Hi there, I hope someone can help me. I bake and decorate gingerbreads for Christmas using royal icing. However, when I flood the gingerbread, sometimes after the icing has dried there are patches of white covering most of the coloured icing. I have no idea what is causing this or how to remedy it. Hoping someone out there has some idea. Could it be the grease from the butter used in the recipe? It completely ruins the look.