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| Pastries and Baking General General discussion forum for all pastry and baking topics. |
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#1
10-18-2007, 10:20 AM
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 Thinning Royal Icing Christmas is coming and I'm getting ready to start making my cookies. I do a lot of decorating on my sugar cookies and was wondering what is the best way to thin Royal Icing? I want to be able to pipe it as if I were outlining the edge of the cookie, but I want it to hold it's shape and the royal icing is a little too stiff to pipe comfortably and consistantly. It tends to want to break and I'd like to be able to pipe nice smooth lines. Or do I use royal icing....should I be using something else??? I've heard everything from water to corn syrup. Any help would be much appreciated.      |
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#2
10-18-2007, 04:53 PM
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 Le Royal Icing.....Color Flow Thin royal icing with these options: simple syrup water (cheap) vodka, or other clear eu d vie (aids in drying and the alcohol tends to evaporate, no liquors that are sweet) corn syrup (may make finish tacky and take longer to dry.) pasturized egg whites
__________________ bake first, ask questions later. http://www.myspace.com/chefmbrown Professor Culinary and Pastry Arts www.CCCCD.edu |
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#3
10-19-2007, 08:51 AM
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| Thank you m brown. So if I have say a cup of royal icing should I thin it with about a teaspoon of what-ever I decide to use? |
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