white coloring and have never had any trouble with it. Might be worth a try if you don't already add it.
I use the gel colors. I prefer Americolor but I am sure that Wilton carries it as well. If Michael's caries gel food colors they should have the white.
At Michaels they have Wilton White icing color. The bottle looks different that other Wilton color bottles. The bottle is taller with a blue writing.
yes, I think it might be from the butter "seeping" through the icing and causing those cream colored blotches.
Americolor also makes a Bright White color.
I make hundreds of cookies with white RI and have never had that problem. Are you letting your cookies cool completely, I usually make the cookies one day, let them sit out overnight and decorate the next day. They are fine, they don't get stale and I have never had a problem with blotches.
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