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!!
) 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.
