I want to thicken royal icing to make it in to a doughy consistency. If I do this does it ruin the icing? Will it still dry or will it not set at all? I want to use it to make thin curls and wrap them around a toothpick for some decorations I'm making for a cake. I heard that fondant icing takes a while to dry and I assumed this would be better because royal Icing sets quicker. It may sound like a silly question but I'm an amateur baker still trying to learn the ropes, I'm a complete beginner when it comes to icings, fondants, buttercreams. Some advice would be much appreciated!!
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