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Re: Royal Icing problem

Name: michelle
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Comments

I'm not sure, but it can't hurt to dry them overnight. I usually dry them longer than I need to, just to be sure. It could be the whipping of the egg whites. On the rare occasion that I've used fresh egg white for royal icing, I did not whip it, but mixed it for 5 minutes or so on the mixer AFTER the 10x sugar was added. That makes it really dense and white. But a much safer idea would be to use egg white powder or royal icing mix. You can order it from Wilton or CK products. You can leave them out at room temp forever, and don't have to worry. Those mixes are foolproof, and taste exactly like fresh. P.S. Liquid food coloring is the best for royal iccing. It blends in easily.