Hi Sarah!!! I am obviously having a hard time with my royal icing...I live in Tennessee...and I am unsure if it's the humidity or the way I am making it...I am trying so hard to make a business...but feel like I am failing.
I have been making cakes for about 2 years and have been trying to find ways to expand my business. I have been really excited about trying cookies and have done a lot of research this video has helped so much. I love your channel!
It will don’t worry! Have you had a chance to try the royal icing consistency gauge? That might help. Also I do have an online workshop called consistency confidence that you might like 🥰
I love your royal icing recipe, matter of fact I made a batch last night. I have like 2 dozen cookies to decorate and I am new to all of this. I found that I needed more water then you added, as I used more frosting then you showed. What would your suggestion be when im making more frosting? Im afraid to add too much water. Also last night was my first tipless bag use. LOVE THEM. Any advice is appreciated. Thanks for your help
Hi Sharon! I’m so glad you liked it! I find that the ratios can vary quite a bit depending on your water and powdered sugar and the temperature/humidity where you live. My main advice would be to look for a certain texture that’s similar to that thin honey consistency before you crank the mixer up and let it mix for the four minutes. I like to tell people that if it pours off the paddle quickly at this stage (after just adding the powdered sugar) then there’s too much water, but if it drips off the paddle slowly (think molasses ) then it’s ready to start mixing and should work beautifully. I hope that helps!
