Help with Royal Icing Roses

Hi, la vie est belle, Congrats on making your first post. I look forward to many more to come!

Hi, @la vie est belle, you posted this question to our blog, which is only intended for tutorials and articles, so I re-posted it here to our forums, which is the place for one-off questions like this. It sounds like you're referring to my icing recipe, though I am not sure . . . at any rate, if the petals are losing their shape, then the icing isn't thick enough. I often add even more powdered sugar to my "glue consistency" to make roses. The royal icing needs to be very, very thick for the petals to retain their definition and not to merge into one another. I have an entire YouTube video on the topic of making royal icing roses, so you may want to check it out. The only thing I now do differently is I don't pipe a large center core for roses intended for cookies - I just pipe a small dab of icing in the center of the nail to which to attach the rest of the petals. Hope this helps!

Thank you @ JULIA M. USHER. Yes I was referring to your recipe. Thanks for the tips. I was using fresh egg whites and finally after 2 patches I gave up and used albumin (egg white) powder and it worked out perfectly. Now I just have to practice piping these tiny roses for my cookies. Thanks again. You have great tutorials and a great site. Xx

la vie est belle posted:

Thank you @ JULIA M. USHER. Yes I was referring to your recipe. Thanks for the tips. I was using fresh egg whites and finally after 2 patches I gave up and used albumin (egg white) powder and it worked out perfectly. Now I just have to practice piping these tiny roses for my cookies. Thanks again. You have great tutorials and a great site. Xx

Thanks! I use fresh egg whites in my icing whenever I make flowers, and it works fine. It's all about getting the right consistency - just add more powdered sugar if the icing is too loose, or use slightly less egg white (weigh them so you know how much is perfect for this task).