i am no expert but i use the wilton recipe which uses meringue powder.....i just made it tonight and it came out perfect. i found it on the WILTON website
good luck, its such fun making flowers out of it
T
I've always used the wilton recipe.
http://www.wilton.com/recipe/Royal-Icing
I like to use meringue powder in my RI since it is pasteurized.
Ugh my computer is messing up, sorry if I double post but I was trying to say-
I use the meringue just in case (older people, kiddos and prego ladies)... I've never made the egg whites version though, can't tell you if there is a difference.
I didn't strain mine either, but I did sift it. I didn't have a problem with a #1 tip. This week is my first time using it though so can't offer that much help except to say I love it! :] Piping is FUN!
Well I don't know if you already know all of the techniques and whatnot BUT someone on here told me to search on youtube and I watched videos and seeing someone do it made it a lot easier! :] Have fun!
AThe link to the recipe above differs from the recipe in the Wilton Course 2 book. The other recipe calls for 2 cups powdered sugar that is sifted. My royal icing came out a little soft. I even used less water than the recipe called for. Does anyone know if the sifting makes a difference? Also, isn't 1 lb 2 cups and not 4 cups? I'm a little confused between the two recipes. Any suggestions would be appreciated.
Quote by @%username% on %date%
%body%