I found a recipe online for royal icing. Scaled it down to use:
2 egg whites
1lb icing sugar
1 tsp glycerin
2 tsp lemon juice
Except I thought it said juice of 2 lemons, so put that much in. I think that's at least double what it should be.
It whipped up all nice and stiff and I've got some on a plate to see if it ever hardens. But the lot in the bowl has gone soft. I can whip it up again. Should I just spend the next couple of days letting it dry out a bit then rewhip? Or chuck it and start again? Is it salvageable? Thanks wise ones
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Help! Royal icing disaster, added too much lemon juice
4 replies
DrizzleHair · 01/12/2017 20:02
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