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Royal Icing

post #1 of 3
Thread Starter 
I'm having a problem getting the royal icing stiff enough to make roses. I'm am just tryng the royal since it is supposed to last forever (almost), but I cannot make a rose to save my life. The icing seems very stiff in the bowl, but I make the center of the rose and then when I try to add the petals the center starts to lean over and before I can finish the rose I have
a soft glob with little shape. I am using the simple Wilton recipe for Royal icing. Please help. I have a cake to make for Saturday and want to do
a few roses Friday. Any help would be appreciated. Thank you in advance
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post #2 of 3
I am not sure what the Wilton recipe is but this is the one that I use and it seems to work...


7 Tablespoons Hot Water
3 Tablespoons Meringue Powder
1 lb Powder Sugar
1/2 teaspoon cream of tartar
Beat 7 to 10 mins or until icing holds a stiff peak..
Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

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Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

"I'd Like To Help You Out -------- Which Way Did You Come In???"
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post #3 of 3
Thread Starter 
Thank you Ladycake. I will try it. What actually makes the frosting stiffen? The meringue powder or cream of tartar?
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