Help!! There's Something Wrong With My Royal Icing!!
Decorating By yummy_in_my_tummy Updated 11 Apr 2011 , 12:54am by ALVARGA
Any help with this would be greatly appreciated! I made my first little lamb using the tutorial on YouTube, and I think it turned out pretty cute - except for the Royal Icing.
Here is the link: http://cakecentral.com/gallery/2000365
I used the Wilton's Royal Icing mix, all I did was add the amount of water required per the recipe - 3 Tbsp and mixed for 6 minutes until stiff peaks formed.
The icing was so thick that my hand shook when I squeezed it from the piping bag. I could pick up a little dollop of it and roll it in between my fingers, almost like dough.
But then after it sat for a few seconds, it started to run, and sag. I dont know what I could have done wrong and why it's doing this. I mean, this stuff was really stiff!!
Any ideas??
Anything oily can break down royal icing. But it is also important to beat the icing long enough. I usually beat it longer than it says to beat it. If it is too thick, you can add a little water - only a little - but you have to remember to beat it again. And I beat mine on the lowest speed with my KitchenAid. You don't want too much air in it or it will not work up as well.
I have used the Wilton mix and it worked up well and I was able to use it and was quite satisfied with it. Just remember - no grease and lots of beating.
Thanks guys! I'm going to try another batch - keep your fingers crossed for me! 
I always use disposable bags when I use royal. Like that I know that the bags are grease free. I use my reusable pastry bags for buttercream only. I also never use any kind of plastic container to store royal in because it is very hard to remove grease/oil from plastic, use only glass or stainless. Hope this helps.
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