Reply to "Icing Separating Really Quickly?!"

Sabrina Veksler posted:

Don’t use warm water? The first recipe I made royal icing with called for warm water and I think it came out great, but the truth is, I never got any explanation for either why to or not to use it. What temperature do you use? I only cook with filtered tap water and we keep our Brita in the fridge so it would be refrigerator temperature unless I warmed it up some. I typically microwave it for about 30 seconds to get it to room temperature or slightly warmer.

Thanks!

-Sabrina

I always use warm water and have never had any issues. If that new recipe isn’t working for you, I wouldn’t worry about troubleshooting it. Just try another one until you find something you like. I use this one (with some minor tweaking - slightly less water and a little bit of corn syrup), and it’s always worked well for me.  In my experience, once you identify your icing is misbehaving, it’s best to cut your losses and start over. I’ve wasted so many hours and cookies trying to salvage something I knew was bad. Sometimes it’s better to just start over with a fresh batch.

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