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royal icing & color flow

post #1 of 9
Thread Starter 
I have to make royal icing and color flow for my Wilton class. How much more water do I add to make them a medium and thin consistency?
post #2 of 9
It only takes drops of water.

I always tell my students to just bring the icing in and if we need to thin it down I help them do it in class.
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post #3 of 9
Thread Starter 
Thanks. My instructor told me to bring it in icing bags with a rubberband around the top so it doesn't dry out. Maybe I should put it in bowls anyway so she can help me if it needs to be thinned. I'm just worried that they might not be airtight.
post #4 of 9
I always have mine bring it in bowls. I always tell them never to leave it in their bags, espeically the plastic ones. Even in the book it tells you not to fill your bags at home.
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post #5 of 9
Thread Starter 
I saw it said that. I have some rubbermaid bowls so I'll put everything in them. I hope they are airtight!! Thanks for your help.
post #6 of 9
just be sure to 'burp' your bowls!

Debbi
Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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post #7 of 9
Thread Starter 
Thanks. I get stressed out getting ready for my classes so I'm sure that's something I wouldn't have even thought about.
post #8 of 9
One tip, make sure you bowls are COMPLETELY grease free.... I use glass for my royal icing and color flow.....any grease residue can break down your icing!
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Live, Laugh, Love!
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post #9 of 9
You can always put plastic wrap over the top of your bowls before you put the lid on. This helps to prevent the frosting from drying out if the lids are not on perfectly tight.
Joanie
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Joanie
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