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Re: Royal Icing problem

Name: sherri
E-Mail: c123ts@aol.com

Comments

I used fresh egg whites, cold out of the frig. I beat the whites to a peak, sifted the powdered sugar in and mixed well by hand. When I added the food coloring, it was hand blended very well. I then thinned with water to get desired thickness. I was wondering, I let the cookies set for a couple of hours, until the icing was set, then packaged them in air tight bags. Maybe, my drying time needs to be longer before packaging???