Easy and Delicious Royal Icing Recipe
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- čas přidán 27. 07. 2024
- EASY ROYAL ICING RECIPE BELOW!
Ingredients:
2 pound bag powdered sugar
6 TBS meringue powder
1 TBS vanilla extract (or other flavor)
3/4 C water
Directions:
1. Mix powdered sugar and meringue powder in mixer on low.
2. Separately, mix the vanilla extract and water together.
3. Add vanilla and water to mixer while on low. Once incorporated, turn mixer to medium/medium high and mix for 4-5 minutes.
4. After icing is mixed, store in an airtight container for up to 3 weeks at room temperature.
SUGAR COOKIE RECIPE: • The Best Sugar Cookie ...
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Links to products used in this video:
Meringue powder: amzn.to/2PVmsc6
KitchenAid tilt-head bowl covers: amzn.to/2xImCMy
KitchenAid mixer: amzn.to/2O5G2ou
FTC Disclosure: Links in this post are affiliate links, which means if you make a purchase through them, I earn a small commission. I only link to products I've personally used and love.
Music: www.bensound.com - Jak na to + styl
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You're amazing!
@@PrincessKnetwork Thanks, Kendal!!
Can you do it whithout meringue powder
@@katelyncontreras6958 This particular recipe needs meringue powder. If you'd rather not use that, I would look up recipes for royal icing that use pasteurized eggs instead. I hope that helps!
Do have it in a smaller recipe
Sept. 2021…..I want to thank you for answering questions!!!!! So many others don’t an it makes me crazy. I realize this format takes a lot of time and effort to edit/post but this shows you take the extra time and CARE about viewers. I appreciate that a lot. Texas loves ya
That means so much - thank you!! I may not always get them answered as quickly as I'd like, but I do try, and I'm glad it's helpful! 💙
Thank you very much for the instruction and sharing! In the past few years I have tried many recipes and watched videos but yours have provided much more details.
That makes me so happy, Renae!! Thank you for sharing!
This video and the one on consistency are the best I’ve seen! My royal icing recipe hasn’t been working for me since we adjusted the humidity in my house. I have Christmas orders coming in and couldn’t get my royal icing consistent for the life of me! Thank you!!!
I’m so glad!! 😊 Thanks so much for letting me know! Good luck with your Christmas orders! ❤️💚
I always struggled with royal icing recipes and this one was so perfect! I didn’t feel like I needed to add more water in order to flood my cookies / add the border. Yay I’m so happy!
Hi Alondra! This makes me so happy!! Thanks for sharing!
This is the best Recipe for royal icing I have been able to work with! Thank you!
I'm so glad to hear that!! 💙
I’m making my first attempt at decorated cookies today, this recipe looks so easy! Thank you! We’ll see how it goes lol
Hi Ceaira! I hope it went well!!
Hello, can I know how does it goes? Working?
Where did you get the meringue powder
@@laceybernard8548 Any craft store with a cake decorating section, Walmart will have it in the cake decorating area, or Amazon.
Lacey Bernard I’ve never heard of it before but I went to Hobby Lobby and I found it
This was my first time making royal icing. Thank you so much for this recipe! It was super easy to make and tasted delicious! I love it!! I'm definitely going to use it a lot.
I love to hear that, Melissa!!
Thank you so much! I love videos that are informative yet straight the point. I can't wait to try this for my son's birthday party!
Hi Tameka! Thanks so much; that means a lot! Good luck!!
Hey Tameka! Did you try this recipe yet? I want to make it as well for my daughters bday in a month
I just tried this recipe of yours and it's amazing! My cookies turned out beautiful. It was my first time working with Royal icing and it took me a while to figure out the right consistency of the thick frosting. But this video was a great help! Thank you very much!
Hi Natalie! Thanks so much for your sweet words. I'm so glad this video was helpful! Figuring out consistencies is the hardest part for sure. Good luck and let me know if you have any questions along the way! 💙
After traveling up and down the web for the last year, trying different royal icing recipes. Well done the round trip and here I find myself right back here!! Made this again and love this recipe even more!!!!! Thank you from Australia
Love to hear that! Also, I'll be visiting Australia for my very first time in a couple of months. Very excited!!
OMG super easy! Making cookies for a cookies exchange and trying to do something new. Thanks!!!
Awesome! 😀 Have fun at your cookie exchange!
Thank you tons ! Attempting star cookies for my sons first birthday ! lol oh inspired me that I could do this !!! Haha thanks again !
Good luck, Katrina!! Let me know how it goes!
Made this again today, has lost recipe from last year. I love, love, love this recipe.
I'm so glad you love this recipe! 💙
Thank you so much for this! I had been using the same ingredients but assembled in a more difficult way!
Hi April! I'm so glad it was helpful! 💗
I am baking Christmas cookies with my family and this was very helpful! Thank you!!!!
I'm so glad, Lily!!
Tastes as good as it looks!
❤️❤️
I really like it
I'm so glad to hear that!
Thank you for sharing your recipe 👍💕 II’m going to try it tomorrow🤞
You're welcome! Let me know how it goes!
Very helpful! Thank you!!
Hi Whitney! I'm so glad it was helpful!
its so cool to see how it goes from a dry thing to a goey liquid!
😂
Super simple! Gonna try this on some homemade mini pies. Thanks for sharing!
Hi Jennipher! I've never tried royal icing on mini pies. Let me know how they turn out!
Made again today. Just sooo yummy!!!
Yay! ❤️
I just want to THANK YOU! I wish I could show you my first cookie ever! I am seriously so proud of myself. Pure Vanilla Extract is a MUST! In all seriousness though, I really thank you for your videos!
I'm so glad to hear that, Melissa!! If you're on Instagram, please tag me if you take pictures - I'd love to see! @sharilynscookiestudio
I tagged you on Instagram. I don't normally post on there so I hope I did it right
@@melissagiglio30 For some reason I'm not seeing it. I wish I could see it; I'm sure it looks great!!
All you have to do is videotape your cookies upload it to your CZcams channel and share the link here so she can see your cookies
I'll definitely have to try out this icing recipe the next time I make a batch of cookies! I've been teaching myself how to do them at the start of 2020, but the recipe I've used...well. It's tedious to make and I loathe that part. Sadly, it has has kept me from creating more ( and I enjoy the decorating part!). I do love the sheen I get from the icing when it dries, but It's no fun when I don't enjoy creating it!
So I finally started to branch out and research different icing recipes, and honestly, yours look to be the least stressful !!! I can't wait to try it!
The recipe that I use calls for the meringue powder and water to be blended first, and add in sifted powdered sugar in 3 cups,. THEN add the light karo syrup, the vanilla extract and the crisco. And lastly 4 more cups of sifted sugar. Needless to say, it's a pain and it creates quite the mess. I try to keep my sifter area contained in the sink, but powdered sugar is like glitter, it gets everywhere. 😂
You'll have to let me know what you think! This recipe dries matte, just FYI. You can add a bit of corn syrup if you like to give it a bit of a sheen, but 95% of the time I use this recipe as-is. It's super easy as far as royal icing recipes go, which is why I love it! And yes, powdered sugar get everywhere just like glitter! 😆
thank you so much for this video it’s helped me soooo much
Hi Jasmine! I'm so this video has helped!! 💗
Will TRY to make cookies for my wife's baby shower. Either it will be a disaster or success. LOL
Hi Abraham! Good luck!! Let me know how it goes!
I would like to announce that after making a couple of mistakes with the first 20 cookies I remade the cookie dough and tried dripping the cookie instead and I was able to make 100 cookies. People even asked where I had bought the cookies :)
Abraham Cantu That's great!!! And what a cool thing for you to make the cookies for your wife's baby shower. I just love that. 😊
That was so cool. I'm glad you kept trying and they turned our great!
Aww
Amazing!!!
I'm so glad you like it!!
Thank you so much for sharing your recipe and process! I tweaked my recipe based on yours, found that I was not adding enough meringue powder, enough water and mixing too long! I love the way my icing is turning out now! You rock!!!
I'm so glad this video helped! Sometimes making the smallest changes can make the biggest difference!
You really change the game for me! I’ll tag you in the pics on Instagram later this morning!
@@sugarbeezllc Yes, please do!! Thanks so much!
Im going to make this one!
Hi Jen! Let me know what you think!
Have tried LOADS of recipes, and then found yours. FINALLY a great recipe!!! My royal icing turned out perfectly. THANK YOU!! from down under in Australia🥰
This makes my day!! I'm so glad! Also, my husband and I have been trying to visit your beautiful country since last year. I'm hopeful one of these days it'll open back up so we can finally visit!
I lost your recipe and found it today. I am thrilled as it is one of the best recipes I have come across. I have made sure to save it properly this time😁🙏
Beautiful🙌🏽☺
Thank you, Belinda! Sorry I'm just now seeing this!
Great video!
Thank you!
Wow. Why easy and detailed. Thank you Wish I had it last week when I had cHurch ⛪️ cookies and I struggled with frosting
Thank you so much, Cindy!
Love this video! The recipe I’ve been using has me mix the water and meringue powder til foamy and then add the powdered sugar after. Also using the whisk rather than the paddle. I haven’t tried yours yet - will for the next batch - but any insight on how the order and attachment affect the end product? TIA!
I'm honestly not sure. This was the first recipe I tried and I loved it so much I never tried any others. I've always heard other people talk about how finicky royal icing is with the foaming and putting ingredients in in a certain order, and that's what I love about this recipe. It couldn't be easier! I think I'll play around with some different recipes before long so I can see the differences for myself.
Me my lil sis made this recipe IT WAS INSANELY GOOD!!!!!!!!!!!
Yay, I'm so happy to hear that!! 💙
Great video. Maybe you can do a consistency on video. I wonder, what consistency do you use when you ice your cookies. I'm asking because on your Instagram page I noticed that you use one consistency. I seen others use second rule. Do you do the same? I am new to do this, I like baking for my kids and we have fun decorating our cookies. All you cookies on the insta are awesome. Please keep doing videos
Thank you so much! That's a great idea on doing a video on icing consistency. I'll definitely do that. And more often than not I use one consistency. Using the second guide is great to help you get a feel for what you're looking for!
Suggest you scrape the bowl with spatula before turning mixing up and thanks for this video.
Hi Sharilyn! These videos are amazing keep it up! I would love to see a beginners video that explains the basics to cookie decorating. I would love explanations on what tips you use for what and the difference between letting frosting crust vs dry.
Hi Hope! Thanks so much! That's a really great idea. I'll try to make a video on this soon!
Hello! What size tip do you use for the outlining/flooding? Thanks so much!
Hi Robin! I usually use a size 2 tip for outlining and a 2 or a 3 for flooding. I hope that helps!
I am trying these recipe finally a quick and easy recipe for royal icing and by the way I love your cookies they are so cute. What type of food coloring do you use ?
Thank you so much! Almost all of my coloring is from Americolor. Wilton is really good too!
Hi! Love your royal icing recipe, when do you add the colors to your royal icing and how do you you darken it without the colors bleeding through ? I’ve been adding color but for some reason my colors tend to bleed through the icing. What would you suggest? Thank you 😊
Hi Nie! Thank you! For getting darker colors, you want to make sure you allow time for the color to develop. For instance, if you're trying to get black icing, you could add a TON of black color and it would make it black, but the icing will taste terrible and you'll almost certainly get color bleed. Try to color until you get to a muted shade of the color you're trying to get and then let it sit for awhile (an hour or longer if you can). The color will deepen as it sits. When I color black icing, I color it until it gets to a light/medium charcoal color and then I leave it alone for awhile to develop. It will also darken a bit after you ice your cookies, so don't worry if it still doesn't seem quite dark enough at first. I hope that helps... good luck!
Should I be scared about adding color?
Thank you for the video ! Very informative .. j was just wondering why you don’t use corn syrup ?
I actually do now quite a bit! I didn't used to because it would cause some cratering which I didn't like. But I do like the softer bite of using corn syrup, so I add 3-4 ounces now!
I made my cut outs the other day and ended up freezing my cookies until I was able to icing them. Doing that today! I'm so psyched about all of this because the last time I tried icing my cut outs it was a disaster! Thank you so much for being so detailed in your videos. It has given me a lot of confidence, even though these cookies are for my families Christmas party. Everyone is a critic..lol
I'm so glad to hear that, Melissa!! Not the part about everyone being a critic though, LOL!
@@SharilynsCookieStudio my icing came out tasting so awful! I am trying again tomorrow or Monday. I only had immitation Vanilla extract on hand. I'm going to get Pure Vanilla Extract but could that have been the reason behind the awful taste? I cannot begin to describe the taste but it was not pleasant. The consistency was fine and I was happy with the look of the icing, I just now have to make it edible..lol
@@melissagiglio30 Oh wow, sorry to hear that. It could be the extract, or it could be that you just don't like the taste of royal icing, which is known to happen! You could always try changing the flavor of extract to see if that could help too.
I will try again today. This is the first time using that Maringue powder too. It just wasn't the sweet taste I was expecting. I'll keep you posted on what the outcome is. I made snowflake cutouts and I'm just anxious to get these done! Your video of decorating your cookies is so helpful too! Thank you for sharing your videos and tips. I appreciate them completely!
@@melissagiglio30 It definitely doesn't taste like buttercream if that's what you were expecting. I can eat buttercream by the spoonful, but not royal icing. It's just different. But I LOVE royal icing when it's on cookies! I hope it goes better today, and thank you for the sweet words!
Im using this to decorate our cookies for our group project
Good luck! Let me know how it goes!
@@SharilynsCookieStudio thank you very much💓
Thanks for this video. Easiest steps I’ve found. Do you use regular food coloring to dye the frosting or is there something better? Thanks!
I'm so glad you found this video helpful, Rossline! Soft gel colors are best for royal icing because the consistency of them will not affect the royal icing. My favorites are Americolor and Wilton. Hobby Lobby also makes some (Sunny Side Up brand), but those are more hit or miss for me.
Sharilyn's Cookie Studio Thank you!
Rossline Solis WHERE can I find these gel icing you use ?
I really appreciate what you are doing, I learnt a lot. Did subscribe though. What else can we do with a meringue powder please?
I'm so glad to have you here! I would try googling what else you can use it for. The only thing I've ever used meringue powder for is to make royal icing, but I'm sure there are other uses for it!
Amazing cookies! Thank you for the recipe. I've been trying different recipes but for some reason after my cookies dry overnight, they look dull and the wet on wet designs don't pop as much as they did when it was still wet. Any ideas as to why this happens? I've been using recipes who use egg whites instead of meringue powder, can it be that the recipe with meringue powder comes out different than if I used actual egg whites?
Hi Bryanna! I wish I had some great insight, but I'm not sure. The nature of royal icing is that it dries fairly matte, so there is definitely a bit of dullness there as opposed to when the icing is wet. I've never used a recipe with egg whites so I'm not sure how it compares to using meringue powder. I wish I was more help!
There was another video I watched and she added corn syrup and she said that is what keeps the icing shiny. I’m going to make this recipe and I’m going to make her recipe but she also adds something called butter emulsion? Or butter extract. Plus I found out that there is a clear vanilla and a lot of other people use the Americacolor bright white.
Hi I was wondering for stencil can they be any kind or do they need to be special kind only for cookies, thank you for helping answer my question.. I’m new to cookie decorating 😊
Hi! I've only used stencils that are made for cookie decorating, but I would think you'd be fine to use other types. Just make sure they aren't using a material that could cause a problem. I'd also make sure to only use them for cookie decorating once you designate them for that use. Good luck!
Hello! I'm just wondering how much water do you think I should add for a consistency that will help flowers and leaves to hold their shape? Thankyou!
Hi Sarah! For flowers and leaves, you're going to want thick icing, so instead of adding water, you may need to add powdered sugar. I go over thick consistency in my icing consistencies video if you want to check it out! czcams.com/video/sqyOryPEefE/video.html
How do you get your icing to dry so glossy? Mine does not have the sheen yours does I love your channel. Thank you!!
Hi! The icing will dry fairly matte. With the pictures you saw that looked super shiny, it's probably because they aren't fully dried yet. You can also add 2 TBS light corn syrup to a full batch of icing to help add a bit more sheen (also drying in front of a fan can help with that as well). I hope that helps!
Hi Sharilyn! I'm just wondering if your icing dries with a pretty hard snap, since it doesn't have any corn syrup or glycerine in it? Thank you...
Hi! Yes, this icing does dry fairly crunchy. I think it's a great contrast to a soft sugar cookie. I have a variation of this recipe that I don't have a video on yet that uses corn syrup. I hope to get a video up soon, but in the meantime, if you want to check it out it's saved in my Instagram highlights: instagram.com/sharilynscookiestudio I hope that helps!
My recipe is very similar except I use 5tb meringue and add 2tb Karo and 1tb lemon, 1tsp vanilla & 1tsp butter extract. And I mix in increments, not all together for 4-5like you do. I do mix on low and use Wiltons meringue, so there’s that! 👍 Can I add the karo & extra extracts but do all else like you! Maybe cut down on water a few teaspoons? My normal flood is like 5-10 second! No problems with craters though unless I use piping, which looks to be like your as is my stiff. Is the extra tbdp of meringue the key to better success? I teally appreciate any input or critique you have!!
Hi Beverly! Your recipe sounds great! I used Wilton's meringue powder for years and like it a lot. I don't see why you couldn't add the karo (I've done that several times but usually use this base recipe) and extra extracts. I would just keep an eye on the consistency to make sure it all gets mixed together really well and for long enough. But I think it would work well! If you give it a try, please let me know how it goes!
I have a question.. if I draw on my cookie with a black edible pen or yellow why do I see the color on my icing some times
Hi Natasha! Sometimes I've experienced this, and I think for me at least, it was just a matter of the icing on top not fully covering the marker. That's why I now always make sure to trace any image just barely inside of where I know I'll be piping icing. For what it's worth, yellow was always the worst for me, so now I won't use yellow. I have no idea if the marker was bleeding a bit on the icing or what, but I could almost always see a yellow tint, so I stopped using it!
Great videos thank you!!! I have the hardest time thinning my icing for flooding. Can you do a video on thinning 😂 Thank you !!!
Hi Breanna! Thanks so much! I'm actually working on a video for icing consistencies now and it should be up later this week!
i'm so glad i found your channel. so after you make the icing and your not using it right away it doesn't have to go in the fridge?
Hi Stephanie! I'm glad you're here! You can keep royal icing at room temperature for a week or two. As long as it's kept in an airtight container, it will be fine. It will separate a bit though so you'll need to remix to bring it back to life. I hope that helps!
Hi I love how easy it is to make. I was wondering if the mixer makes a difference ?❤
Hi! Thanks so much! You can definitely make this in a hand held mixer if you don't have a stand mixer. It will just take a little bit for it to mix to the right consistency. Good luck! :)
Thx
who is waching this through corona
Do you ever use white gel food coloring for your white icing?
Hi Susie! I have, but I don't usually. I know a lot of people swear by it, but I honestly couldn't tell much of a difference!
Cookies becomes very sweet with royal icing so can I use almond extract /essence instead of vanilla ? As this will give a nutty flavor to the decorated cookies.
Yes, absolutely! You can definitely customize the flavoring depending on your preference. Lemon would be good too!
im watching a lot of royal icing video but im gonna try this one. hope it would turn out well. im gonna try this royal icing on my fudgy brownies christmas edition. 🙂 but im worrying bout the meringue powder coz its not common here in philippines. 😓
Hi Jerly! I hope it turned out well! Were you able to find meringue powder?
Hello Sharilyn! I'm loving this recipe so much. I used it for a party the other day and is by far the best I've used. Anyways, I did have some trouble with some of the cookies that didn't make it to the party. I tried to do some wet on wet white polka dots on top of the cookie (the base of the cookie was all red icing). The red bled all over the white dots when the cookie was drying. The consistency of both icings were 15-16 seconds. Any advice for another time so it doesn't bleed again? Maybe a thicker consistency?
Hi! Thank you so much! I'm really glad you love the recipe! As far as your question goes, I have a couple of thoughts. Your icing was probably a bit too thin. When I'm doing wet-on-wet, I like to use the thickest icing I can get away with. Sometimes this means I have to use my scribe tool or shake the cookie to get the icing to settle, but I find I have way less color bleed when I do that. Also, reds are notorious for bleeding! Especially red and white together. The red icing may have been oversaturated with color, so I would recommend coloring it with less color and letting it sit to develop and see if that helps. I've also heard adding white color to your white icing can help reduce color bleed, but I usually don't do that and hardly ever have an issue. I hope that helps!!
@@SharilynsCookieStudio Thanks for responding. I think my problem was adding too much red food gel at the beginning and not let the icing sit like you just mentioned. When you say you like to use a thick consistency, do you mean piping consistency or thicker than that? Also, does that apply to both colors, or just one of them? I'm looking forward to make the recipe again and follow your suggestions. Thank you for being so sweet 💖.
@@enid481 Of course! I'll use the thickest I can for both colors. For me, I'd say it's close to piping consistency but maybe just a tiny bit thinner. I want it to be so thick where if I didn't smooth it out it wouldn't smooth on its own, if that makes sense. It's SO easy to over-color reds because it's just hard to get a deep shade. Also, it may be worth looking into trying The Sugar Art's Master Elite powder colors. I've seen online tutorials of people using reds and it seems to darken the icing up a lot quicker than gel colors. I haven't had a chance to try it yet but I want to!
@@SharilynsCookieStudio You're the best. I'll get some of those powder colors just in case I need them as backup. Once again, thank you for being so nice and answer all my questions.
Well I have watched probably 10 videos so far and the professionals always use that Americacolor bright white and they say that specifically stopped the colors from bleeding
can the consistency shown in the video be used for both flooding and piping?
Hi! The icing consistency in this video is piping, which is what I use for almost all of my detail work (except for designs like flowers and more intricate things). For flooding, I would add a bit of water to thin it down to at least 20 second consistency. I hope that helps!
Do we just add food coloring to this recipe to make colored icing?
Yes! My favorites are from Americolor and Wilton. Make sure it's a gel color and stir it in until you get the shade you want!
Hello how are you ? i am sam from france i apologize for disturbing you i wanted to understand one thing. I tested the icing but in small quantities I divided the proportions by 4 is it normal that once the icing is dry for example the next day it is not shiny but matte? please let me know.
Hi Sam! Yes, that's normal. The nature of royal icing is to dry fairly matte. You can counteract this a little bit by adding some light corn syrup (for the full recipe you could add 2 tablespoons light corn syrup), and also by drying iced cookies in front of a fan. It still won't look super shiny, but there should be more sheen to it. I hope that helps!
Hi! I am eager to try this recipe! In the past my royal icing drys with a weird texture and has many bubbles. From other videos and sights I have learned not to whip the icing too much and I was wondering what makes this one different ;)
Hi Lilly! If you give this recipe a try, let me know how it goes!
I tried this out and it was AMAZING thank you so much for such a good recipe!!
@@lillycarroll902 Oh good! I'm so glad to hear that! 💙
For florals, do you use the icing at the mixing consistency or do you add powdered sugar to thicken it?!
Hi Camila! For florals I definitely thicken it up with powdered sugar! If I have a bunch of florals to do, sometimes I'll mix the icing for longer so I don't have to add a ton of extra powdered sugar. It's always easier for me to add water to thin down if I have too much than to have to thicken up a ton of icing with powdered sugar. I hope that helps... Let me know if you have any other questions!
Very helpful thank you. But I had a question. Lol. It may be. A. Stupid question but it is. My first time. Doing this. How. Long can we keep the cookies with the icing On. Them. Before. It Routines And. Where. Do we. Storage them after. The cookies are. All. Done. As icing wise ?
Hi Mona, It's definitely not a stupid question! As long as the cookies are covered in an airtight container/bag, they'll keep for a couple of weeks no problem. You can also freeze them (airtight) and let them thaw completely before opening the container and they'll be great. For storing after they're done, I would recommend keeping them in something that's airtight... even a Ziplock should be OK. I hope that helps!
Hi, I am looking to do roses that get hard, not soft, that will taste great. Will this work? Thank you.
Hi! Yes, this recipe will dry hard and will hold its shape well if the icing is thick. As far as the taste, I like it! :) You can always play around with the extract if you don't like the taste. Almond goes well, as well as lemon. Those are two I've tried in addition to my usual vanilla. I hope that helps!
Hi question . I did my first aet of sugar cookies over the weekend but it was kinda of a disaster. My icing was running even if it was thick (which i made it thicker with more sugar) but it would still run and also after the cookie was drying out the pink was turning colors and it looked patchy and the white was turning like a beige yellow aswell patchy ..what causes this ? Thanks
Hi Melissa! I'm sorry that it didn't go well! It's so hard to say without seeing it firsthand, but the runny icing sounds like it just wasn't mixed long enough or at a high enough speed. Do you know how long you mixed it? If you mix it until medium to stiff peaks form, you should be good, so I'm curious if you mixed it that long or not. As far as the colors go, I'm not sure! I'm wondering if the colors were mixed well enough beforehand, or possibly if it was a humidity issue. Are you in a very humid climate? That can affect so many things!
Thank you for this! I can't wait to try it! What food coloring do you use? I have a hard time finding one that doesn't have a bitter after taste 😔
Hi! Almost all of my coloring is from Americolor. I also use some from Wilton, which I love. I've used a lot from Hobby Lobby (Sunny Side Up brand) - I don't really recommend those though. Some are good, some are bad - they're just really hit or miss. Good luck!!
@@SharilynsCookieStudio Another question, which will probably sound dumb, but when you mix colors in, do you hand stir or use mixer again? What kind of consistency should we see for icing the cookie?
@@kimjohantges4982 Hi Kim! That's not a dumb question at all. For mixing colors, I always stir by hand with a spoon. It mixes fairly quickly so no need to get your mixer out. If I had to color a LOT of icing one color, I may use my mixer, but otherwise a spoon works great. And I use 20 second icing for flooding cookies. I talk all about that and other consistencies here: czcams.com/video/sqyOryPEefE/video.html I hope that helps!
@@SharilynsCookieStudio I’ll check it out. Thank you so much!
Substitute of meringue powder ?
hello! do I have to use vanilla extract or can I just not add it?
Hi Lorena! You don't have to add it because it's just for flavor. If you don't like vanilla, you can use a different extract if you'd rather. I hope that helps!
Is there a particular meringue powder you use ? I have Wilton is that ok ? Thank you
Hi Aaron! I've used Wilton the vast majority of the time and it's a great meringue powder. I'm currently using Genie's Dream, but only because I want to try different ones to see if there are any major differences. Wilton is great!
Do you have an online store?! I would love to purchase some of these beautiful cookies👍😇
Thank you so much! Unfortunately, I do not sell my cookies online at this point. Thank you for the kind words though! :)
Hello from Algeria 🇩🇿 i really loved your video and i wanna do my first attempt to get a royal icing yet i was wondering what can i use instead of meringue powder because i don't have it
Please answer me 😊
Hi! I'm so glad you enjoy my videos! Do you have access to pasteurized egg whites? If you don't have access to meringue powder, you can still make royal icing with pasteurized egg whites. I would recommend looking up a different recipe though because I don't think it's an easy substitute so it would be best to have a recipe specifically for that. Good luck and let me know if you have any other questions!
Can we use egg white powder lol if it exists
I’ve cut down the sugar amount on the cookie dough but the royal icing still makes it too sweet. Is there any way to cut down sugar on the royal icing? Maybe more merengue powder??
I wouldn't mess too much with the sugar or meringue powder, but you could try cutting down the extract (or taking it out completely). You could also try adding some lemon juice for flavoring, which might help cut down on the sweetness. If you try something and like it, please let me know!
Hi, I made my icing today, It came out good I think. What size tip do you use? I used a 5, I think the icing on the cookies are too thick. It wasn't flowing. If I shack the cookie the icing didn't move. Did I do something wrong?
For flooding, I usually use a number 2 tip. And it sounds like your icing was too thick. You definitely want it to flow, kind of like thick honey. All you need to do is add a tiny bit of water to thin it down a bit (go slow - you won't need much and it's easy to add too much!) - and hopefully that will help!
hi there! how many cookies can you decorate with this recipe? thank you
Hi! It really depends on how detailed the decorations are on the cookies and the size of the cookies. I'd say you could probably get 2 dozen, or close to it.
هل بإمكانك كتابة المقادير بالاكواب المعيارية للسكر و الميرانيغ
Hi Sharilyn! Could I add 1 Tbsp of Corn Syrup to this recipe? Would I need to adjust anything? Thanks!!
Hi Destiny! You can definitely add corn syrup if you like. I'll occasionally add about a tablespoon and I believe I reduce the meringue powder by a tablespoon if I'm remembering right. You could try it and adjust as needed until you get the consistency you like!
In hot weather what r things that can go wrong with this icing? Also is it safe to consume with meringue powder in it?
Hi! I've not really heard of any problems with hot weather. I've heard of high humidity causing problems with royal icing fully drying, but I've never personally experienced that with this recipe and I live in Oklahoma where it can get to 100 degrees F and pretty humid in the summer. And yes, meringue powder is completely safe to eat!
Do you think I would be able to do this with a hand held mixer?
Yes, for sure! :)
Can you please make a video about your entire process after this? Like mixing it in different bowls with different consistencies and colors, and putting it into bags…😅
So do you add more water to fill your cookies? Is this recipe just for outlining cookies?
Hi Jessica! Yes, I'll add a bit of water to thin it down for flooding the middle. This recipe gets the icing at kind of a middle ground where you can take it to flood consistency and detail consistency really easily.
How much more water do you need to use as a flood consistency and how much for outlining. Thanks
Hi! For flooding it depends on how much icing you're thinning down, but for an average bag full of icing, I would start with 1 tsp at a time and go from there. You won't need much! And if you mix it to piping consistency in the mixer, that's a great consistency for outlining, so you shouldn't need to do anything else to it. Let me know if you have any other questions!
Hi! Roughly how many cookies would this icing fill? Thankyou x
Hi Denisa! I don't have an exact amount, I'm sorry. I can always make it work for about 1-2 dozen though, to give you an idea. I hope that helps!
Love you videos! Room temperature water, or can it be cold?
Hi Debbi! Thanks so much. 😊 I always use cold water.
I love your videos but can i ask if i can use lemon juice because i don't have cream of tartar or meringue powder.
For royal icing, you'll need to use either meringue powder or egg whites. You may try looking up a glaze icing for sugar cookies - those shouldn't have either of those ingredients. I hope that helps!
Oh i'm sorry i didn't mean to hurt your feelings I'm so so sorry please forgive me i didn't know please don't hate me for this i really really love your videos so much your so amazing all the things you post is so easy follow please don't hate me for my comment. ,=.(..
That helps me a lot so thank you this is my answer for answering my question. ,=.)..
@@zralvi I promise you didn't hurt my feelings at all! I appreciate the question and love helping where I can. Always feel free to ask me anything!
Oh thank you and it really helps me a lot for answering my question. ,=3
Is this ready to use? Or how long do we keep in air tight container?
Hi Brenda! Yes, once it's made it's ready to use, and it can be kept for a few weeks at room temperature in an airtight container (it may separate if left out for awhile and you'll just need to remix).
Hi how long can the cookie last once it's been iced? And can I leave it in a freezer or will It go funny?
Hi Shenele! I've personally eaten my cookies up to a couple of weeks after baking and they've been great. You can freeze them, but I would recommend making sure the container is fully airtight and you let them come to room temperature before opening the container. I'm not sure how long they'd be good in the freezer, but probably several weeks.
Question can I use a regular hand mixer if I do not own a kitchenaid? Also do it have to be mixed in a metal bowl?
Yes, you can use a regular hand mixer. As long as you can mix at a fairly high speed to get it to the right consistency, you'll be all set! And no, you don't have to use a metal bowl, but I'd be careful to use a bowl that you know is free from any trace of oil as oil can break down royal icing. Metal and glass will be the best for this. I would avoid using a plastic bowl if you can.
@@SharilynsCookieStudio thank you so much I will do that definitely 💚
Hi, do you have an alternative to the meringue powder?thanks
Egg whites
Hi Vivian! You can use pasteurized egg whites, but if you need to do that it may be a good idea to look up a recipe using that. I'm not sure of the exact conversion, but you may be able to substitute. If you give it a try, let me know how it goes!
Hi!!!! Can I add like lemon juice for the water or more vanilla extract in the water. Keep it 3/4 but add a little more? Also can I add karo syrup to get the shine?
Yes, absolutely! This recipe is super forgiving. And I've added karo syrup several times with no issues. Good luck! Let me know how it goes!
@@SharilynsCookieStudio thank you :) I am making it tomorrow...I'll let you know :)
@@SharilynsCookieStudio So I was just wondering what you would recommend if u added like more vanilla..or add lemon juice...for measurement wise...will it miss anything else up in your recipe?
@@ccoorraaa2421 If you added a TON I suppose it could mess it up a bit, but for the small amount you would be adding, I really don't think there will be an issue. If it's enough to make the icing more liquidy, you may need to just whip it a little longer to get it to mix to piping consistency, or else you could add more powdered sugar after the fact to help it stiffen up a bit. I would just whip it a little bit longer and see how that does.
@@SharilynsCookieStudio okay thank you for your knowledge!! :) you're very kind :)
I made the recipe and it looks great but tastes a bit soap like. Is it the meringue powder that gives that taste?
I think I answered this question over on Instagram but I haven't heard of this before. I think it could possibly be the powdered sugar.. I did some digging and found some people saying their powdered sugar tasted soapy, and that certain brands are worse than others. So maybe try a different brand and see if that helps. I usually use the Great Value brand and occasionally the C&H brand and I've never noticed a soapy taste. Let me know if you figure it out!
I just tried this recipe and it is more of a stiff consistency but I realized you used the puddle attachment and not the whisk does that make a difference?
Hi Alyssa! The consistency is dependent on how long you mix it. The longer you mix it, the stiffer it will be. I usually mix mine to a piping consistency icing. But if you prefer it to be a little thinner you can just mix it for a minute or two less. And the reason I use a paddle attachment is because a whisk will incorporate more air than the paddle does. You can definitely use that if you prefer. Let me know if you have any other questions!
hi , may i known, do we need to bake the royal icing after done decararing on cookies ? or just let it dry .
Hi Jenny! No need to bake the icing, just let it air dry! 😊
@@SharilynsCookieStudio thank you for your reply . ♥️
I’m going to attempt to make some cookies to add to treat boxes for my drive by baby shower.,
Congratulations, Ana! And if you give it a try, let me know how it goes!
quick question! how soon can i do the cookies? for an example, kids party is on friday, so what day would be the earliest i could make them?
It all depends how much details your cookie will have bc you need time to let it dry to start a new layer. I say start Monday or Tuesday. @sweetcrumbs_bylola ❤️
Hi Priscilla! I'm sorry it's taken me so long to reply. It depends on the details of your designs, but typically if I had an order due on Friday, I would bake the cookies on either Tuesday or Wednesday (airtight bag overnight), and then do base layer and details the next day or two, depending on how quickly you can do them/how many details you have to do. I like for the cookies to be fully done the night before they're due so I can leave out to dry overnight and then bag up first thing the next morning. I hope all of that makes sense!
Thanks for the recipe, I'm sorry, i try to made it, but for 500grams sugar powder, 50 grams of meringue powder was to much, am I correct in grams?
Hi Yasya! If my calculations are correct, I believe it's 907 grams powdered sugar and 54 grams meringue powder. I hope that helps!
I have used this recipe & it is great. However recently I noticed that when I am piping or adding detail to cookies my icing cracks or breaks off once dried completely. Do you have suggestions on how to help or prevent the icing from cracking or breaking off once dry?
Hi Rose! Whenever that's happened to me, it's because I either added too much coloring or my icing was too thick. Could either of those be the problem?
Can you freeze the icing to store if not using straight away? If so how long does it last in the freezer
Hi Kylie! Yes, you can definitely freeze it. I don't usually do that so I can't say how long it will last, but I'd guess it would last for a little bit (a few weeks or so). I've also heard that if you freeze it in bags as soon as you're done, you don't even need to remix it when you pull from the freezer. Just be sure the opening has been covered well and you can just massage the bag to bring it all back together. If you try it, let me know how it goes!