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I have been making cookies for a few years now.  About two months ago I made some red, blue and yellow soccer jersey cookies and they never dried.  I have never used a fan or a dehydrator.  Since it was a one time incident I thought maybe I had forgotten to put the meringue powder while making the RI.  Now last week I decorated my Go Bo cookies and it happened again.  I baked more cookies, got a new meringue powder (thinking something was wrong with that one) and guess what? it happened again. Even though I was very frustrated I made 2 batches of RI last night and decorated more cookies....this morning they were all wet and kind of sticky.  would getting a dehydrator fix that problem.  Is anyone else having RI problems??? 

Last edited by Julia M. Usher
Original Post

Are you sure you aren't overmixing it?  That can cause what you are describing.  Did it ever dry?  I overmixed my icing once and it never truly 'set up' but remained tacky even after sitting for 12 hours.

I had in my first cookies the same problema, in that time I dry them on a gas heater ( that for rooms when it's cold).   They melted.   They were red and light Brown.  It was the weather to humid, I don't decorate cookies when it's raining. It could be to much wather in your royalicing.   Because I had never the same problem.

There's another forum topic on this subject already; you might want to check it out: http://cookieconnection.juliau...yal-icing-not-drying

 

(It's generally best to search the forums to see if your topic has already been covered before opening up a new thread on the same thing . . . this just helps to keep the answers to similar topics all in one place. Thanks!)

I tested out a variety of different changes to royal icing for making ri transfers, one particular batch never dried, was sticky like damp taffy. Is far as I was able to determine, it was because a tiny smidge of vegetable shortening was on either the spatula or bowl. I was not aware of grease getting into it, but it was the only explination I came up with.

I used the same icing for a piping ri transfers in a lighter and a darker version, and one of a thinner consistency. Next I paused and did something else that involved very lightly greasing a pan with shortening (crisco). I then thickened the icing with a little extra sugar to thicken it, mixed well, and piped. It appeared the same while wet, but did not dry overnight like the others did, never did dry over a few days. I never did it again intentionally to see if that was indeed the result, but never had it happen again.

I always see posts stating that even a little residue of oil, grease, butter, or shortening on utencils or bowls will ruin royal icing. I have not, however, come across anything stating what the oily substance actually does to it. If anyone knows, please let me know!

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