I'm in the middle of making Antonia's Royal Icing (I'm doubling it) and only a few minutes into mixing it--it's too thick to mix and my KitchenAid is at a standstill. Can I add some more warm water to help it along?
Also, what about flavoring, I seem to remember the orginal recipe used a flavored meringue powder, but mine is the plain old Wilton's. Can I add a little almond extract?
the Wilton MP should be fine. You can add water just do it a very little bit at a time. With RI a little water goes a long way. You don't want it runny.HTH
Elle
Thanks for the replies! I was just standing in my kitchen wondering what to do! ha! Can someone explain what I'm looking for consistancy? It's still pretty thick...like I can make little balls out of it.
I'm going to be coloring this, storing this for about a week, if that matters any...
I prefer mine "peaky" like when you pull the paddle up and it stays peaked. You can easly thin but not thicken. It'll be a lot thicker that you think. Be very careful not to get it too thin. If you start to use it when ready and you find it too thick, thin the amount you need at that time.
Elle
What are you going to do with it?
If you are going to flood cookies, then I go for the consistency of Elmers glue.
If you are doing flowers or other royal decorations then you need it kind of stiff. This is also what you need to build gingerbread houses.
Hope this helps. 
I'm decorating sugar cookies. I just divided the icing into 6 bowls and colored each one (all different colors). I think it may be a little thick--but I figure I can thin it out, if needed, when I decorate (or attempt to decorate 
)
Thanks for all of your help!!
Hey, PM me about my recipe if you need to? I answer everything really quickly. 
For a doubled recipe, you'll need to add about 1/3 to 1/2 of a cup of water to thin it out. Since you are making it so far in advance, just add 1/3 cup for now...because you'll have to re-beat it next week and thin/thicken it all over again because it will have separated into layers in the container after being stored.
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