Hey guys! I’m new to cookie decorating and tried this this really good icing royal recipe. It floods really well and keeps shape! One thing I’ve noticed is that under the surface, it turns powdery after it completely dries. I think I’m over-whipping the icing but the recipe I follow says to whip until stiff peaks. Is this a normal thing for royal icing or..??? Any suggestions and advice is incredibly helpful
by Pippin_3
5 Comments
Stiff peaks is for meringue. Royal icing needs to be thick for line work but once you add water to it, it makes different consistencies. Watch some YouTube tutorials and see what their icing looks like. For me, no more than three minutes on high speed, otherwise my royal icing won’t dry, or, if it does, cracks and powders easily.
How long are you mixing? These are gorgeous by the way.
I only mix mine for 2 minutes….
I do 3 mins on medium speed, want to get a “ice cream cone swirl” at the top where it comes up and folds over
Is that a hobbit hole?