I use Sweet P's Sweets Royal Glaze and on my last few batches have noticed the flood setting up super fast, making any wet-on-wet work difficult. One of the batches was during an in-home class and we used the student's meringue powder which was super old and ended up leaving undissolved clumps in the icing, so I thought that was the issue. Now I'm having the same problem with leftover icing that's been stored in the fridge, and on the counter, and back in the fridge, and color tweaked, and basically used and abused. I supposed I could whip up a fresh batch, but thought I'd ask here if anyone else has had this issue. It's also possible I'm working with too thick of a flood cause I'm lazy and don't feel like mixing up 12 consistencies of icing. But it's still thin enough that it settles nicely, probably 10 second or so. Yeah, now that I think about it, I probably should thin it down some. So this post is kind of pointless. But it's my first post here, so hi everyone! Gonna go back in the kitchen and sheepishly mix up some thinner icing now.