I've been working with royal icing for many years, but I still struggle with getting a good consistency for piping flowers in every batch. Often if the icing is stiff enough, it is hard to pipe rather than fluffy, or the flower petals slump. Does anyone have any tricks for consistently producing fluffy yet stiff royal icing that is good for piping flowers with petals that hold their shape, yet not so stiff your hand wants to fall off? Any thoughts on whether egg whites, meringue powder, or royal icing mix works best for piping work in royal icing? (I'm not talking about floodwork or cookies here.) Thanks for any advice!!
Duplicate post. See: https://www.cakecentral.com/forum/t/854134/royal-icing-148#post_7727395
I've only tried to pipe flowers with RI once and it was a dismal failure, so no help here. Sorry.
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