Royal Icing Issue - Becoming Speckled
Decorating By alexalsmith Updated 3 Jun 2019 , 2:29pm by kakeladi
Hi all - I'm looking for help with an issue I'm having with my royal icing. About an hour after mixing in the gel color the icing becomes speckled with darker dots of color. I'll post a picture shortly. I've tried so many ways to fix this, any help is so appreciated.
Thought it was color over saturation, but still happens with 1-2 drops.
Tried two different brands of meringue powder, happened with both.
Happens with all different types of gel coloring (wilton, americolor & chefmaster)
Sifted meringue powder and whisked with warm water before adding other ingredients.
welcome to cake central — first off i don’t know why that’s happening to your royal — that’s weird — but most if not all new members go through bit of a trial period where you cannot reply to posts — but you can start new threads — so if you ran into this please fell free to start a new thread to post the picture, to respond and — y’know to continue the discussion —
but all this while i’ve been thinking about your royal problem — hey royal icing needs to have a wet but not dripping paper towel draped over the top of the bowl — not touching the icing — otherwise a crust will form and that will hold a darker color than the stuff below— so when you mix it up it won’t be evenly colored — and then that wet towel gets covered with plastic or whatever to seal it — just wet the paper towel and squeeze it out —
if you are already doing that then I am stumped —
Well I hate to argue with K8 but I found that putting a wet towel on royal will cause it to soften it Just cover with plastic wrap Now remember that there is no “one right way” to do things so do it any way that works for you My thought about your problem is you need to give color time to develop Make it at least the night before then stir it well the next day What recipe/method are you using to make the royal? Could it be the sugar you use? Have you tried a new bag? Can’t think of anything more
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