Hi,
I've just started decorating with royal icing and I could really use some help. I used Toba Garrets royal icing recipe and I had a real problem with air bubbles on my cookies when I added water to the icing for the flow. Is there any way to prevent that?
Also, it took a ridiculously long time to dry. I'm talking longer than 12 hours. I know humidity can effect drying time, but it's winter in NY so I don't think that's the problem. I doubled the recipe, could that have effected it?
Thanks for your help! Karen
Hi Karen, and welcome!
I haven't used Toba's icing recipe specifically, but I have had the bubbles in the thinned RI frequently. To minimize them, avoid stirring vigorously when adding the water to thin the icing. Swirling slowly in a figure-8 seems to minimize bubbles. Even so, some will form. What I do is mix the icing, cover it, give the container a couple of good whacks on the countertop, and let it sit for about 15 minutes. When I go back to it, the bubbles have risen to the top, and many are just below the surface. I use an icing spatula pushed lightly into the icing to pop the bubbles. This process seems to prevent bubbles on the cookies.
I don't think doubling the recipe would make a difference, if the consistency after thinning was correct. Depending on the thickness of the icing, 12 hours doesn't seem out of line, for complete drying. If I need my cookies more quickly, I put them in the oven with just the oven light on. They are then dry enough to stack gently after about 6 hours.
HTH,
RedPanda
when you make royal icing (or any type) it is best to mix on low speed to avoid whipping air into it. on my stand up mixer, i usually go no higher than 3 or 4 (out of 10) for 7 minutes and i dont get many air bubbles. on a hand mixer, set it on low and mix for 10 minutes (dont overbeat either, it will break down) . practice makes perfect, keep at it. 
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