Hi, my name is Christine. I use your royal icing recipe, but it always turns out dull. It’s never shiny. What am I doing wrong? Thank you.
Thank you I admire your work I just can’t get the Royal icing to dry shiny I use egg whites from a carton as I can’t find pasteurized eggs anywhere
Hi, @Y. I didn't know if you were messaging me or someone else, as this is a large community-based site with many people reading these forums. My icing recipe doesn't dry super shiny, as it has no added glycerin, corn syrup, or other things that can make it shinier (and also softer). But it will dry with a nice satin finish/sheen, IF you dry it under dry (not humid) ambient conditions. If your environment is humid, it will always dry dull, as will most royal icing. So, make sure your room is humidity-controlled, and try drying the cookies in front of a fan or dehydrator, etc. My videos and many of the forums here have tips for getting shinier icing, but drying conditions are key. If you add other things, like glycerin, corn syrup, etc., be aware that the icing can set softer (or not fully), which can prevent doing other techniques on top. Hope this info helps, and please search the forums for more on this topic.
@Y I live in Florida and humidity is always present here, even with the AC blasting. Depending on the type of work I’m doing, I usually use pasteurized egg whites from a carton to adjust consistency instead of water. It dries up quicker and it gives me a nice shine/satin finish. However, if I need to do wet on wet , I’ll add water because I find it gives me more time to work.