With these handy tricks, you’ll be on your way to thick, fluffy frosting in no time.
When decorating cookies, a firm royal icing is crucial to piping elegant, clean designs and fine lines.
But don’t worry, it’s not impossible.
Credit: Caitlin Bensel; Food Styling: Melissa Gray; Prop Styling: Missie Neville Crawford
Keep these tricks in your back pocket for future baking mishaps.
If your frosting is too runny, it’ll melt and slide all over the cake.
If it’s too thick, it won’t spread easily.
Credit: Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Ginny Branch
Think of building andfrosting your layer cakeas a construction process.
You’ll want to start by forming a solid base structure, then work from there.
Always start with a firmer icing, then gradually add water to make it more liquid.
Add watera few tablespoons at a timeuntil the icing reaches a spreadable consistency to achieve a flooding-consistency icing.
