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Reply to "Royal Icing Has Specks/Spots"

Thanks Julia,

I will use 10 teaspoons instead of 12 from now on. I make sure to color it while it is glue. I take one small container and put about one cup of glue and color it with Betty Crocker food coloring.  Then I store all of the mixed colors in Tupperware in my fridge. The next day I put a bit of water for different consistency and put them in icing bags.  

going forward I will put only ten teaspoons of egg whites in the frosting, but I should also note that I have no mixer or machines.  I make the gingerbread dough and icing, everything by hand and with a wooden spoon.  I mean, if it worked in Central Europe during the 1600s…!!

maybe this additional information will jump out at you?

should I put the iced cookies in the convection oven at 100 degrees for a couple minutes? Some have said that works to help set the icing???



thanks so much,

JAMES

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