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Royal icing help

post #1 of 7
10/9/08 at 8:04am
Thread Starter 
Well, I've been making the same sugar cookies, decorated with royal icing (make with meringe powder) for some time. Yesterday, I made a batch and the icing is refusing to harden! I made the "flow" icing as I always have, but this time, when I put it on my cookies, it "bubbled" a bit, and now, an entire day later, remains sticky. We have had rain here for two days, so I suspect the humidity may be the culprit, although I cranked the air in the kitchen. The only other thing I did differently this time is the icing colors were very bight and intense, so I used a good bit more gel colors (CK colors..) than before. Could that be part of the problem? Any ideas on how to prevent this in the future?
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post #2 of 7
10/9/08 at 12:06pm
Um, yes.
rain and extra gel color is keeping your cookies from setting.
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post #3 of 7
10/9/08 at 7:46pm
I second m brown's comments.
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post #4 of 7
10/10/08 at 9:49am
Thread Starter 
Thanks! I suspected as much. Any tips on how to combat the rain issue?
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post #5 of 7
10/10/08 at 1:14pm
Hmmm... this has me puzzled. I work in a famously humid (usually - not so much this year) climate and use gel paste colors, too, but without such hardening problems. I even add flavoring extracts to my royal icing along with color.

Are you sure that your mixing bowl, beaters and utensils were absolutely grease-free?
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post #6 of 7
10/11/08 at 8:34am
Thread Starter 
I think so, everything was the same, and like I said, I've been using this particular recipe for quite some time. I'm going to do another big batch this weekend, and I will double check everything and see how it goes...maybe it was just one of those freak things....but if anyone has any other ideas, I would welcome them!! Thanks!!
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post #7 of 7
10/11/08 at 4:48pm
whats ur recipe? i've never used meringue powder.
for one pound of powdered sugar, it takes 3 egg white.. and then u can adjust the consistency with more or less whites.
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