How do you know how to make your royal icing different consistencys? And what do you use different consistencys for?
thank you
I personally don't thin it down. I usually do flowers and need it to be a stiff consistensy. But if I was to do string work I might want it to be a little thinner. Not much case it would melt if to thin. HTH
If you are using it to frost cookies, then you usually outline in a somewhat thicker consistency (but still thinner than what you would use to make flowers, etc.) and then really thin it down to flood/fill-in the design on the cookie.
It really ends up being trial and error for what you need it for. You can alway thicken it back up by adding more powdered sugar and then more liquid to think it again to get the consistency that works for whatever project you are working on.
I generally use a medium consistency to outline if I am icing cookies or doing a color flow plaque or design for the top of a cake. Then I thin out the remainder with a few drops of water at a time. When a ribbon dropped from a spoon will disappear into the batch by a slow count of 10, that is generally the consistency I want for run-in work. Much thinner and it takes too long to dry and has a tendency to bleed into the adjoining colors.
hope this helpls
odessa
Ok - royal icing is my downfall. I just can't seem to get mine to turn out right. Isn't that awful? I don't know what I am doing wrong! Does anyone have a no fail recipe? Safe to eat. It really bothers me. I mean I can do it okay - but it just never seems right - too thick, too thin, won't flow - etc, etc etc 
For doing roses, you need stiff, flooding you need thin (the count to 10 thing) but I like medium for pretty much everything else, and it's necessary for other flowers like primroses, violets, lilies, etc.
Stiff consistency RI stands up in peaks when you lift the spatula out. Medium makes a peak that bends over slightly at the top. The amount of water to go between them is very very small and pretty variable. Trial and error is usually the only way to go.
Ok - royal icing is my downfall. I just can't seem to get mine to turn out right. Isn't that awful? I don't know what I am doing wrong! Does anyone have a no fail recipe? Safe to eat. It really bothers me. I mean I can do it okay - but it just never seems right - too thick, too thin, won't flow - etc, etc etc
CK Products (I believe) has a pre-mixed package that I use all the time. You add 5 Tblsp. water and mix away. That makes a pretty good consistency for most flower work. Thin down for color flow/run in. I get mine at the local cake decorator's shop, but am sure you can find online. Sure beats measuring, sifting, etc., especially when what you really want to do is get at it and get it done!
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