@James Moniz posted:Just realized that I should clarify that everything about the icing looks fine while It is wet. This only happens after it “dries.” I use domino’s powdered sugar, premium cane.
oddly, the red and blue colors seem to be much less affected by this. This is like a forensic files mystery!
Not knowing exactly how you're drying your icing or what coloring you're using makes it hard to diagnose what's going wrong. However, your egg white measurement does seem to be off. My recipe (https://juliausher.com/royal_i...istency_adjustments/) calls for 5 oz or 5 large egg whites, which is more like 10 tablespoons (though I really would advise that you weigh and don't measure). This recipe mixes to a very thick consistency, suitable for gluing, not flooding. I usually tint the icing when it is thick, just off the mixer, as I find the coloring sets most stably this way, for some reason; then I thin gradually to the consistency I want by adding water in small increments (see the recommended consistency adjustments at the end of my recipe). If your icing is never setting, then one of two things (or both) is likely happening: (1) you are adding too much water to get to your flooding consistency and/or (2) you are drying under too-humid ambient conditions. As a frame of reference, if I follow my own recipe exactly as written, my icing has never not dried overnight. But I work in climate-controlled conditions and often speed-dry my cookies in front of an open dehydrator. The spotting/migrating of color could be an artifact of your icing taking too long to dry, because of the two reasons already noted. I rarely have coloring issues like you mentioned, but again I mix my icing and dry it as noted above, very consistently. Hope this helps.