Reply to "Sinking Royal Icing"

Julia M. UsherFounder and Host, Cookie Connection; Owner, Recipes for a Sweet Life

@Shea posted:
Hi, wondering if 'old' royal icing is more likely to crater than 'fresh'. I used some RI that had been in fridge for a few weeks for some transfers and they cratered badly. Used thick icing. Did not use fan/dehydrator. Will try that today. But the cratering was so pronounced, not sure that will help? Will also make fresh batch of RI to compare. Thanks, Shea

Probably - if the icing isn't freshly beaten or the egg white protein ages/denatures with exposure to air, then the icing will have less stability.

9/27/2010:20 AM

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