Icing, do you have a recipe?
powder, can I use something else instead?
poisoning risk) you can use fresh egg whites or
if you can find use pasteurized egg white instead. If using these don’t
add liquid when making the icing, thin it down after it’s made with water to
achieve desired consistency.
powder and where can I find it?
egg whites, cream of tartar and some corn starch, that keeps it from clumping.
cream of tartar?
stabilize royal icing.
lemon flavor, can I use something else instead of lemon juice?
wrap and a lid.
kept at room temperature for up to 2 weeks, you will have to remix it before
royal icing keep?
applications but ii loses some of its qualities, so I wouldn’t recommend it for
red royal icing?
use Americolor Brand) until the icing turns dark pink and turn light red. I
then cover icing and I let it rest overnight or even for several day. Letting
the icing rest allows the dye to mature and color deepens overtime. If needed
add more food color.
I use Americolor Brand) until the icing turns dark gray I then cover icing and
I let it rest overnight or even for several day. Letting the icing rest allows
the dye to mature and color deepens overtime. If needed add more food color.
cookies decorated with royal icing, do I need to cover them, or put them into
them, it helps to have a fan running close by to promote air circulation, it
helps with faster drying, achieving nice smooth sheen finish on the icing.
Don’t cover drying cookies and don’t put them into the fridge.
how do you speed up the drying process, icing is not drying fast enough?
You can also speed up drying process by baking icing cookies at the lowest oven
setting(mine is 170F) for about 10-15 minutes) A nice crust will develop on the
top. Icing maybe still wet under the crust, but you can continue with a second
layer of royal icing decorations. If you plan on writing on cookies using
edible markers, wait till the icing has dried through.
bleeding and how can I prevent it?
with dark colors, like black and dark red. Try letting dark color icing
rest/mature overnight before using on cookies. You can also add little bit of
corn syrup to the icing, I find it helps with bleeding as well. I’d say 1 tsp per 1 cup of icing.
with royal icing have spots on them, what happened?
humidity and climate. I find it pretty much impossible to fight. Dehumidifier
helps or try drying cookie in dehydrator if you own one.
royal icing, do you use water to thin it down?
10, 15, 20 second consistency?
applies for different consistencies.
to ice the cookie.
airtight container layered between wax paper sheets.
cookies last for?
their shelf life by adding glycerin to
the cookie dough. About tablespoon per 3cups of flour.
seal the bags using Impulse Heat Sealer.
I demonstrate how to do that here .
cookies for shipping?
squares, plaques. Pointy shapes like stars or long thin shapes are more likely
to break in the transit. Cookies are layered between sheets of bubble wrap, keep little room
between each cookie so they are not touching. Make sure to fill in every corner
really well, so that when you close the box and shake it you don’t hear
anything shifting. Make sure the inside
walls are well protected with the bubble wrap, so that the cookies are not
touching directly the box but the bubble wrap is between the box wall and the
cookie. Label box Fragile, Handle with Care.