My daughter is entering some things for the fair tomorrow, we used royal icing because of the anticipation of the heat. (Ive never used royal icing before)

I just showed my daughter how to make a rose and within a minute my rose was a blob! How do I fix my royal icing? Or should I just start over with another type of icing? or should I just start over with the royal icing??

Please help!

ps. she's making a child's birthday cake and two display boards featuring 4 types of borders and three types of flowers.

Keep adding more confectioner's sugar to the icing to stiffen it to the consistency you need.

Ok, thank you very much, I just wasn't sure if I needed to add more meringue powder. Thank you !!

also make sure your tip and bag is grease free..not a trace..even the smallest trace of grease can ruin the whole icing.

I'd add more icing sugar and more egg white powder and keep beating until the mixture stands up without sagging.

Sound like grease to me. But you can try more sugar..........

I usually find that it needs more sugar when it goes floppy. It should stand up in peaks in the bowl - but not too stiff or it won't pipe