Thanks for sharing! Very useful.
I am soo inspired after watching your video. It's so pretty and wonderful. I don't make real cookies, but am thinking of adapting to make fake cookies :) Thank you so much for sharing. You're truly inspirational!Pei Li
how much icing does this recipe make? thanks!Rachel
how much icing does this recipe make? Thanks!Rachel
Hi Rachel! I am able to decorate about 4 dozen 3" cookies with this recipe. Thank you for your comment!
Thanks Amber for everything "!!hugs from Switzerland ;)
Hi Amber! I've recently discovered your site and am now officially obsessed with it! You are super talented, and your video tutorials make it look so easy : PJust a quick question...can I use cream of tartar to make royal icing if I can't find meringue powder??
Hi Kristen! I'm so glad you found my blog! Cream of tartar wouldn't work in place of meringue powder, but you can use fresh egg white instead. I'm sorry to say I don't have a recipe for royal icing that uses fresh egg white. Powdered egg white will also work. May I ask where you are located?
I'm located in Ottawa (Canada)...I know I've purchased meringue powder before, but I couldn't seem to find it last time I went to get some. It's definitely worth the hunt, I think. Thanks for the quick reply!
Thanks for the quick reply : )I wrote a reply earlier, but I'm not sure it went through...I'll try again!I'm located in Ottawa (Canada). I know I've purchased meringue powder before, but I couldn't seem to find it when I was out the other day. Definitely worth the hunt, I think.
Yes, I definitely prefer to use meringue powder! Does wilton.com ship to you?
Yes, I think it does actually...
I think they might...I found a few canadian baking supply sites that are actually really good. I'm going to check them for meringue powder!
I live in southern Ontario and just bought mine at Bulk Barn
You can find meringue powder at Michael's.
I live in Ottawa and you can find Wilton meringue powder at bulk barn or Michaels. Bulk barn is cheaper.
Can I ask what you mean by 10 count royal icing, sorry for my ignorance xxxxxx Love ur work x
Hi Fiona! 10 count royal icing refers to the consistency of the icing. To check the consistency, take a spoonful and drop it back into the bowl. It should take about 10 seconds for the icing to smooth itself out.Thank you for your comment! I'm glad you like my work!
I absolutely love your cookies! I was just wondering how long the icing keeps after making it, and how to keep it?
Thank you! I store my icing in an air tight container in the refrigerator for 10 days. Thanks for your comment!
Hi Amber! You are a true artist! I just love your cookies. You give the inspiration to try to make my own. But when I try to make my royal icing after drying it didn't stay shiny as yours. do you know why?Thank you so much
Thank you! The humidity in the air can affect how shiny your icing dries. The faster the icing dries, the shinier it is. I keep mine in front of a fan so that they dry quickly. On a humid day, the icing can become dull.
Thank you so much!! I'm going to try that.
Thank you so much. I'm going to try that.
Hi..if I cant find the meringue powder what can I substitute with on making the icing.Thanks..
Hello! You can use the same amount of dried powdered egg white instead of the meringue powder. You can also make royal icing with fresh egg white, but I don't have a recipe for that. Thanks for your comment!
hi your work is truly inspiring.i am not a baker,but i love to bake to relieve stress.but i have a question,how do you make those nice coloured icing?i tried using food colouring and the colour isnt as milky and creamy as yours.i had dark blue which isbad.i want a light sky blue or pink icing like yours.is there a special type of food colouring that i should use?
Hi! I use Wilton gel paste colors. They have a set of garden colors that I use most often for pink and blue. You can find them in the tab labeled "my favorite decorating products" at the top of this page. Thanks for your comment!
Hi! You've got my inspired to try decorating my cookies! I've tried your recipe for the royal icing and it didn't quite work out for me. I used egg white powder instead of meringue powder and I had to add more than 5 tsp of it before it got to 10 count consistency. Also, the icing sugar didn't dissolve because the mixture is too concentrated. Any suggestions on how I can solve these problems?
Hi Kelly!I'm not really sure what went wrong. If you follow this recipe, the icing should be very thick when you are done mixing and then you would add more water to thin it down for flooding. Using egg white powder instead of meringue powder should work just fine. Are you using one full pound of confectioners sugar? Also, just to clarify, the recipe calls for 5 tablespoons of meringue powder (or powdered egg white), not teaspoons. Let me know what happens if you try it again!
Note: Only a member of this blog may post a comment.