ABOUT OUR ICING

If you’re new to cookie decorating or looking to get more comfortable with royal icing, you’ve come to the right place. Royal icing’s ability to dry and hold its shape is what makes it so fun to work with. It’s so versatile! It can be used in so many different ways to create details and texture on sugar cookies. So how can something so wonderful be so intimidating? We get it! Royal icing is hands-down the topic we get asked the most about. These tips and tricks will help you make beautiful cookie creations and build more confidence with your icing. Our recipe is easy to make AND easy to work with. As long as you follow some simple instructions, you’ll get perfectly puffy royal icing every time! It has a soft bite and melts in your mouth. With the right recipe and flavorings, royal icing is delicious and pairs perfectly with any of our cookie dough flavors.

• You can let the icing air-dry or speed up the process with a small heater fan. The moving air and heat help the icing dry with a beautiful smooth glossy shine.

• It pairs well with any oil-free flavoring.

• We DO NOT sift or re-weigh any of our powdered sugar. If the bag says it is 2 lbs, then it’s 2 lbs. (because we are all about keeping things simple)

• The type of meringue powder you use makes a big difference. While most meringue powders have similar ingredients, they all contain different amounts of their ingredients and that can drastically alter the consistency, look and flavor of your icing. You may have to adjust the amount of meringue powder you add to the recipe if you’re using a different brand. HERE is the one we love.

• Add about 1/2 teaspoon of citric acid to your artificial fruit flavors. It helps those flavors taste more like the real thing and less artificial. We add it in the mixer the same time we add the flavoring.

• Always store your icing in an airtight container.

• Cookies decorated with royal icing are best when eaten within 7-14 days.

• If you want white icing, you need to use a clear vanilla/flavorings. You can use any oil free extracts or emulsions to flavor your icing. For reference, in a single batch of our icing, we recommend 1 Tbsp vanilla, 1/2 Tbsp almond and 1/2 Tbsp butter flavoring.

• Don’t be afraid to experiment with flavors! Just remember the oil-free rule. If your flavoring has oil in it, add it to your dough instead of the icing. We’d love to know if you come up with new flavor combinations you love!

• Icing consistency is KEY! The more you work with the icing the more comfortable you’ll get with it. Every decorator has their own preferences too - so find what works for you. Our icing, right out of the mixer, is very stiff. We like to leave our icing thick like this until we are ready to use it. It’s more stable which prevents it from separating as quickly. The icing will need to be thinned down with water to the desired consistency before you begin decorating. We generally work with 3 consistencies which are described below. Know that these consistencies are just a starting point and you can adjust the icing to your liking by adding more or less water.

  • Piping - this is the thickest consistency. It’s used for outlining and fine details. Piping should be similar to “toothpaste” consistency

  • Gel - this is a hybrid consistency that is right between piping and flood. It’s often used in areas without an outline or to create details on top of cookies. Gel should be similar to “pudding” consistency.

  • Flood - this is the thinnest consistency. It’s used for filling in the cookies. Flood should be similar to “honey” consistency