Hi! I don't use corn syrup so I can't say for sure but I have also heard corn syrup makes icing shiny + softer when dried. Maybe add just a few teaspoons to try. The faster royal icing dries, the shinier it stays. When I use my recipe, sometimes I use the oven drying method. Turn the oven on the lowest temperature possible, put your decorated cookies on a baking pan and put them in the oven for a couple minutes. Too long and they can crack, but the heat gives them a nice glossy look! Or place the decorated cookies in front of a fan (but not too close or it can cause the icing to ripple). Happy baking! 💖
@@tangmenmarak7356 it's sweet! it doesn't have too much taste on its own but tastes good with sugar cookies or gingerbread 🙂 if you'd like, add 1tsp vanilla extract 💖
Is this able to be frozen? I don’t usually make large batches of cookies, I make the dough, freeze it, then bake very small numbers at a time. I freeze buttercream for cakes, so I’d love to find cookie icing that tastes good and can be frozen.
You can freeze it! Just make sure to put the icing in a super airtight container! I freeze royal icing before adding food gel dye, I don't love the results after dyed icing thaws. When I go to use the icing, I let it thaw at least overnight in the fridge, then mix it in a stand mixer to bring it back together if it separated. I add a few drops of water sometimes to bring it back to life. Good luck!
@@midwestandwonder Awesome! (I always prefer to freeze undyed icing/frosting. So much easier to deal with!) I have a vacuum sealer, so airtight is easy enough. :D Thank you so much!
Yes! Substitute meringue powder using the instructions on your package. (Usually its 2 teaspoons of meringue powder mixed with 2 tablespoons of water which equals 1 egg white).
It's mostly just sweet because of the powdered sugar, for more flavor you can add vanilla extract! when its piped on a yummy sugar cookie, it's a nice combination :)
I think most recipes add lemon juice for flavor. If you want a nice bright lemon flavor, it would take way too much lemon juice and the icing would be too runny. Use 1/2 tsp lemon extract instead. Personally, I don't think royal icing needs any extra flavor when you have a tasty/buttery cookie to pair it with 🤗
@@yoyoyiggityyo17 I do t trust eggs from China and the FDA wants people to be sick here in America we have ingredients in our food that’s banned in other countries so be careful what you eat
awesome, thanks for sharing!
you're very welcome!
You are Good teacher
That's very kind, thank you!
Hi thanks, I have read that adding corn syrup will help the icing to be more shiny, is that true?
How do you keep the frost shiny after it is dried?
Hi! I don't use corn syrup so I can't say for sure but I have also heard corn syrup makes icing shiny + softer when dried. Maybe add just a few teaspoons to try.
The faster royal icing dries, the shinier it stays. When I use my recipe, sometimes I use the oven drying method. Turn the oven on the lowest temperature possible, put your decorated cookies on a baking pan and put them in the oven for a couple minutes. Too long and they can crack, but the heat gives them a nice glossy look! Or place the decorated cookies in front of a fan (but not too close or it can cause the icing to ripple).
Happy baking! 💖
@@midwestandwonder keep decorated cookies in oven at 40-50C for 20 minutes to make icing surface glossy look.
What does it tastes❤😊
@@tangmenmarak7356 it's sweet! it doesn't have too much taste on its own but tastes good with sugar cookies or gingerbread 🙂 if you'd like, add 1tsp vanilla extract 💖
Is this able to be frozen? I don’t usually make large batches of cookies, I make the dough, freeze it, then bake very small numbers at a time. I freeze buttercream for cakes, so I’d love to find cookie icing that tastes good and can be frozen.
You can freeze it! Just make sure to put the icing in a super airtight container!
I freeze royal icing before adding food gel dye, I don't love the results after dyed icing thaws.
When I go to use the icing, I let it thaw at least overnight in the fridge, then mix it in a stand mixer to bring it back together if it separated. I add a few drops of water sometimes to bring it back to life.
Good luck!
@@midwestandwonder Awesome! (I always prefer to freeze undyed icing/frosting. So much easier to deal with!) I have a vacuum sealer, so airtight is easy enough. :D
Thank you so much!
Can we use meringue powder and make the royal icing and bake the tarts
Yes! Substitute meringue powder using the instructions on your package. (Usually its 2 teaspoons of meringue powder mixed with 2 tablespoons of water which equals 1 egg white).
Hello i just wanna ask. What does it taste?
It's mostly just sweet because of the powdered sugar, for more flavor you can add vanilla extract! when its piped on a yummy sugar cookie, it's a nice combination :)
Are the egg whites safe to eat raw?
There is a slight risk, I suggest getting pasteurized liquid egg whites that come in a carton, find it in the refrigerator section of a grocery store!
can i use half of the ingridients for half of it?
yes you can!
Thanks very easy
thanks for the feedback :)
Does it melt and separate?
Nope!
❤
arrrrrggg I need to make this now for my mums cake but I dunno if this is too much lolz sossssss soooossss an then I have to make soup lol fml
@@chrismac628 I recommend using royal icing for cookies! Try american buttercream or swiss meringue buttercream for cakes!
@@midwestandwonder was delish on my coconut and apple cake I find a lot of them too sickly sweet lol panic is over 😂😂
@@chrismac628 Thanks for sharing that! I'm glad it worked out!
You didn't add some of a lemon juice...the others add..which way better ??
I think most recipes add lemon juice for flavor. If you want a nice bright lemon flavor, it would take way too much lemon juice and the icing would be too runny. Use 1/2 tsp lemon extract instead.
Personally, I don't think royal icing needs any extra flavor when you have a tasty/buttery cookie to pair it with 🤗
@@midwestandwonder thank you 🌹
@@midwestandwonder lemon juice or Cream of Tartar are used to control the sugar's crystallization process.
tastes gross tho
we all like different things 😊
Salmonella I dare you
thats why pasteurized egg whites are great ☺️
Use asian eggs. For some "unknown" reason America eggs are unsafe when raw
@@yoyoyiggityyo17 I do t trust eggs from China and the FDA wants people to be sick here in America we have ingredients in our food that’s banned in other countries so be careful what you eat
How long does it take to dry