Hi Amber, Just a quick question. When you are flooding with the 10 count icing, are you changing bags after you are doing the outline? It doesn't look like it in your video. My concern is that the outline will run as well. Thanks , Shandi
Hi Shandi, The icing that I use for the outline is the same consistency that I use for the flooding. If the icing is not too thin, it won't run. thanks for your comment!
What does Royal Icing taste like? Is there a recipe you can share. I'm new to cookie decorating. What advise do you give to those who are just beginning and have no supplies? Thank U! I came to your site from Googling 'how to make decor cookies' and love your site. Gosh, u are talented.
Hi Rubi! I'm so glad you found my blog. Royal icing tastes sweet, but doesn't have much of a flavor unless you add something like vanilla or almond. Wilton has a wide selection of decorating products for all skill levels. I have some videos on YouTube that might help you get started. There are also lots of tutorials on my blog. Thanks for your comment!
I just found your lovely blog. May I know which is better, whether to use the readymade royal icing(just add water) or to prepare from scratch?I'm just afraid those raw egg whites will cause tummy upset to my kids. Hope to get your reply soon :)
Hi! I don't use fresh egg whites, only meringue powder for that reason. The meringue powder listed above contains pastuerized egg whites so there is no need to worry about contamination. You only need to add powdered sugar and water. Thanks for your comment!
I love your tutorials, thanks very much for sharing your talent with us! I tried your royal icing recipe but unfortunately it did not turn out as I hoped it would. When it dried it was very dull and somewhat porose (hope it's the right word). And after an hour or so it separated (in the bowl, not on the cookies). The recipe seemed foolproof to me. Do you have an idea where I made the mistake? Hope you can help me, thank you very much. Diana
I've found that the faster my icing dries, the shinier it is. I keep my cookies in front of a fan after I've iced them. Oh a humid day with no fan, it is possible that the icing will come out dull and porous. The icing will separate when left to sit for a while, but usually that happens after a day or two so I'm not sure why it happened so quickly.
hieee , my name is latika, and really i love your videos, but as i stay in india its difficult for me to find these products. so dud you please recommend me the proper indian names and websites where i can find cutters, icing bags, stuff... in inr!
hey, laura here. I just found your blog through a german websitefor recipes of all kinds ;) Your work is amazing! But what can I use instead of the Meringue Powder ?? I'm not sure if I can get this in Germany... Thanks!
Hi Laura! You can substitute dried powdered eggwhite in this recipe. You can also use fresh egg white, but I don't have a recipe for that. Thanks for your comment!
I love your work , I will try the recipe tonight we are making christmas cookies, but I haven't found a recipe for a good cookie, my cookies crumble, I tried to make the cookies using cake mix hoping it would hold better do you have any suggestions,
Hello! Do the cookies become so soft that you are unable to handle them? I prefer my cookies to be a little soft after icing so my recipe might not be what you're looking for. Thanks for your comment!
Hi Becky! The scribe that I use was purchased in the bookstore of The Culinary Institute of America. I haven't been able to find that same one anywhere else, but Country Kitchen sells a similar product.
Hi Amber,
ReplyDeleteJust a quick question. When you are flooding with the 10 count icing, are you changing bags after you are doing the outline? It doesn't look like it in your video. My concern is that the outline will run as well.
Thanks ,
Shandi
Hi Shandi,
DeleteThe icing that I use for the outline is the same consistency that I use for the flooding. If the icing is not too thin, it won't run. thanks for your comment!
What does Royal Icing taste like? Is there a recipe you can share. I'm new to cookie decorating. What advise do you give to those who are just beginning and have no supplies? Thank U! I came to your site from Googling 'how to make decor cookies' and love your site. Gosh, u are talented.
ReplyDeleteHi Rubi! I'm so glad you found my blog. Royal icing tastes sweet, but doesn't have much of a flavor unless you add something like vanilla or almond.
DeleteWilton has a wide selection of decorating products for all skill levels. I have some videos on YouTube that might help you get started. There are also lots of tutorials on my blog. Thanks for your comment!
Hi Amber,
ReplyDeleteI just found your lovely blog.
May I know which is better, whether to use the readymade royal icing(just add water) or to prepare from scratch?I'm just afraid those raw egg whites will cause tummy upset to my kids. Hope to get your reply soon :)
Hi! I don't use fresh egg whites, only meringue powder for that reason. The meringue powder listed above contains pastuerized egg whites so there is no need to worry about contamination. You only need to add powdered sugar and water. Thanks for your comment!
DeleteHi Amber,
ReplyDeleteI love your tutorials, thanks very much for sharing your talent with us!
I tried your royal icing recipe but unfortunately it did not turn out as I hoped it would. When it dried it was very dull and somewhat porose (hope it's the right word). And after an hour or so it separated (in the bowl, not on the cookies). The recipe seemed foolproof to me. Do you have an idea where I made the mistake?
Hope you can help me, thank you very much.
Diana
Hi Diana,
DeleteI've found that the faster my icing dries, the shinier it is. I keep my cookies in front of a fan after I've iced them. Oh a humid day with no fan, it is possible that the icing will come out dull and porous.
The icing will separate when left to sit for a while, but usually that happens after a day or two so I'm not sure why it happened so quickly.
Hi Amber,
DeleteThank you very much for taking the time to answer! I'll try it with a fan, thanks for this tip.
hieee , my name is latika, and really i love your videos, but as i stay in india its difficult for me to find these products. so dud you please recommend me the proper indian names and websites where i can find cutters, icing bags, stuff... in inr!
ReplyDeletehey, laura here.
ReplyDeleteI just found your blog through a german websitefor recipes of all kinds ;)
Your work is amazing!
But what can I use instead of the Meringue Powder ?? I'm not sure if I can get this in Germany...
Thanks!
Hi Laura! You can substitute dried powdered eggwhite in this recipe. You can also use fresh egg white, but I don't have a recipe for that. Thanks for your comment!
DeleteI love your work , I will try the recipe tonight we are making christmas cookies, but I haven't found a recipe for a good cookie, my cookies crumble, I tried to make the cookies using cake mix hoping it would hold better do you have any suggestions,
ReplyDeleteHi
ReplyDeleteYour work is stunning. Do you have any advice of how to keep your cookies crisp after icing them as mine seem to go softer after icing application.
Many thanks and again well done on your work it is outstanding.
Hello! Do the cookies become so soft that you are unable to handle them? I prefer my cookies to be a little soft after icing so my recipe might not be what you're looking for. Thanks for your comment!
DeleteAmber where can I find the scribe you use when decorating your cookies? Seems like a great tool to use for multi purposes. Thanks so much! Becky
ReplyDeleteHi Becky! The scribe that I use was purchased in the bookstore of The Culinary Institute of America. I haven't been able to find that same one anywhere else, but Country Kitchen sells a similar product.
Delete