This has been asked a million times but if someone can direct me to a good recipe for very stiff royal Icing I made some a month ago, it was perfect but can't remember what I used. There are some slight variations out there, but the couple I tried didn't work.
Look up "Antonia74 Royal Icing"here on CC - she uses it for outlining cookies but I've used it to pipe with before. If you need it thinner just do as she suggests and add small amounts of warm water at a time. I try tons of recipes. Oh get your kitchen scale out for this recipe she calls for 2.25 lbs of PS.
The biggest factor in making stiff royal icing is to be *super sure* everything is super clean....not a trace of grease anywhere. Do not use anything plastic for measuring or beating w/or in. Then make sure you beat it enough - the time depends on what you are using to beat it with.
The biggest factor in making stiff royal icing is to be *super sure* everything is super clean....not a trace of grease anywhere. Do not use anything plastic for measuring or beating w/or in. Then make sure you beat it enough - the time depends on what you are using to beat it with.
Just to clarify this, if you are going to be using plastic equipment make sure it's reserved ONLY for making royal icing. I have plastic airtight canisters that I use to store my royal icing in.
Also, if you use featherweight bags reserve some strictly for use with royal icing.
......... if you use featherweight bags reserve some strictly for use with royal icing........
Actually once royal is properly made there is no need to keep seperate bags &/or tips as many people think. It's in the making of the royal that the problem is.
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