Hello All,
I am having problems with my Royal Icing. After i apply the icing to a cake, clear skicky fluid comes out it. I assume this has something to do with the egg whites in it. I don't really follow a recipe when i make it... i just add caster sugar or powdered sugar until i get stiff peaks. I have noticed a recipe that states that the sugar should be dissolved in some water and then added as a surup. Do you think this would help?
My mother suggested that it could be the humidity affecting it as we live in Sydney, but the icing still goes bad even if i leave it in the fridge.
Please help.
Thanks, Bethsy
I am having problems with my Royal Icing. After i apply the icing to a cake, clear skicky fluid comes out it. I assume this has something to do with the egg whites in it. I don't really follow a recipe when i make it... i just add caster sugar or powdered sugar until i get stiff peaks. I have noticed a recipe that states that the sugar should be dissolved in some water and then added as a surup. Do you think this would help?
My mother suggested that it could be the humidity affecting it as we live in Sydney, but the icing still goes bad even if i leave it in the fridge.
Please help.
Thanks, Bethsy