Cookie decorators, does this happen to you? You add more water, you beat it more and STILL your royal icing is as thick as cement?
When storing your leftover royal icing, you think you covered it tightly enough. But, when you go to use it the next day, it’s begun to form a crust! Aw, shucks!
Oh, NO! What’s a cookie decorator to do? You could throw it out and start all over again. But, you might as well be washing your hard-earned dollars down the drain with that royal icing, since the price of confectioners’ sugar has skyrocketed in the last few months!
Well, you don’t have to toss another bowl of crusty royal away again. No-siree-bob!
Remedy the royal….give it a shpritz!
Yes, a shpritz! Take out that plant mister you bought years ago when you thought you could mist and talk those indoor heirloom tomato chia pet plants into bearing those luscious lycopene-loaded ‘mates for salads and sandwiches all winter long.
With the shpritzer you can easily mist your way to perfect icing consistency…whether it’s stiff for piping, flood for filling, or somewhere in between for those extra flourishes. It’s easy! It’s fun! No more floundering around with measuring spoons that tip and tilt and overflow. No more over-watering your icing and then adding spoonful after spoonful of confectioners’ sugar only to have it get too thick once again.
The shpritzer can be adjusted to expel a fine mist of water to cover an entire surface area or a heavy stream that can target a spot with laser light beam accuracy. The shpritzer does it all. One or two shpritzes are all you’ll probably need to refresh your royal, saving you time AND money. Once you’ve stirred the micro-fine hydration droplets (otherwise known as water) in, you’ll be on your way to icing those Christmas cookies in seconds flat.
So if your royal icing is drying out before it even hits the cookie, don’t let it get in the way of your holiday cookie decorating.
Give it a shpritz!