Your flooding is so smooth, not one blemish. Besides having a remarkable talent for cookie decorating, is there a special technique you've developed to produce such a smoothly iced RI base?
Your flooding is so smooth, not one blemish. Besides having a remarkable talent for cookie decorating, is there a special technique you've developed to produce such a smoothly iced RI base?
Pip
Thank you pip, I use the recipe I learned from Julia. In the beginning of my cookie journey I tried many different recipies lol hoping one would be magic but eventually felt Julia's was the best one for what I wanted to accomplish. The recipe is... 2# powdered sugar, 1/2 teaspoon cream of tartar, 1-2 teaspoons flavor and 10 Tablespoons liquid pasteurized egg whites. Beat on high about 4 minutes. I use the paddle instead of whisk attachment. I find it very smooth and rarely have a clogged tip. Hope that helps you. Thank you again
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