The best tips when making Royal Icing to decorate cookies involves toothpaste and honey.
If you are decorating cookies with Royal Icing, this post will help you with tips to make beautiful cookies.
I am not an expert! HOWEVER…
I normally only use Royal Icing during holidays to decorate my Easter or Christmas cookies. Decorating with Royal Icing takes lots of practice to make beautiful cookies. However, I have learned a few tips over the years. If you are a beginner, you will find these tips helpful.
The best tip I can give you is using the following tips & steps and practice, practice, practice.
If you missed my earlier cut out cookies tips & tricks or you had rather decorate cookies with buttercream frosting, you can see both of those posts here:
What is Royal Icing?
Royal Icing is a sweet, hard icing. It is made from egg whites and confectioners’ sugar.
Royal Icing dries hard which makes it a great choice to decorate cookies. Once the icing dries, cookies can easily be stacked on top of each other.
To Make Royal Icing
Use your electric mixer, add your confectioners’ sugar, cream of tartar, and Meringue powder to your electric mixer.
Gently whisk these ingredients by hand.
Add Water and Flavoring
Add your warm water and flavoring and mix for 5 minutes at a low speed.
Raise your beaters and see how your icing flows off of them. Your icing should be toothpaste constancy.
Color Your Royal Icing
Your Royal Icing will be thick. Divide it into several bowls, not plastic, to color the icing. I use color paste to add color to my icing. Add it using a toothpick or the backend of a spoon or fork. Stir it by hand well.
Cover Your Icing
Cover your icing with plastic wrap. The top of the icing will harden and form crystals on it fast. The crystals will clog your icing tip.
Toothpaste Constancy Royal Icing
When you outline your cookies, it acts as a wall to hold in the flooding icing while it dries.
- Use toothpaste constancy Royal Icing with a #1 or #2 tip, or a pastry bag with just the very tip cut off. If you do not have a pastry bag, you can make one with parchment paper or a ziplock bag. Go ahead and outline a few cookies at a time, to allow the icing to set a bit.
- Roll the bag down until the top of the bag meets the icing. Continue doing this each time your icing a cookie.
How To Hold Your Piping Bag With Royal Icing
- Do not hold your piping bag right on the cookie.
- Touch down your bag first and squeeze.
- Next, hold the bag about 1/4 to 1/2 inch off the work surface of the cookie and continue adding pressure to the pastry bag. Allow the icing to drop or flow over the cookie.
- Touch down your bag again to end your piping line.
Honey Constancy To Flood Your Cookies
To thin your Royal Icing to honey constancy add a couple of teaspoons of water. Blend well using a spoon.
Thin your Royal Icing with water to honey constancy to flood your cookies. Fill in the outlined shape of your cookies. To flood a cookie with an outline, begin by starting at the edge of the outline and squeeze the piping bag until the icing comes out. Keep applying pressure to the piping bag as you slowly apply icing around the edge of the cookie. Keep flooding the cookie by going around the cookie until you reach the center.
Smooth Cookie Tip
Do not worry if you leave gaps in the flooding icing. You can GENTLY tap or shake your cookies to get a smooth finish.
You may get air bubbles in your cookies like the ones below. Take a toothpick and pop your air bubbles. Next, gently tap or shake them again.
Finishing Details With Royal Icing
Once you flood your cookie, allow it to completely dry. After it dries, add your finishing details.
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