Royal Icing- Help

Decorating By katerina Updated 9 Sep 2007 , 12:17pm by jibbies

katerina Cake Central Cake Decorator Profile
katerina Posted 9 Sep 2007 , 6:42am
post #1 of 5

I have made some royal icing and colored it red, my problem is I colored it with liquid color instead of paste and its too runny to use the grass tip, it doesn't hold its shape. Is there anyway of thickening it up without adding icing sugar?

4 replies
AuntieElle Cake Central Cake Decorator Profile
AuntieElle Posted 9 Sep 2007 , 6:48am
post #2 of 5

I can't think of a way myself. Can you just start all over? Maybe someone will com along with another suggestion.

Elle

katerina Cake Central Cake Decorator Profile
katerina Posted 9 Sep 2007 , 9:27am
post #3 of 5

Thanks Elle. Thats exactly what I did started all over again but instead of putting water I substituted it with liquid color and it worked beautifully. I just find when I use the wilton colors to get a deep red I need to put one and a half bottles to 500grams of icing sugar. It gets too expensive unless I am not using them correctly.

Cheers Kathy

leah_s Cake Central Cake Decorator Profile
leah_s Posted 9 Sep 2007 , 11:56am
post #4 of 5

Remember that red food dye does not achieve it's ful color until at least 2 hours have passed. You could be using way to much color if you're not giving the color time to mature.

jibbies Cake Central Cake Decorator Profile
jibbies Posted 9 Sep 2007 , 12:17pm
post #5 of 5

Instead of throwing a batch away, next time try adding a little more powdered sugar to it to compensate for the extra liquid, you might even have to add a little more meringue powder, but that's better than losing a whole batch.
Jibbies

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2026 © Cake Central Media Corp. All Rights Reserved.