can someone give me some help with this. I am trying to make royal icing roses because the bc roses seem to always look ripped on the edges. I can barely pipe the stiff icing, I only did one and my hand is killing me and my head hurts 
. I tried to make it medium but it seems like it doesn't really hold shape. is there something i'm missing. Could it be the plastic piping bags? would it be easier to use the featherweight bags? Please help
I just made some out of RI. I'm having trouble with Daisies 
But anyway...I had to think my RI a little. just a few drops of water........and I use plastic bags and I have no problems.
I think the best bet would be to start thinning it with a few drops of water at a time. then go from there
Hope it helps
Make absolutely sure that the icing bag you are using has never seen buttercream! I keep certain bags for just RI and/or use the plastic ones.
Your mixer, bowl, spatula should be squeaky clean/free from any BC residue..also any tub you are keeping your icing in...
The RI recipe that I use is the one from Wilton...just add a little water at a time..depends on the weather etc....
I hope that helps a little...
Jane
I use the 97 tip for my RI roses. I think that they look so much nicer. I also use a medium consistency so I can squeeze it out easier & I don't get carpal tunnel. RI can be a pain sometimes re: the correct consistency! I have been told that if you add more water or sugar, you need to mix in the mixer for an additional 7-10min. I have added water before without putting it back in the mixer & the flowers puddle like melted marshmellow!! I've also been advised to always note the weather, temp, and amt of water so it won't be so much of a guessing game.
Good luck!
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