Comments on: Royal Icing Disaster

By: Sissy

Sissy — Mon, 11 Feb 2019 01:49:49 +0000

I have had great success with my royal icing. However, it was raining this weekend and my icing is tacky and shiny but only on the icing that I used as flooding. I think it was just a hair too much of water. I think that was the culprit! I NEVER use flood icing, but I was in a hurry. I piped then flooded. NEVER AGAIN! I will only use a bit thicker icing from now on for both the piping and flooding.

By: Malinda

Malinda — Thu, 07 Jun 2018 22:45:05 +0000

So I have an entire kitchen of iced WHITE cookies and all are doing the marshmallow thing. I know I did not over mix. I’m very careful of that, but I did use Wilton white colorant this time. And clear Wilton immatation vanilla flavoring. I swear up and down that it is one of those 2 things. I was very careful on the amount of white I used though as to not use too much.

By: Kelley

Kelley — Tue, 13 Mar 2018 12:41:18 +0000

When I use Domino Sugar I have more icing problems. If I stick with generic sugar is works out better. I have not been doing this long, but always see a difference, even when sifting the Domino, I just don’t like it.

By: Tracy Williams

Tracy Williams — Tue, 19 Dec 2017 02:57:50 +0000

Is there any way that the meringue powder is bad/old?

By: Selina

Selina — Mon, 03 Apr 2017 13:05:23 +0000

This happened to me a few times and it only happens on rainy days or high humidity day. In my summer (Australia) humidity can be anywhere from 80-100% on some days. When this happens I dry my cookies in the oven. The dry air of the oven seams to work. I put my oven on the fan force setting and put it at the lowest temperature, which is 50 degrees Celsius for my oven. I then open the oven door about 3cm to keep the oven temperature as low as possible. This always works for me. On non-humid or non-rainy days, my royal icing dries perfectly in front of a fan.

By: Xochilt

Xochilt — Sun, 19 Feb 2017 01:40:25 +0000

I find that if my icing sits too long before actually using it It takes this frothy texture where the solids and liquids separated, if I color it and don’t give it a good beating on High I get these ugly tacky results, so I get the Icing I’m going to use put it in a grease free glass bowl and give it a good beating with my hand mixer on high for 30 seconds or so this makes the icing come together again and then I can color and thin as desired, I just can’t let my colors sit too long or they separate all over again, so no more tha 2 colors at a time for me. I love how much I’m learning but my goodness…