The Best Royal Icing Recipe (no colour bleed, soft bite & puffy icing)
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- Опубликовано: 5 мар 2020
- This video shows you how to make the best royal icing to decorate sugar cookies. It is the only recipe I use!
Royal Icing Recipe:
1 bag of icing sugar
3 tablespoons of meringue powder
3/4 cup of warm water (do not use all at once - see below)
1/4 cup corn syrup
1 tablespoon of vanilla extract
1 tablespoon of butter bakery emulsion (by Lorann Oils)
Squeeze of white food gel colour
Instructions:
Please note I am using a 1 kg bag of icing sugar (which is a bit more than 2 lbs) if you are using a 2 lb bag, please use less water.
Put the icing sugar and meringue powder in your bowl. With a paddle attachment on low speed, mix the two ingredients.
Add HALF to 2/3 of your warm water (DO NOT add it all) and your corn syrup. The corn syrup makes your icing more flexible when piping, gives it a softer bite and helps dry it with a bit of shine. If your icing is looking really dry and powdery, add a bit more water just until it combines. Save the rest of the water for your flood icing.
Add in your flavouring and scrape down your bowl to make sure everything has combined.
Add a squeeze of your white food gel colour, if you use real vanilla extract you may need more to bring it back to a nice white. If you use clear extract, you still need to add the white gel colour because this helps prevent colour bleed.
Now turn up the mixer speed to medium high for about 1-2 minutes. Be careful not to mix too much longer. If your icing is over mixed, it will dry and crumble very easily to the touch. This last step gives you that nice puffy looking icing.
If your icing is too thick, just add some more water. If your icing is too thin, just add more icing sugar.
Now your base icing is ready to be coloured and thinned to decorated the perfect cookies. Please look for my next video on icing consistencies to see how to thin out your base icing to outline and detail and flood your cookies!
For the products I use, you can see below.
Please note: As an Amazon Associate I earn from qualifying purchases and may receive a small commission if you buy from one of my links below. This is no extra cost to you, however does help me keep my content free for you by supporting my business
Butter Emulsion: amzn.to/3gxwgI0
Americolor Bright White: amzn.to/3pRqHZd
Chef Master White is can be an alternative
For tipless bags that I use:
YOTIPP Piping Bags (regular) - amzn.to/3pJWLOM
Master Piping Bags (thin) - amzn.to/2RMrjTk
Scribe tool: amzn.to/3gkuI5w
Thanks for watching. If you have any comments or questions, please let me know below and don´t forget to subscribe for more great videos!
As a beginner, I couldn't figure out why my icing was dry and crumbly.... Until watching this video. Now, I get perfect royal icing! ❤️ ❤️ ❤️
Yay!!! So happy it helped!! 😁😁
Stephanie..you are a great teacher :) Thank you for helping us with your excellent tips!
Thank you very much 🥰
Tip to use white food colouring is great! Thank you so much! ❤️🙏
You're welcome!!
Currently pregnant, I work next to a bakery and they make royal icing cookies and it’s been my biggest craving so far. Can’t wait to try to make this at home!
Aww congratulations, that's so exciting!! I became obsessed with decorated cookies when I had my first baby! I made them a few times before he turned 1 to practice for his first birthday and then I was hooked! Wishing you all the best 🥰
Yes, a lot more flavouring than the other recipes I've seen.
Hi Stephanie! Thanks for your awesome tutorial. I really love the fact that you use corn syrup, giving the cookie a soft bite as opposed to other recipes where you dread to bite in case you end up at the dentist!!!
Yes, it helps so much and really makes it so much nicer to eat 😁
Love the tips you give!!
Thank you so much ❤️
Great tips! Thanks Stephanie:)
Thank you!!!
I just tried this recipe today. Best I've ever used. It has good flavour and it's not super hard. Thank you for sharing this
Yay, so happy to hear that!!
How much water???
Thank you for sharing one of the best royal icing recipes I have tried - no bleeding, dries quickly and tastes amazing!
I'm so glad you love it! I have an updated version (same recipe) but is more clear and detailed video 😁 ruclips.net/video/HxGBClkllNE/видео.html
Okay. I love you! I love that you narrate/teach during your videos. So happy I found you. More videos please..:-)
Thank you!! I have lots of videos and just updated this icing video with more detailed a couple weeks ago. But you may like this one, there's one like this on writing too!!
m.ruclips.net/video/vjv6-sNfvv4/видео.html
So far, your recipe is the best texture for me
Oh that's awesome, I'm so happy to hear that!!
Sooo satisfying at the end !!
😄😄😄
Finally I found a good icing recipe and a delicious sugar cookies recipe😋😋😊🍥🍥 thank you thank you for the best recipes 😊😊💐💐
So happy you like them!! And you are so welcome 🥰🥰
3 TBS Merengue
2 LBs powdered sugar (907 grams)
Water
1/4 corn syrup
2 TBS flavor
White food gel color... (prevents bleeding) optional.
Heide Thompson ... a 2 pound bag or the metric 907 grams of powered sugar works every time. The adjustment is actually in the amount of water you use 😋
Hi thanks again... can I substitute dry egg whites for meringue powder．ｏｎｌｙ ｈａｖｅ ｅｇｇ ｗｈｉｔｅｓ here
Great video, thank you! How much water do you start with?
Add just under half a cup to begin with and add more as needed. Its always easier to add more water then add more sugar. I like to have my icing not so stiff out of the mixer so it doesn't take much more to thin it down. But some people prefer stiffer icing to start with.
Thank you 🙌🙌🙌
I thank you for this recipe on a softer bite Royal Icing. I have tried Franken frosting, as well as Glaze, as well as the ones that are called not rocks royal icing! I have used Jeanies products for years after I met her at Cookie Con in Utah 2017. I have ordered DIRECTLY from her before she put her products up on Amazon! Jeanie is delightful and will ship to you I am sure? I have ordered from one small bottle of her brand meringue up to 10 pounds and she gets it to me very quickly! She is a cookie artist and is very aware that just about EVERY meringue powder is GROSS in taste and consistency so she really puts her heart and talents into ALL her products!
I have ordered Genie's meringue powder before and I loved it, however she can't ship it to Canada so I had to cross the border to pick it up. So it may be a while before I am able to get more!
@@LittleCookieCo Oh my goodness! I am unaware of rules and regulations about shipping to Canada? I have ordered from a supply company in Canada before I will look up her website because she carries MANY of the top products in the cookie world here in the US. As soon as I find my orders from there I will put it up here for you!
It's only the meringue powder that she can't ship unfortunately. I think it's because its considered food or something along those lines. Not sure the exact reason but even off of Amazon I'm not able to order to have it shipped here..
Thank u! As a beginner I found this very helpful. I would love to see a cookie recipe video 😊
Thank you, glad you liked it. And yes, how to make the cookies is on the list of videos to make soon 😊
Little Cookie Co ❤️
Me too 🙋🏻♀️
I've finally uploaded one! Took forever haha but its there!
m.ruclips.net/video/3orMJXkKk5o/видео.html
I just uploaded one a few days ago!
m.ruclips.net/video/3orMJXkKk5o/видео.html
Best recipe ever! Game changer
Thank you 🥰🥰
If you have Instagram I will
Tag you because you deserve shout outs from all us bakers!
Aww thank you!! I do, it's under the same name!! I love seeing people's work when they tag me if I've helped them in any kind of way 😁
Awesome video
Thank you ❤
What consistency does this make? And when you said, "it's thick, but we'll get to that later...", I'm a beginner and have heard a lot about the importance of using the right consistency. Do you have a video about outline v flood, and also how to manage coloring batches of RI and how to store them? Thank you so much!
It all depends on how much water you add to your icing when you make it. It is really thin when you start, and if you need at a couple of drops of water at time to to get it mixing well, but always add a bit less than you think you need. When it comes together at the end you can see if you need to add more or not. I like to add enough water to get it to my outline stage l, which is a soft peak for me. I do have a vidoe on outline vs flood where I show how to thin it down and my preferences for consistency (one of my earlier videos). If you accidentally add too much water just add some more powdered sugar to thicken it up again. I'm planning to do one on how to colour icing hopefully soon
If I plan on decorating over the course of a few days, what is the best way to preserve the icing in between those days? Or do you usually make a new batch of icing each time? Thanks! Love your videos by the way!
Aww thank you! If I know ill be decorating the next night I'll roll up the tips of my bags and put them in a ziploc bag so that they tips don't dry out and leave them on the counter. If I won't be doing anything for the next night or 2 I do the same but put them in the freezer. But usually while I'm working on a set, over 3 or 4 days ill leave them out on the counter!
What type of cookie do you find easiest to work with? I’m working with rich butter cookies and it is so time consuming between rolling out, freezing, cut, then it starts over with remaining dough etc. ugh especially if you are making a lot. Would you say sugar cookies are easier and less time consuming?
I find making the dough (well mostly rolling and cutting) takes forever but if you find a good recipe that doesn't have to be in the freezer it helps a lot. The recipe I use can be found below from Lila Loa is my go to with a couple of tweeks. I always double my batch cause my mixer can handle it, add butter flavour emulsion (same amount as vanilla), and I always add enough flour so my dough is not soft. Then when I have my cutouts on the pan, I'll throw the pan in my fridge until I cut and fill up the next pan and then once I see the first pan is cold I'll stick it in the oven. And then i keep switching them, so when the one from the oven comes out ill put the next one in and have one in the fridge ready to go. They don't need to be in the fridge but I find it helps just a bit with spreading and it doesn't take me any extra time.
www.lilaloa.com/2013/02/vanilla-20-sugar-cookie-recipe.html?m=1
Thanks for sharing!
Would omitting the butter bakery emulsion change the consistency of the icing, or is it only included in the recipe for flavor?
It won't change the consistency, its only there for flavour so you can definitely omit it 😊
Can we used dark corn syrup instead of the light one ?? Love your videos!! so excited
I've never tried, but it should work the same corn, but maybe gives you a different flavour! The dark corn syrup may change the colour of your icing to more of an off white, so if you want bright white you'd have to add a touch more white colour to it.
Hello! Love this video and recipe! What consistency would you say this starts out as? I used it as is for piping roses(also love your tutorials on flowers) but it wasn’t stiff enough to hold its shape even though it seemed to be stiff before watering down. Should I be adding more icing sugar for piping flowers?
Thank you! To mix the icing properly, I feel that you have to make it as you would normally and then add more powdered sugar to it after for flowers. If you try to make it really stiff off from the get go I don't think it would mix well enough. So that's how I always do mine! And when I stir in more powdered sugar by hand, I get a feel for how stiff the icing really is.
@@LittleCookieCo that makes sense!! Thank you so much!!
Can you show how to make an eggless royal icing? I love your tutorials ❤️
There's a vegan royal icing made with aquafaba but unfortunately I don't have a recipe for that. But if you search it on Google you should get a bunch!
Do I have to use the buttery emulsions
Hi Stephanie! I was only able to find vanilla butter emulsion at Michaels, if I’m using it would I leave out the vanilla flavouring or still add both? I’ve never made this icing recipe before but want to make it this weekend :)! Thanks in advance!
I would still add in some vanilla (maybe half of what it calls for) because I feel like the true vanilla flavour can't be duplicated! But you can always adjust it to the way you like it if it's not flavorful enough!
Dear Stephanie, I watched all of your videos related to make cookies. Thank you very much for your tips🤗 If you could share your cookie recipes in writing, I would be glad to you🙏🏼 I try to find the cookie materials in Turkey. Thanks in advance.
Thank you for watching. You can see the recipe here 😊
www.lilaloa.com/2013/02/vanilla-20-sugar-cookie-recipe.html?m=1
@@LittleCookieCo teşekkür ederiz tarifi paylaştığınız icin🤗😍
Thank you so much for sharing your recipe. I noticed you use almost have the amount of MP than I use. I am wondering what difference that would make to the royal icing. I am curious to try this method.
I know a lot of people use double the amount, I've tried a lot of different ways and for me I haven't noticed a difference in putting more, and I save more money using less 😊
Hi! LOVE this video. So clear and easy to follow! Can I sub some of the water for lemon juice to make this a lemon royal icing? Thank you!!!
Thank you!! And yes you can definitely do that! I know a lot of people like adding lemon to cut the sweetness ❤
Hi! Is this recipe for royal icing enough to make all the colors necessary for your “beginner Christmas cookies” recipe? There are 6 different designs, how many cookies should I be able to make with this amount of royal icing? Thank you so much. Love your videos!!!
Yes it is! The circles aren't too big (not as big as my normal cookies) so you could easily make 3 dozen of them with having leftover icing most likely. The way I go about it is make my outline and flood and then if I run out of a flood, I thin down my outline in that colour. And I try not to use all my white icing in case I judged wrong and made too much of one colour and not enough of the other, so I always have a little extra!
Hi, thank you for this recipe. Can i use this as a lettering icing for cakes? Thank you ❤️
You can definitely write with this icing, however royal icing does not do well with fat so if you're putting it on butterceam it may break down after a while. I have done designs and letters on cookies and then attached to the cake. This is the same icing I use in my writing tutorial so you can see how it holds up when your write with it, you just have to make sure its stiff icing.
m.ruclips.net/video/gfmuTpXJx-I/видео.html
Is Almond extract good for this icing as well. I love that flavor. Or would that ne better for the cookie flavor?
Yes! You can definitely do almond, a lot of people do! Really any flavor works!
This worked perfect. Any way to make less sweet?
Can you add other flavorings to the icing? For example the cream cheese flavor from Lorraine’s
Yes, you definitely can! My go to is vanilla and butter, but I've done marshmallow, cream cheese and a few more as well from Lorann's!
Thank you for sharing! What is the purpose of meringue powder? Can we substitute it with, let’s say, pasteurized egg whites (and of course reduce the water accordingly) ?
Yes you can! Meringue powder is basically the substitute for the egg whites as a lot of people don't like using them. I can't remember the exact ratio but there are lots of recipes out there using egg whites!
@@LittleCookieCo Thank you 😊
Will it work if I reduce the icing sugar because I prefer less sweet. Looking forward to try this. Thanks a lot!
Reducing the icing sugar will produce less quality of icing, so it won't really affect the sweetness as this is the main ingredient needed. The cookies I bake are not too sweet and so the icing with the cookie isn't too noticeable sweet. They balance each other well!
Hi Stephanie! If I halve this recipe, does the meringue powder get halved as well or that still should be 3 tblspoons?
Yes, you would half the meringue powder too 😊
Great video! What does the meringue powder bring to the icing? Can we skip it?
You can skip it, but your icing will then be glaze and not royal icing. Glaze does not dry as hard as royal icing and does not get as thick and stiff as royal icing. Some people prefer glaze over royal icing and vice versa!
I am a beginner and looking to buy the tipless bags you recommended. What is the difference between the thin and regular bags and would you use them for different consistency icings? Thank you so much for all your videos!
Thank you!! Both bags are the same, the main difference is the thinner ones sometimes burst at the seams. It's happened to me a couple of times over the years when I'm putting tons of pressure on my bag or the icing is thick and I'm really squeezing hard. But they are good for really tiny details because they have a smaller seam. The other thicker bags are not much thicker but I find them more sturdy and are the ones I've been using the most this past year or 2. I've used both extensively and either one works great!!
Would this recipe work if I wanted to make icing flowers ahead of time and store them for when I need it for cookie decorating?
Yes for sure!!! Just make sure once it's made to add some more powdered sugar to make it quite stiff. In this video I use this recipe (the only way I make my icing) and made these flowers!
m.ruclips.net/video/vjv6-sNfvv4/видео.html
Hi Stephanie :) How long is it safe to keep royal icing out on the counter - (stored in an airtight container with saran wrap)? I'm making some one day to use a bit, and then using most of it about 2 days later. Would that work?
That's definitely ok!! I try no longer than a 5 days to a week. It doesn't go bad but the consistency changes and it separates sometimes. But I sometimes work on my cookies for 4-5 days and its totally fine!
What would be the best way to store the icing ?
If you are making it ahead of time, put it in an airtight container, then put saran wrap touching the icing and over the sides of the container, then the lid on top and in the freezer!
Hi! Thank you for this recipe! Do I have to add the white coloring into the whole batch if im going to color some of it different colors? Or can I add colors in without the white? And if I use white icing I'd add it in where I need it. Thanks!
You're welcome! You add white to the whole batch, even if you'll be coloring it black or dark colours you still add it to your main batch before you make those colours. The white is what helps with colour bleed 😊
@@LittleCookieCo Cool! Thanks for replying so quick! I already tested out this recipe and it's amazing but I need to make a big batch for my cousin's party for Saturday so there's where I can't mess up 😅
Yay! So glad it worked out! You can always make it ahead and put it in the freezer if you need to!
Gonna try this recipe soon! But would like to know if meringue powder is the same as egg white powder? As i have egg white powder on hand. Thanks!!
I have never tried it, and I think meringue powder is a tad different, but I believe you can use egg white powder instead. Royal icing can be made with just egg whites so I don't see why it wouldn't work with egg white powder 😊
Thank you. I know that by adding corn syrup it will make it glossy, but how long does this take to completely dry? Do you put in oven for 10min to speed up Drying process?
I use a dehydrator, and always let them fully dry overnight before I pack them. It does take a bit more time if you don't use one but even without forn syrup I'd give my cookies at least 8 hours to dry with or without it!
What’s the purpose of the corn syrup?
The corn syrup helps to give the royal icing a softer bite as well as give the icing a bit more flexibility when you pipe with it!
I love this recipe! I'm noticing a lot of air bubbles when I flood though, so I was wondering if I can mix the water and meringue powder first, before I add the powdered sugar? I've seen other recipes start with that step but haven't tried it yet.
Yes! You can do it either way but I found doing that created more bubbles than normal. My trick to get rid of bubbles (which happens when you add water to thin the icing down) is to thin it down, let the icing sit in a bowl and cover it with a damp paper towel (so it doesn't crust over) and leave it at least 10-15 minutes, you'll see all the bubbles rise to the top. Run you spoon over it to pop them. And you can repeat if you want to. But do it at least once and it gets rid of the major bubbles!
@@LittleCookieCo Thank you for your reply! I'll try that trick with the bowl and the damp paper towel before I try anything else.
Good luck ❤❤
Not sure if this is the problem, BUT I found that when I use the paddle attachment, I get a lot of air bubbles. Using the whisk attachment, I don’t have that problem
Hi love your video however if you don’t mind sharing what is the best brand of meringue powder to use? I’ve been using Wiltons but it doesn’t dry very well and cracks! Would appreciate your advice thank you
I have used Genies dream but its not easy to get In Canada so lately I've been using this one from Flour confections
www.flourconfections.com/meringue-powder-454-confectioners-choice-p-5185.html
Also if your icing is cracking it could also be that you are moving them before the are dry. If the icing under is still wet but the tops is dry and they get moved, thats why you get cracks. If you do have to move them do it as slow and gentle as possible. I do still get cracks here and there because I'm impatient haha or am not gentle enough
Hello! How many egg whites should i use in place of the meringue powder? Thank you.
I don't have a recipe with egg whites, but this is a good one to follow!
thebearfootbaker.com/2015/04/egg-white-royal-icing-recipe/
does the corn syrup prevent color bleed in the bag?? I dont know if it's due to the climate I live in.. I live in PA which surprisingly is listed as humid, cool humid.. but I noticed with red and black I expect it when letting my icing sit over night to darken but theres times I get an hour or a little more and have to empty my bags remix and rebag.. was hoping you had a solution.. or recommendation.
That sounds more like the icing is separating. The more liquid your icing is the faster it separates. I get that with my flood colours when I leave them overnight. It could be that the colours are over saturated a bit as well. Corn syrup gives the icing a softer bite and a bit of flexibility.
Love the tip on adding the white food coloring! I recently had some black font bleed through on a base color flood and was so upset :(
It's the best trick I've ever learnt!!
I don’t have any white food colouring 😭
Neither do I😔
You can order some online or get some at any craft store like Michael's!
👍🏻 But… I have another question! Lol I ask so many questions!😹😅 First of all, can I do without the corn syrup in the royal icing?
(I promise this is the last question)
Hi! Thank you for the recipe. Can I substitute the corn syrup with something ?
You can also leave it out, the corn syrup helps give it a bit of a softer bite but true royal icing doesn't have corn syrup 😊
I like to add cream of tartar instead to soften the royal icing
Is it ok to use boxed liquid egg whites instead of meringue powder, Thank you
You can use egg whites instead but I don't know how many you'd use for this particular recipe and how the corn syrup would affect it. You can try googling royal icing with egg whites and see those recipes.
Hi when you increase the speed to medium high which number would it be on a kitchen aid mixer?
I would say like 5-6, just make sure not to do it too long, it's really easy to overmix it!
Hi, do you have any recipe using egg whites instead of meringue powder? Thank you.
Unfortunately I don't. I didn't like the taste of egg whites in royal icing so I've stuck with meringue powder since then.
Hi! I was wondering if you have any tricks about how to stop my icing from drying wrinkled? I do not have a dehydrator but I do use a fan on a low setting to help the process. Thanks for sharing your recipe!
Hi! It could be a few things, it could be that your fan is maybe blowing a bit too hard on the cookies, do you leave it blowing on them for a very long time? Like overnight? Or it could be that it's really humid in your area. Also, make sure that when you let your cookies dry overnight, they are on the counter un covered, if they are covered that usually happens!
What could be the substiture for meringue powder and corn syrup? Thanks.
You can use egg whites or aquafaba for a vegan royal icing. Although I'm not sure of the ratios you'd have to google them. Corn syrup you can leave out, not sure what is a suitable replacement for it!
Hi! At the last mixing stage, about how long do you mix it for? The “don’t over-mix” gives me anxiety 🤪
🤣🤣 it gives me anxiety too. I've overmixed once and now even a minute seems long haha! I would say a minute or 2 max. I really just look that it looks nice and everything is evenly in there and then its mixed enough for me.
Lol right?!? So stressful!! Thank you! This recipe is delicious!!
So happy you like it 💓
Are there any substitutes for the corn syrup? I can't get any on my country 😥 Just found your channel today and I'm obsessed!! ❤
Thank you ❤❤ I know someone in the previous comments had the same issue and said they used glucose syrup instead and it worked. I searched online and said you could use agave nectar, or honey? I'm not too sure how they'd work but you could try! Worst case you can leave it out, it just will dry a bit harder than normal!
Use Miel Karo
Thank you for a great tutorial. Do I have to put vanilla in it?
I'd recommend you do, it's not mandatory but it gives it some flavour instead of tasting like pure sugar
Can you explain how the white stops color bleed? I know it makes it whiter but how will it stop color from transferring? Also, what does the corn syrup do to the royal icing? I feel like royal icing is too sweet and I'm always worried about it tasting gross because I don't even like the taste of it. Does it make it even sweeter? Love your channel and thanks for sharing all your knowledge!
I'm not 100% sure how the white helps with color bleed, but I think because it makes it Saturated with color that it absorbs less from other colors. But all I know is that it helps! Corn syrup helps give royal icing a softer bite, royal icing dries really hard so that helps keep it more pleasant to eat. The icing is really sweet but paired with a cookie it's much better
Thank You, Soooo Much! I am happy to know how to make Royal Icing. It looks Delicious and will I be able to color it well after the White is added?! Should I just color the icing without adding the white coloring first? Thank You. 😊👋🏼👍🏼❤️
Yes you can definitely colour it after you add white. The reason for the white is that it prevents the colours from bleeding, especially light and dark colours that are side by side or on top of one another!
Little Cookie Co,
Oh okay. I didn’t understand that when You told Ys that one. Thank You so much. I really appreciate Your help with Our cookies. 😊👍🏼👋🏼
Anytime 😊
I’ve used this recipe and love it. Not sure if I’m doing something wrong to the icing. When I put my cookies in the dehydrator for less than 10 min, the icing cracks. Can u give me some advice on what I could possibly be doing wrong. Thank u so much!!!
If you move the cookies to quickly then the icing cracks because the icing underneath is still wet and the top is dry so the icing underneath moves the top layer and causes it to crack. You have to move them really slowly. And I find if my dehydrator is too warm it cracks more often.
@@LittleCookieCo thank u for the advice!!
Hi I love your videos I’ve recently been watching them and making cookies. When you say a bag of powdered sugar, what is the weight of that? Or the amount of cups?
Thank you so much!! 1 bag for me is 1kg or 2.2 pounds!
I’ve never had a royal icing that tastes good! They’ve always tasted like cardboard! This one has the corn syrup and the butter flavoring so does it taste good?
Everyone that has had my cookies have loved it. It is really sweet icing (made of mostly sugar) so pairing it with a less sweet cookie, together they taste much better! You can customize it to whatever flavour you like (marshmallow, cream cheese, lemon etc) but this is my go to that everyone seems to enjoy!
Taste your sugar first. I've learned that my RI tastes exactly like my confectioners sugar, which usually tastes like drywall.
This year, I've ordered some from Amazon (a name brand), so I hope it tastes like actual sugar and not some awesome construction product...
Hi, for how long can the royal icing be store in the refrigerator?
I prefer to store it in the freezer as it keeps its consistency better, but the fridge can be 1-2 weeks!
Hi Stephanie, my white royal icing turns patchy yellow on cookies after a day, how can I avoid that. Can I keep the cookies in the fridge after decorating to avoid butter bleed from cookies. Thanks
Hi! It's most likely because you are putting the cookies in the fridge after decorating. Royal icing takes hours to air dry fully, and in the fridge there is too much moisture for it to dry. The other thing is that when you have them in the fridge thr temp changes cause moisture on the surface and that ruins the icing. Best way is to dry them in front of a fan and leave them out on the counter overnight
Obrigada
❤️❤️❤️
Can I substitute meringue powder with egg white n cream of tartar.. and follow the same recipe with the other ingredients
There are a lot of recipes with egg whites, I'd suggest googling one because I'm not sure how much egg whites you'd need and not sure if it's the exact same ratio!
Would Light corn syrup with vanilla extract be ok instead of the one you use? It’s the only one I could find in stores.
Yes that would work too! The flavors (vanilla, butter etc) are optional based on taste and I've done just vanilla lots of times and it turns out great too!
Hi, what is the purpose of the meringue powder? Can I do without it, as it’s quite difficult to source where I live?
Meringue powder makes it dry hard so you can handle or package the cookies without running the icing. If you leave it out then you are making glaze which doesn't dry as hard as royal icing. You can also make it with egg whites just make sure they are safe to eat raw or pasteurized. Here's a recipe with egg whites
thebearfootbaker.com/2015/04/egg-white-royal-icing-recipe/
Hi Stephanie, I love this recipe!! Its so good but I wanted to get your feedback/opinion. I let it dry overnight for about 24 hours but I noticed when I bag it up in cellophane it would melt. I'm not sure what I am doing wrong?
There's a couple things that maybe happened. One could be that your bowl or beaters had some grease on them (so you can wipe down with vinegar next time to be sure it's grease free) or you may have overeat the icing which makes it not fully dry sometimes. I did another tutorial that may help ruclips.net/video/L5mVKZnTqac/видео.html
Suscrita hoy a tu canal 😊🤩 gracias
Gracias 🥰🥰
I watch your chanell from Greece and I can't find meringue powder . What else can I use instead? Please let me know , so I can do it correct this year. Thank you so much.
Thank you so much ❤❤ you can use egg whites (just make sure they are safe to eat raw) but I don't have a recipe for that so you would have to search one.
Can you use it for flooding or do you have to change the consistency of it first?
It depends how much water you use when you make it. I like to get it to my outline consistency, and then I thin it down when I colour it. But if you need lots of flood you can add more water at the end and mix it on low instead of by hand.
@@LittleCookieCo thank you.
Can i leave out or substitute the butter baked emulsion (i dont know what that is)?
You can leave it out! It's only for flavour!
About how many cups of icing does this yield or about how many batches do you make if you need to ice 2 dozen cookies ?
This should be able to do 3 dozen cookies on average.. most times I have left over icing, however it depends on how big your cookies are. I've iced a lot more than 3 dozen sometimes when they have less surface area as well and also have iced less when they were bigger cookies.
Hi ! I don't have meringue powder. Does cream of tartar works?
No, unfortunately that won't work. You can use egg whites as a replacement but would have to search a recipe for that!
The icing in the bowl and the icing you are flooding the cookie with are two different consistencies, right? The icing is the bowl is a lot thicker than the flooding icing.
Correct! I prefer to use 2 different consistencies, I have a video on that as well to show the difference!
Hello! Thankyou for the recipe. I cant find the butter bakery emulsion. Is there any other choise for it?
You can do just vanilla too, or try another flavour if you'd like! I know some people like almond or cookie butter!
@@LittleCookieCo thankyou so much
Hi. I want to ask you what is thr purpose of the corn syrup? Thanks
Corn syrup is good for a couple of reasons, the first is that it makes royal icing have a softer bite. Normally royal icing dries very had but corn syrup makes it easier and more pleasant to bite into but still hard enoigh to be able to package your cookies! And second it gives your icing a bit of flexibility when your piping!
Can you use milk instead of water? Does it change the taste at all?
To be honest I'm not sure. I have never heard of anyone swapping milk for water, not sure if it would have the same consistency and if it would dry correctly. Also with dairy it may have to be refrigerated and so you would have to keep your cookies in the fridge which normaly doesn't do good for royal icing
Thanks for your recipe, it workout well for my xmas cookies decoration. The only concern is it was way too sweet to eat. I just wondering how to cut down the powdered sugar while i can maintaim the royal icing consistency. Any clue?
Royal icing is just naturally super sweet and you'd need all the icing sugar for it to work. You can try adding a pinch of salt or use lemon juice/emulsion as a flavour option to cut the sweetness a bit. You can also look to find a less sweet cookie recipe to balance it out
Thanks for helping out ❤
As said above, the primary ingredient is powdered sugar so unfortunately will be really sweet and not much other than the options they gave above will cut sweetness.
What can I use as an alternative for the meringue powder?
You can use egg whites but would need to google a recipe
Love this recipe!! We are intolerant to corn. Anything we can substitute? Maybe honey?
And can i use dried egg albumen powder instead of meringue powder? As this is what i found locally. Thanks!
Hi, you can leave it out if you can't find a replacement but I did find this article online for subtituions. As for meringue powder substitute I've never heard of egg albumen powder, but I know you can make it with egg whites.
www.epicurious.com/expert-advice/how-to-substitute-corn-syrup-article
@@LittleCookieCo thanks so much! I think that the egg albumen powder is same as egg white powder. Any idea if this is a good substitute for meringue powder?
To be honest I'm not sure if it would work or not, you could try a small bath and see?!
@@LittleCookieCo yes :) thank you so so much! Looking forward for more videos. Hopefully some Easter decoration ones :)
I'm hoping to do one at least, hopefully can get around to it 🥰🥰
Hi there! My mixer doesn’t have a paddle attachment, will this recipe still work for me?
Yes, you can mix using your regular beaters, that would work great!!
@@LittleCookieCo Excellent, thank you :)
Help! I forgot the corn syrup and my icing is really thick. Can I still add this or is it too late??
Yes if you must made it you can add it! If not don't worry its not the end of the world. You can add water to thin down your icing
😍👌👌👌👍👍
Hi Stephanie can we use confectionery sugar ?
Yes you can!!
Hi. How many real egg whites should i use for this recipe? Thank you!
You'd have to search a royal icing recipe with egg whites. I don't know measurement unfortunately, but there are lots online.
How long did you eat the frosting
What can I use instead of the 3 tbsp of meringue powder?
You can use egg whites or aquafaba, but you'd have to google the recipes as I'm not familiar with making icing with those.
Is there a reason to use both Vanilla and Butter Bakery Emulsion?
I like the flavour of them combined. You can really use any flagour you'd like though.
Looks perfect, How can we dry our royal icing on cookies ? Estimated time ? In fridge or on counter ?
Thank you! No, you do not want to put them in the fridge as they won't dry properly. You want to air dry them on the counter, or id you have a dehydrator that speeds up the process a lot. If not you can use a fan as well and place it to blow on your cookies, that helps speed it up too. Depending how humid your area is, it can take anywhere from 45 minutes/1 hour or more to air dry the section enough to move onto the next section. Once your done, you want to leave them on the counter overnight to fully dry the icing. Then either store in containers or you can freeze them as well. Just do not take the cookies out of the container before they completely thaw out.
Thanx alot for ur quick nd detailed reply. I really appreciate it , lots of love and good wishes for u.
Stay Blessed nd safe ❤
Thank you so much, and same to you, hope you and your loved ones stay safe and have a very Merry Christmas and enjoy your holidays 🥰
Hi there! Do you have the written recipe for the icing somewhere? I’m not sure how much water to use. Thanks!
Below the video, if you drop down the description box, there is a written recipe!
Thank you so much! I was trying to post a picture of our results, but I couldn’t figure out how to do it:)
Hi I would love to make this recipe but here where I live the icing sugar doesn’t come in bags, so how much gr/ pounds it is?
Thank you so much 😊
My bag is a 1kg bag 😊😊
@@LittleCookieCo thank you so much. So I’ll get 1 Kilo 😀
I got the amounts for all the other ingredients but the warm water. Aprox how much to make it to the outlining consistancy First timer here going to try to kae your snowman reindeer elf and snowflake cookies soooocute !!
Start with about 1/3 of a cup and add a tiny bit more at a time for the icing to come together. It looks really thick at first but let it go a bit and if need be add a touch more. If you have it too thin, just add some more powdered sugar!
Hello Stephanie, what if I don’t have corn syrup! With what can I replace it? Thank you 😊
Hi! You can make it without corn syrup, and it will work just fine! Corn syrup helps to create a softer bite (its not that much softer but a tiny bit) and gives flexibility to the icing but is not necessary at all. Originally royal icing does not include it!
@@LittleCookieCo Thank you so much ♥️
Hey, I can’t find meringue powder. How many grams of egg whites can I substitute it with?
Its best to search a recipe specifically with egg whites, as I'm not sure
Me again😂 is it necessary to sift the sugar? I sifted it the past two times but the consistency seems to start off more thin than pictured in the video(it may also me be adding a bit too much water). I really love this recipe!
I never sift out of laziness to not dirty up more than necessary haha, so you definitely don't have to! Consistency usually has to do with how much water usually. Its tricky because the icing looks so dry at first and your so tempted to add more water and then you do and its too much, so always mix slow and add a touch at a time. Worst case, if you've added too much you can always add more powdered sugar to thicken it up again!
@@LittleCookieCo thank you!!