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« Fantastic Focaccia (Primo Rustic Bread) | Main | Increasing Yeast for a Larger Bread Recipe »
i just consulted with my friend hans welker who is head instructor of the bread baking kitchen at the french culinary institute and he said that a little glucose (which is a thick syrup, thicker than corn syrup) would do the trick as well as gycerine but if you can't find glucose, use a little corn syrup.
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Hi Rose,
I used your royal icing recipe from Rose's Christmas Cookies to decorate sugar cookies for my upcoming wedding. I used a flooding technique on them and it's made for a much too sweet cookie. Is there any way to tone down the sweetness in royal icing? Would lemon juice work?
Thanks!
Reply to this Posted by: Monica | February 14, 2009 10:47 AM #
stephanie, i've never had this happen. perhaps there is something in your environment that caused it. i really can't give you any advice on this.
Reply to this Posted by: Rose Levy Beranbaum | December 9, 2006 8:54 AM #
I had recently made a gingerbread house and used royal icing on it. I made the ginger bread house a week ago and now the icing is starting to turn browny. Why is that? Is it alright to eat it?
Reply to this Posted by: Stephanie | December 9, 2006 12:19 AM #
Thanks! I'll try it!
Reply to this Posted by: Heath | January 6, 2006 8:20 PM #