Shine on Royal Icing!
Jan 04, 2006 | From the kitchen of Rose
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.
Print
Post/Read Comments
Digg
de.licio.us
Facebook
StumbleUpon
Monica
02/14/2009 10:47 AM
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
Rose
12/09/2006 08:54 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
Stephanie
12/09/2006 12:19 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
Heath
01/06/2006 08:20 PM
Thanks! I'll try it!
REPLY
Increasing Yeast for a Larger Bread Recipe
Fantastic Focaccia (Primo Rustic Bread)