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!!
Turn any vessel into storage instantly
Get 20% Off These Versatile, Airtight Silicone Lids
Thanksgiving Questions? Our Team is Here to Help.
The Best Gifts for $50 or Less
Set a Stunning Holiday Table
Bold New Colors for Our Favorite Bottle Grinders
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)