Water is generally considered the better choice for royal icing. Here's why:
Consistency: Water helps create a smoother, more consistent royal icing. Milk can sometimes make the icing too thick or sticky, making it difficult to pipe.
Taste: Water doesn't affect the taste of the icing, while milk can leave a slight milky flavor.
Shelf Life: Royal icing made with water tends to last longer and stay fresher than icing made with milk.
Stability: Water-based royal icing is more stable and less prone to cracking or crumbling.
However, there are some exceptions:
- If you want to add a subtle sweetness or creaminess to your icing, you can use a small amount of milk.
- Some bakers prefer to use milk for a slightly softer texture, especially when working with delicate designs.
Ultimately, the best choice depends on your personal preference and the specific recipe you are using.
