I made Antonia's ri the other day and it was pretty thick (might have messed up on the water amount). I needed to make it flooding consistency so I added a lot of water. It was a disaster! It wouldn't harden and when it was dry it was kind of crumbly (it is hard to explain - should have taken a picture). It was sort of chalky. Was it because I added too much water? Has anyone had this happen to them? I ended up scraping off the ri and making Toba's glace. What a pain! 
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cookiecreations
Posted 20 Mar 2007 , 11:29am
post #3 of 3
Quote:
Originally Posted by cindy6250
I haven't had that happen, but her icing is thick when you first make it. You have to thin it down to flood. I usually add about 1/2 teaspoon at a time till it gets to the consistancy I want. Hope this helps.
Cindy
I haven't had that happen, but her icing is thick when you first make it. You have to thin it down to flood. I usually add about 1/2 teaspoon at a time till it gets to the consistancy I want. Hope this helps.
Cindy
Mine is thick too when I first make it and I do the same as Cindy6250, adding small amounts of water until it's the right consistency.
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