How To? Royal Icing

Baking By lbutrum Updated 24 Feb 2007 , 11:22pm by cakeatopia

lbutrum Cake Central Cake Decorator Profile
lbutrum Posted 24 Feb 2007 , 5:52pm
post #1 of 4

Okay cookie buffs....I'm having trouble getting a small enough tip for RI details on cookies. What do you guys use for your detail work...deco bags with a certain tip? Squeeze bottles?
Also what tips can you give me on cosistency?
TIA

3 replies
cookiecreations Cake Central Cake Decorator Profile
cookiecreations Posted 24 Feb 2007 , 7:45pm
post #2 of 4

I use #1 and #2 for detail work.

sirius Cake Central Cake Decorator Profile
sirius Posted 24 Feb 2007 , 7:57pm
post #3 of 4

i use 1-2 & 3 tips, but in a push you can just cut a very small hole in a baggie and use that. your icing consistency should be flowing just enough to flatten out in about 10 seconds. hope this helps.

cakeatopia Cake Central Cake Decorator Profile
cakeatopia Posted 24 Feb 2007 , 11:22pm
post #4 of 4

I've used a 2 & 3. The 1 doesn't work with me yet--I need to practice with that one. For simple outlines I have used the bottle that have mustard in them at the restraunts--hey 11cents for a 12 pack, I will try it.

Don't be afraid to thin out your royal. I always was and had hand aches from trying to push through the icing. I always was worried about thinning too much, but gee, you can always add sugar to thicken it up again!

Have fun!

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