I made a batch of Royal Icing to practice with, this was my first batch. I would like to ask several questions about it. I followed instructions and when the icing was done, it seemed very thick. I used a parchment bag and several different tips to experiment, I felt it was to thick. Then I thinned it out and tried again, only this time it flowed out the tips without me squeezing the bag. Can you please tell me what is the right consistincy? Should I be using a bag and tip, or a bottle to do icing? I tried it on cookies.
Does it depend on what your are making? In otherwords, you would use a thick version to make roses and a thinner version for outling, and yet another thinning for filling in. When I used the thinned out versin for writing, all the lettering ran together.
Carleen
I do most of my royal icing in a stiff consisitency. If you need to add water, an eye dropper is the way to do it.
It should be the consistency of marshmallow cream. That's the only way I know how to describe the consistency.
A spray bottle works great for thinning the icing, too!
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