Hi all! I’ve been trying out royal icing for about a year and I’m still figuring out the logistics of it all. Too often, it turns out like the unicorns—kind of lumpy and too shiny and not at all like the texture of the cutesy photos of the pros. Even the good batches feel too shiny/clumpy. I know I need to wait longer before adding another layer, but any other tips on how to improve? I use 4c powdered sugar, 3-4T of meringue powder, and 9-10T of lukewarm water…I’ve used both gel and liquid food coloring. What am I doing wrong?
by wanderingrabbit21
3 Comments
I always add about a teaspoon of cream of tartar to my icing. I believe it affects the texture. Your biggest hurdle is going to be finding the right consistency. I find about a 15 second consistency to be good for flooding. Any details you would want a stiffer consistency for. Good luck!
Check out The Graceful Baker on YouTube. She has a couple really in depth videos on royal icing and consistencies.
My opinion is it sounds like a little too much meringue powder for that amount of sugar. I use grams though so it’s a little hard for me to say one way or another for certain.
I added corn syrup to mine and I think it helped. Just out of curiosity, are you using a stand mixer or hand mixer?