Reply to "Solved (and Unsolved) Royal Icing Issues?"

Katy Guidry posted:

It does look lumpy to start! Should I sift it?

I would certainly try that and see if it makes a difference. Did you also change brands of powdered sugar? It could be that you got a more coarsely (<10X) processed sugar, which is contributing grit. Most major brands of powdered sugar in the US are 10X (finely processed and good for use in royal icing), but perhaps you got something that wasn't. In that case, sifting may not help unless you have a very, very fine-meshed sieve.

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