Questions That Have Do With Antonia 74's Ri

Baking By grannys3angels Updated 18 Mar 2007 , 5:43pm by antonia74

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grannys3angels Posted 6 Mar 2007 , 10:37pm
post #1 of 5

Could someone please tell me if I can store any left over Antonia 74 RI and if so.....what would be the best way to store it.

Also would anyone know what I may have done wrong to have tiny little air bubbles in my icing after putting it on my cookies....there is only a few 1 to 3 on some cookies.....and they didn't show up untill the icing started drying.

Thank You for any help.

4 replies
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flavacakes Posted 6 Mar 2007 , 10:41pm
post #2 of 5

I'm not sure why you had those bubbles, but I had the same question and denise2434 said it could be left out in a container for quite awhile. You just have to mix it up again before you use it. HTH

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Gapi Posted 7 Mar 2007 , 12:16am
post #3 of 5

I think someone mentioned that to lessen the air bubbles you should let the RI sit for a while. Please correct me if I´m wrong??

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tayesmama Posted 7 Mar 2007 , 9:45am
post #4 of 5

Gapi ~ Correct icon_smile.gif If you let the RI sit, the bubbles will rise to the top and you can pop them with a toothpick. It lessens the amount of air in the icing as well.

Grannys3angels ~ You can pop the air bubbles in your piped icing with a slanted toothpick thumbs_up.gif

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antonia74 Posted 18 Mar 2007 , 5:43pm
post #5 of 5

I make a lot of my royal icing the night before, thin it & cover it with a damp cloth & use it the next morning. All the air bubbles have risen to the top and it's silky-smooth and ready to go.

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