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« Fantastic Focaccia (Primo Rustic Bread) | Main | Increasing Yeast for a Larger Bread Recipe »

Shine on Royal Icing!

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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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.

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?

Thanks! I'll try it!

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