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Does anyone else have this problem - grease spots coming through to the surface of the royal icing?  I never know when this will happen (usually on a big order when I am pressed for time!!) and it is very frustrating as I cannot figure out how to prevent this.  Having said that, here are a few details: I live in Scotland, it seems to happen May, june, July-ish, we have no humidity.  I have read all the blogs out there and have tried:

-Applying a thin coat of royal first, then carrying on as usual - useless

-have gone from 10 second flood to 20 second flood - have had good results with this but had a batch go postal on me just recently!

-cookies baked and left out for a day or so to "dry" it out - doesn't seem to work.

 

The spot starts out small and seems to spread as time goes on and it doesn't happen to all the cookies, just some. HELP!!

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Last edited by Julia M. Usher
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Yes!! MEEEE!!! This happened to me ALL the time and had to switch my recipe because of it

I became so frustrated because my decorated cookies would turn out beautiful only to be ruined a day later by the ugly grease spots...grrrrrr

So I finally did some research (with the help of some cookie friends) and found several things. First off, when comparing my recipe to many others, the butter to flour ratio was wayyyy off. For example, I noticed in most cookie recipes, the flour is nearly four times that of the butter, but in mine, it was only twice as much!! So I believe the flour really helps to absorb some of that grease from the butter. Second, I notice I had more of a problem when I didn't let the cookie "dry" out a bit before flooding/decorating. I also contribute the grease spots to the temp in my kitchen or outside and how soft the butter is when I start to cream it with the sugar.

These are just the things I noticed and are based off of experiments only...so naturally, I changed to a different recipe that had quadruple the flour compared to butter and it REEAAALLLLYYY helped! Not only that, but the cookie didn't spread as much and held the cookie cutter shape, which was an added bonus!! I was so reluctant to switch because I LOVE the recipe I use!! But was so disheartened by the leaching

Hi Can you share the recepie that your started using ? thanks
Originally Posted by LDcakery:

Yes!! MEEEE!!! This happened to me ALL the time and had to switch my recipe because of it

I became so frustrated because my decorated cookies would turn out beautiful only to be ruined a day later by the ugly grease spots...grrrrrr

So I finally did some research (with the help of some cookie friends) and found several things. First off, when comparing my recipe to many others, the butter to flour ratio was wayyyy off. For example, I noticed in most cookie recipes, the flour is nearly four times that of the butter, but in mine, it was only twice as much!! So I believe the flour really helps to absorb some of that grease from the butter. Second, I notice I had more of a problem when I didn't let the cookie "dry" out a bit before flooding/decorating. I also contribute the grease spots to the temp in my kitchen or outside and how soft the butter is when I start to cream it with the sugar.

These are just the things I noticed and are based off of experiments only...so naturally, I changed to a different recipe that had quadruple the flour compared to butter and it REEAAALLLLYYY helped! Not only that, but the cookie didn't spread as much and held the cookie cutter shape, which was an added bonus!! I was so reluctant to switch because I LOVE the recipe I use!! But was so disheartened by the leaching

 

This happened to me the other day, when I was in a rush and decorated as soon as the cookies were cooled, as I needed them dry for the next day... I will NEVER do that again, but after much searching on the net, I found someone who suggested putting the cookies in the oven with just the pilot light on, what it did was pulled all the grease to the surface, so it was all the same colour (albeit a darker colour than I had originally intended) - so if you're in a pinch and there's no white - this will work well - the downside was it took hours for all of them to "turn" the darker colour - hope that helps!

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