Hello, I have not been on this website for very long and joined it to help me with some baking questions that I have. I have been trying to do some piping work on a cake, all the recipes I have found said to use Royal Icing, so I used that, when I mixed it together it was really thick, but it seems like once I get it in the bag, it just starts flowing out of it and I can't do a thing with it! Any ideas on how to make my icing stay thick enough to ice with?
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The recipe you posted is NOT a royal icing recipe. It is nothing more than a glaze.
