Hi there! Its been a while since ive baked and decorated regularly (toddler life and all), and I decided to do some halloween stuff this past weekend/this week, and Ive made Sally's recipe before so felt comfortable with it.
I had accidentally started with extra sugar, and the air was dry so I knew I needed to add more water. I kept going bc it was SO thick. Then eventually, when it felt like a ridiculous amount of water, i was just stirring and it was getting to the right consistency, i realized it was really airy, clearly overwhipped. It was fine when I used it to do silly mummy decorations on a brownie, just spread a little but it set pretty quickly.
Today, a few days later went to check in my giant batch and again (been covered in the bowl), and its very foamy and jiggly, though tastes great. Any way to save this/make it back to regular royal icing consistency? Did I make something else? Thanks!
by rachelizabeth16
2 Comments
Ok I cant edit text but edit: I realized after I posted it was separated, so I mixed it up and still very light and airy, though more liquidy/spreadable, if that info helps lol.
Should be fine, it’s just sat for awhile and is starting to separate. Put it back on the mixer for a bit and see if that helps. For future reference, it is better to keep RI in airtight containers and store in the fridge if it’s going to be more than a day or two (i use deli quart containers mostly).