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Does anyone know the trick to getting royal icing without it being shiny. I have tried different things, from using a brand new hand held mixer to doing it by hand it still turns out shiny. I need to make some flowers help!

 

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Mine never comes out shiny. I'm thinking your icing is too thin if it looks shiny. I use the recipe that is right on the contain of Wilton meringue powder.
Is that the class recipe? 3 tbsp meringue powder 1lb confectioners sugar and 5-6 tbsp water?
mine always comes out dull. i have to add corn syrup or glycerin to get it shiny.
Hello I use tartaric acid on my royal it makes it really nice.
Try it and let me know. THe amount about 1 tsp to 3 cups of royal icing.

Regards
Marisol
you might just need to beat it a little longer to get the shine out.
Is this the same as cream of tartar? someone told me to use this

Marisol Correia said:
Hello I use tartaric acid on my royal it makes it really nice.
Try it and let me know. THe amount about 1 tsp to 3 cups of royal icing.

Regards
Marisol
No cream of tartar is something else, (I think) Tartaric acid is what they use on sour sweets is a very tangy powder it makes the royal icing taste tangy, not so sweet and it dries it quicker when use to decorate.
Where can you get this and when do you add it?

Marisol Correia said:
No cream of tartar is something else, (I think) Tartaric acid is what they use on sour sweets is a very tangy powder it makes the royal icing taste tangy, not so sweet and it dries it quicker when use to decorate.
I buy in supermarkets here in south africa is available anywhere, maybe has another name over there. It is also use on Meringues, sherbets and cooldrinks.

On the royal icing you add it while you beating it together with the sugar.
I Hope it will help you.
Soak your mixer, beaters, spatula, measuring utensils, etc., in hot water and 1 tbsp of vinegar for 10 minutes. What I do is fill the bowl up with hot tap water and the vinegar, put everything in there that I will use and put the timer on. Once done, I wash everything with warm soapy water and dry. Everything needs to be absolutely grease free in order for it to come out right. Good luck!!!
Yes, but I only add as much water as I need. As royal icing gets thinner, it appears shiny.

Shelly-Ann Cunningham said:
Is that the class recipe? 3 tbsp meringue powder 1lb confectioners sugar and 5-6 tbsp water?

Did you know that tartaric acid is an alph-hydroxy acid and is used in anti-wrinkle creams? You can google Tartaric acid and read more about it. When I was in beauty school, we started making our own creams for skin care and this one really worked. The only way that we could get ahold of Tartaric acid was to go to a chemical company for it. I wonder if we could substitute citric acid for the tartaric? Tartaric is a derivative from wine making. It comes from the grapes.

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