I use Wiltons Royal Icing recipe, but I thin it down to the point where you can use it almost like color flow (flooding technique). The icing sets up stiff after a few hours of drying, but doesnt get like a rock, and I think it tastes alot better thinned down. I later found out that a nice thin base coat, and a thicker version for piping works very well. I use a #2 tip to do detail, as #1 just is too small for a stiffer icing (for cookie bouquets). Try using a squirt bottle to regulate the amount of liquid added when mixing, so that you don't ruin an entire batch with too much water. Hope this helps, and happy decorating!!
post #16 of 27
3/29/07 at 9:50pm