Two Questions Royal Icing And Upside Down Icing Technique
Decorating By Beecharmer Updated 29 Jun 2006 , 7:55pm by Beecharmer
I've never had trouble with royal icing before, but noticed others do. Well, now it's my turn. I just can't get the sheen off no matter how long I mix. What is up with that? Is it the humidity? Cause it is real humid out now. What can I do?
I'm making a wedding cake this weekend and want to use the upside down technique. I've done it before, but can't remember what kind of icing I used. I'm afraid the Buttery Buttercream would be too melty. It's supposed to be 91 degrees out. I don't like the regular buttercream with Crisco - too greasy. I usually use the faux fondant icing, but know you should use icing with butter in it. What do others use?
I cant help with the royal iceing as my one and only batch so far was a really bad experience.
I have used the upside down technique and I used cream chease iceing. The crusting recipe that is on here and It worked out very well, but I had heard that the cream cheese was not good for this so I let it set in the freezer extra long. Good luck.
Upside down technique is under articles. It is very smooth.
wow! That is so cool! It really turns out that perfect? I know I did not answer your question but I am sure glad I came across this post!!!!
Thanks!!
I use a lot of royal icing and it usually has a shine to it when I use it. It does dry matt though. I know when it's ready more by the feel than the look
i tried the upside down technique with buttercream icing (half butter, half crisco) and it was horrible! my icing peeled off on to the paper, did i have it too thick?
Did you put it in the freezer or fridge? I put mine in the freezer.
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