Hello Stephanie. I can only say that I Love, Love, LOVE this recipe. I have been making it for over a year now. It has NEVER failed me. Easy to work with & the taste is AMAZING. Found ‘Little Cookie’ last year and the videos you make are so good. I even use your cookie recipe. Please keep making great videos. Thanks so much for sharing with all of us 😀💖💖
I've used this royal icing recipe for several years. It is good. But just note: you will need at least TWO BAGS of POWDERED SUGAR to make one batch of this recipe. If you notice she adds in the entire 2lb bag of powdered sugar to start with. Then proceeds to add MORE powdered sugar that isn't mentioned in the ingredient list. I learned this the hard way that you'll always have water on hand to THIN your royal out but the **only way** to THICKEN it up is to add in a bit more powdered sugar. So if you don't have that extra bag of powdered sugar you might find yourself in a situation with watery icing & no way to thicken it up. Again this is a great recipe & I recommend...just be sure to have at least 2lbs of powdered sugar PLUS a bit extra on hand. Also I have found that a 2 lb bag of powdered sugar will easily make enough icing for 4 DOZEN cookies....if you plan out your cookie designs & colors ahead of time. Thought I should share that too. Happy cookieing! ☺️
It really depends on a few factors. Lots of different things can affect how long your cookies take to dry. But with using her recipe I have had some good results def. Some ppl say using a dehydrator (or a toaster oven on the dehydrate function which I just learned some have 😳) can really help to avoid craters in the icing. I think it's best to keep the consistency slightly THICKER and dry it quickly to avoid craters. I sometimes can thin it too much and it does me no favors. But overall I do recommend this icing recipe ☺️
I'm new to decorating sugar cookies. I found a great cookie recipe last year, and I can bake delicious cookies in uniform shapes, but that's as far as I got. This year, I'm committing to learning decorating. This recipe tastes amazing. I've watched this video so many times, and I've made one batch so far. I've mixed a few colors, and I'm now practicing consistency, outline, and flood. I am refrigerating the icing pulling it out in the morning to warm up and practicing. I'm amazed how well the colors have developed. Today, my flood consistency was all wrong, but I'm getting better at outlining. This is definitely a craft that will take a lot of commitment and practice. Thank you for your teaching.
I'm so happy to hear you're giving it a try!! It will come and it will get better and better!! Pretty soon you'll be a pro and look back and be amazed at how far you've come!
I love the taste of your icing! I found your channel a year ago and I love this recipe. Before I made my royal icing with real egg whites and did not like the taste or how it mixed together. I made cookies for Christmas and my brother said they tasted better than the bakeries. I now love sugar cookies with royal icing. I didn't before.
Thank you! I did the same thing, when I first started, I used raw egg whites and I hated the taste and even the smell when I would bite into it. So I'm so glad there's an alternative 😁 and that also tastes good! My family can't get enough of my cookies, and they'd be honest if they didn't taste good, so I knew I had a good tasting recipe haha
Thank you for making so many professionally filmed and narrated videos. I don't even bake and I've watched a dozen or more of your videos. It fascinates me to watch you work magic with the colors and the intricate designs. I hope your time spent is paying off - literally. Many thanks for your dedication to inspire, mentor and teach all of us!
Thank you so much, that really means a lot! I've been trying to always improve my videos over the years so I'm glad it's working and that you enjoy watching them ♥️ thank you for the support!!
I highly recommend this channel to bakers new and old! Only wish I had it years ago. Very clear and useful information from start to finish! Happy Decorating!
I've made tons of cookies in my life, but I've never made royal icing before or decorated cookies with royal icing before. I've always wanted to, but thought I wasn't going to be good enough at it. Well, I mustered up the courage after watching many of your videos and I have to thank you SO much because I did it!!! My husband is very impressed! They're not bakery quality, but I'm pretty damn proud of myself, haha! I'm going to let them dry on a rack overnight and try to do more detailed decorating tomorrow. Thank you, thank you, thank you!! Your channel is AMAZING and I just adore how thorough you are and how you don't rush through the videos just to make them short!
I'm so happy to hear this! That's awesome 🥰🥰🥰 I know it seems so scary to do it for the first time, but it's a lot of fun and you feel so proud of yourself because they're definitely a labour of love!! Glad your husband loved them too 😁
Very nice video. The best hack to get a nice deep red is to mix a pink icing first, then you do not have to add so much red. You are an excellent teacher .
I love the way you explain the techniques you use. You're a great teacher. Today will be the first time using your royal icing recipe. I can't wait to see how my gingerbread looks this year!
@@LittleCookieCo it worked beautifully. Yesterday I had a gingerbread decorating party and then icing was perfect for piping and painting. My sisters and nieces are so creative.
I could watch you all day long. I have told you before that you explain everything in such detail and easy to understand. I appreciate you and your tutorials so much, thank you and God Bless you...
Thank you so much!! Sometimes I have so much to say and try to fit it all in the video but can't haha, so I tried my best to slow down and show each detail! Glad you find it helpful ❤️
I’ve been watching you for years and you are one of the few bakers I trust. Taste is everything to me, if it’s a beautiful cookie and tastes like stew what is the point of all that work. I have a big bake this week, my best friend’s wedding. I will be using fresh lemon juice instead of the butter flavor because it SO cuts the sweetness and it’s Spring! I’m gonna trust you!
Aww thank you, that means so much to me!!! Lemon juice is a great idea and especially since it's spring, it's perfect!!! Everyone will love them, best of luck!!!
You are such a wonderful teacher! I am getting ready to try this for the first time and feel very confident that my cookies will turn out great with how well you have explained things. Thank you so much!
Thank you so much!!! The best way to do it is just to dive in and give it a go! We all go through a learning process and we all start at the same level! It will be fun and will be something you want to keep doing and improving and it will be amazing! I know you can do it!
Spectacular again! I made your cookie recipe a couple days ago, with the dark brown sugar, and they are perfection. My first edge icing was too dry, but functional. My first flood was perfect. The white icing parts went great, my coloring will take practice...the black was spirulina green until it dried. I've learned TONS from your videos, and this one I learned to let the icing sit to allow bubbles to rise. None showed on my cookies, cuz of the scribe tool. Thanks again! (Oh, I didn't sell any, cuz I started them too late to finish in time for the sale, and my artistic skills need some practice. My neighbors will love them, though.)
This makes me sooooo happy 😁🥰😁🥰 yay!! This is awesome! It sounds like you had an amazingly successful set and I'm sure your neighbors will absolutely love them! You learn so much every time you decorate cookies and that's how you build all the skills to make them better! Great job ❤️❤️
I used the icing recipe and your sugar cookie recipe to make Christmas tree cookies for Christmas. They were fantastic. Guests couldn't believe how good they tasted and that I made them. I think the butter emulsion makes a huge difference. Thank you for your videos. Happy New Year!
That makes me so happy to read, thank you so much!!! I'm so glad you loved it!!! The butter makes such a good flavour but not overpowering where you know what it is and may not like it. It just works perfect with the cookies!!
Just wanted to say “Thank You” for sharing your recipe and video!! It made a huge difference in my cookie decorating process 😊 I have always struggled with getting the consistency correct, but I followed your instructions exactly and decorating today was a breeze!! You have gained a new follower ❤
Yay!!! That makes me soooo happy, thank you ♥️♥️ I'm so glad it worked well for you! It makes such a huge difference when your icing is right, decorating is so much more fun!!
Thank you so much for sharing this great recipe and for not rushing through the how-to!!! I love watching your videos because I actually do learn so much. I made this recipe for the first time on Christmas Eve and man, it is great! So easy to get the right consistency and it behaves so much nicer than some of the other recipes I've tried. I love the way it looks when it dried! Thanks again. - Newbie cookier since Feb 23
What a wonderful video for a newbie, which I am! I so appreciate all the details, especially re the different icing consistencies. I am really looking forward to making a batch of Valentine's Day cookies very soon. Thank you for being such a great teacher!
When I first started 'cookie-ing' December 2021, your videos were the first that I found. now I have a cookie business, and this is the SAME recipe that I STILL use 2 years later. The #1 comment I get from customers is that my cookies aren't hard as rock like others. and yes, my cookie recipe is also yours! so THANK YOU for making my life so much easier, even 2 years later!🤎🤎🤎🤎🤎
I used your icing video before on last years Christmas cookies and this years Valentine's Day cookies. While the other video contains the same recipe being straight to the point, I really appreciate the in depth details you give in looking for signs of the consistency icing desired. Thank you for this! I am in the process now of whipping up a lovely batch for this years Christmas cookies. Thanks again! Merry Christmas!
Thank you so much!!! I wanted to add some more detail and better shots to this video, so glad it helped!! And hope you have a very Merry Christmas ❤️❤️
Okay, I tried this icing recipe and am wondering WHERE it has been all this time? I found this recipe to be so much easier to control consistency then the recipes without corn syrup. I also found the finish on the cookies to be shinier. Thanks for sharing, it is a game changer for sure!
I’ve used your recipes for sugar cookies and Royal icing for the first time about a year ago. I must say your recipes are fool proofed. I’ve only made them 3 times all together so I’m hardly an expert. But it appears with your recipes you can’t go wrong. I did cookies for last year Christmas, than Chinese New year, and just repeated the Chinese New Year just this past weekend. That’s very true that red is very challenging to achieve in the right shade. And for the Chinese New Year the right shade of red is very important. I started to worry I would never get that red right. It turned out perfect but I had to use so much food colouring it wasn’t even funny. After all that baking, decorating, and after all the celebrations, I finally ate one of my red cookies last night. My mouth, tongue, and teeth all turned red. Now… that was funny! All this food colouring doesn’t come off easily either. 😂 Anyways, there are so many tricks to the trade. I have used only three colours this time. I needed to simplify the process as much as possible. Three colours equals six bags of royal icing anyways. Read, white, and black plus some gold coloured sugar made the trick. Oh, sorry I’m lying… I made black only in one, the thick consistency, just for details of the design. My red flooding icing turned out just a bit too thick. I’ve only realized that when it was already in the bag so I had to work around that. I’ve noticed my bags were pretty stiff too, and with 2 edges, which made it tricky to make the outline nice and round instead of looking like a flat ribbon. It was nearly impossible to soften the tips down. I halved the icing recipe and still have a lot of icing left. I may use it for Valentine’s Day since red and white are just the perfect colours. The tips on how to store the icing come very handy at the moment. Thanks a lot for the tutorials. Thanks to you my cookies were great success! ❤
Yours is the only recipe I use. It’s easy to substitute flavors! My customers love the taste and appreciate that it’s not a hard bit. My favorite flavoring is the cream cheese flavor!
I have decorated cookies for years but always use buttercream as royal tastes terrible. I’ve never heard of the butter emulsion and I am so excited to try your recipe! Maybe now my cookies will taste great AND look great! Thanks for the video. 😊
Im from Germany. So I write in german.....ich brauchte 300 gamm mehr Puderzucker um die Konsistenz zu erreichen, es war danach nicht so fein...eher kristallisiert. Ich hab butteremulsion und weiss bzw.maissirup angepasst an die Menge.vlt liegt es am Zucker in Deutschland. Trotzdem ist das Ergebnis wunderschön und fällt nicht zusammen. Der Geschmack ist besser sonst. Also nicht irritieren lassen von der Konsistenz am Anfang. Thanks a lot for the recipe❤
I’m new to icing and making roll sugar cookies. I just love your teaching method and how calm and step by step you do. I have always wanted to learn this and you’ve made this so easy to follow! I’ll be decorating my first batch of roll sugar cookies and using your recipe as well! I’m so excited to start doing these! You’ve got my follow and also have shared your channel for others that love to bake and decorate! Merry Christmas and Happy New Year to you and your family!!! 🎄🙏
Thank you so much, I really appreciate that ❤️❤️ Hope you have a very Merry Christmas as well and all the best to you and your family in the New Year as well ❤️
Little cookie, hoy he aprendido mucho tengo 11 años que empece con esto y cada vez aprendo mas, pero con la receta que me dieron en un principio y las que he adquerido no se igualan a esto, quede admirada de tu explicacion, siempre que encuentro una galleta con calidad, me pregunto cuando voy a encontrar alguien que me enseñe, lo que tu hoy, quisiera intentarlo, pero aqui no encuentro todos los materiales (butter bakery emulsion) como lo puedo sustituir, que aporta este ingrediente a la mescla?, ni que decir de tu tutorial, muy agradecida y mas si me pudieras contestar
Wow, solo 11 años 😁 yo tambien empeze a hacer postres en ese edad (pero no galletas asi!!) Eso butter bakery emulsion es solo para poner sabor, entonces no tienes que usarlo, es solo un sabor que me gusta usar! Y tengo muchas tutoriales en mi canal, trato a hacer videos en los preguntas que todos tienen sobre galletas. Ojala que lo escribi bien y que me entiendes porque mi Español no es el mejor ❤️
This was super helpful, so I thankful you've included measurements in the description. Had to get some maths going to convert to Australian measurements.
Wow!! I love that my videos make it all the way from Cameroon from Canada!!! You can also use egg whites (here they aren't alwyas safe to eat raw so people tend to prefer meringue powder). I don't have a recipe for that but there are many online!
can we add cream cheese bakery emulsion along with the Butter? I’m looking for a cream cheese royal icing to go with my cinnamon spice sugar cookies. Love you icing! 😋
I never knew about them until I started getting more into cookies but they are such a game changer and it's really cool all the different ways you can cut them and use them for different ways to pipe!!
Thank you so much!! I don't know what it could replace it unfortunately, but worst case you could leave it out. It just dries a bit harder without it. I know other countries call it karo syrup, or something along those lines, so maybe you would have that?
I do sometimes! When I have smaller details or sections to do, I tend to just make outline consistency only for that colour and then I'll use my scribe to smoothe it out. But that's only if I'm doing small sections in that colour. Otherwise I tend to always use the 2 consistencies. I find it gives me better designs that looks sharper and i can flood faster when I don't have to worry about it going over the edge!
Stephanie thank you for sharing your invaluable experience with everyone. Unfortunately Butter flavour won't ship to Australia! Thank you for the new version of sugar cookie, I loved it. I started cookie baking with you and yesterday went back to watch your video to make a new batch ready for my daughter's birthday and noticed you have just uploaded a new version. Thanks. Question: May I use EGG REPLACER for Meringue powder at all?
You can always leave our the butter flavour or replace it with almond extract or any flavour you'd like!! And not too sure about the egg replacer as I've never used it, but i think it could work?? Wouldn't be harm in trying a small batch!
I have tried others RI recipe. Decided I wanted to try something different. Here I am on your page I subscribed. I’m excited to try this recipe for an upcoming order.
I don't re whip mine, if it's over whipped sometimes the icing gets too crumbly on the cookie when dry. But sometimes I will just stir it a bit with a spoon, or if I'm adding colour and stirring it in, it's sufficient!
Thanks for this recipe and tutorial! I’m wondering if this icing dries stiff enough to use edible markers on without breaking through the icing? Wanting to use as a kids cookie craft and kids can be pretty heavy-handed! Thanks!
Once it's fully dried, it's definitely hard enough to draw on with edible marker! I've had my kids draw on them with markers and even with a fine point marker in this linked video, it works! th-cam.com/users/shortsv3fe0Ohh-5I?feature=share
Hi Stepahnie. I have used Wilton gel colour for red, and to get it to the colour I want, I find the frosting tastes horrible. Does using Americolor or Chef Master brand prevent this? I am definitely going to try your recipe. Maybe it will finally be THE ONE! Thank you for sharing your incredible talent with us!
Thank you so much!! I hope you like it, I've had lots of good reviews 😊 and I've never had issues with the taste of Americolor kr Chefmaster, I know I hear that a lot with wilton though. I've also heard great things about hobby lobby brand red but I've never tried it as I don't have one near me. Hopefully one or those will work way better for you!
My hubby loves to bake and so I’m going to share your cookie and icing recipe for him to make us sugar cookies for Christmas:) Thank you for sharing with us:) Merry Christmas and God bless:)
Thank you in advance for your help. Should one only add super white color to white icing? If you added to super white and then unexpectedly needed to color part of that white, will there be any issues or color saturation problems by using super white base frosting?
Hi Stephanie I am new to cookie decorating and looking forward to starting I've taken one or two classes, my question is how do you know how much icing you need for piping or flooding set aside when you're doing cookies. I'm afraid if I put too much aside for outlining and I didn't save enough for flooding how do you figure that out . Thank you
Thank you!! And I did, I usually use a lower temp, not very warm as I don't wanna dry them out more. It's more for slightly warm air and air circulation. Some of them get quite hot and you don't want that! Also your icing may crack if it's too warm as the change in temp sometimes makes it crack (like if you've moved the cookie too fast as the icing is drying). Here's the video th-cam.com/video/1N1h9Gpn8hs/w-d-xo.html
Thank you for this video, it is excellent! I am wondering if you have ever had issues with coloring the icing because of putting the white in first. I tried to make a violet purple and it came out blue. I was surprised and confused. I used an adequate amount of the violet gel coloring. Do you have any thoughts on why this might of happened?
It may be the brand (make sure you arr using gel colours as they are more concentrated) and I've hear sometimes people have issues with purple/violet where it comes out blue. I never really had that I can remember but I've heard others have. I like Americolor regal purple or electric purple, both work well for me!
Thank you so much! Your recipe taste soooo gooddd ❤ but I don't know why my icing is not hard and easily lose its form when I put it on a bag for packaging, can you help me to fix it?
So glad you love it. Make sure that you whipped it on medium speed for 30 seconds to a minute. Then make sure you let your cookies dry uncovered (so out on the counter for 8 hours or so) before you put them in bags for the icing to fully dry!!
Hi there . I loooove your channel. Which is the best meringue powder? I have Wilton’s at the moment. But there is also meri-white & Squires . Susan (baking for business)
Hi! Thank you ❤️❤️ Witon's isn't bad but I prefer to buy one from cake or cookie supply stores as I find they taste a bit better. Im not familiar with those other brands but I get mine from Flour Confections. But there are lots of good ones that some cookiers sell as well!
Hi Stephanie!! I just got into cookie decorating and am hooked! Your videos have been what I’m using to learn so thank you! One issue I’m running into and can’t seem to quite figure out- I seem to not be able to cover my outline with the flood so you can see it on the sides of the cookie. Or I add too much and it spills over the sides. Any tips?? Thanks!
I'm so glad you enjoy them, thank you ♥️ a couple things, let your outline dry before you flood, it holds the icing in place better, if it's too thin (like you cut your hole in the bag really small) the border will be really small too, so make sure then outline line isn't too thin. And if your flood is too thin, it will run off your cookie more easily. Also, try no to put too much flood if it's on the thinner side. Don't worry about seeing the outlines when you look from the side. Mine are visible but from the top or when lookin at the cookies normally you can't really notice it. I have this video, it may help too seeing how I do it: th-cam.com/video/HIYEAOa3ry4/w-d-xo.html
I would use something between a flood and outline. If it's too loose, you will lose the details as the icing will melt together, if it's too stiff, then it will be hard to brush the icing, so I'd say a loose outline would be your best bet!!
Yes!! You can definitely freeze them and they taste just as amazing if not better! Just make sure your icing is fully dry before you freeze them, then pack in an airtight container, and when you go to have the cookies, make sure to take them out and let them fully defrost before you open the container. That's all!!
I usually let it sit 5-10 minutes minimum! Sometimes I'll start outlining my cookies and then come back and bag the rest of my flood so I don't have to wait!
Should you have added the rest of the liquid first like the emulsion n extract before adding more water in case that’s enough liquid anyway so no more additional powdered is needed?
Hi.. I've been using a recipe that had you mix on low-medium for 5-6 minutes. Looking forward yo trying yours but wondering how long total in minutes you would say mix your icing initially? Thank you. Love your teaching methods!
I usually combine everything, then I turn it up to medium for 30 seconds to a minute. Just enough for it to look a bit more fluffy and whipped and not look so glaze like! I've overbeat it more than I like to admit so I'm cautious on how long I beat it for now haha
Hi there :-) Thanks again for your amazing videos! They are extremely helpful. I have another question for you. I am wondering what red and black food coloring you use? I recently used my red food coloring and it tasted bitter, I am wondering if there is something better than what I bought. I have a set of JeLife food coloring gel. Thanks again, I am very inspired by your artistry!
Thank you so much!! My go to colour for red and black are Americoloe Red Red and Americolor Super Black. Sometimes they are hard to find so I also like the Chef Master colours as well!
Thank you!! Sorry I must've missed your comment initially and just came across it now! You can make royal icing with egg whites instead of meringue powder, I just don't have a recipe for that one. But there are many great ones online!
You can definitely do it! I would just add all the wet ingredients at the same time (that will help it mix better) and then near the end when it's all mixed well, whip it for a minute or so until you see it change to a fluffier texture. Then, I would add a few spoons of powdered sugar to thicken it up if needed and stir it in with a spatula or give it a quick mix if the beaters can handle it!
Hi there 🙂 this tutorial is so helpful! Thank you so much for the high level of detail! I recently bought some glycerine for a different recipe, could this be substituted for the corn syrup? Thanks again! I subscribed to your channel🙂
I know some recipes have called foe glycerine and corn syrup but I can't remember if I've just tried with glycerine. But I think they may be similar, maybe you don't need as much though. Royal icing can also be made without corn syrup, so I'd say give it a try, I think it would work!!
The whisk tends to put too many air bubbles in the icing and it's much easier to over whip it when using the whisk. As much as thick fluffy icing looks amazing, once it dries on the cookies, it has lots of air pockets that make the icing less sturdy and break easier (like if you push with your finger gently the icing indents or breaks). This is what I've learned from my experience when I've overwhipped my icing. If you have a regular mixer with regular beaters, those are fine, as they don't whip as much and fast as the kitchenaid style whisk.
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Hello Stephanie. I can only say that I Love, Love, LOVE this recipe. I have been making it for over a year now. It has NEVER failed me. Easy to work with & the taste is AMAZING. Found ‘Little Cookie’ last year and the videos you make are so good. I even use your cookie recipe. Please keep making great videos. Thanks so much for sharing with all of us 😀💖💖
Thank you so much!! That makes me so happy to hear!!!
I've used this royal icing recipe for several years. It is good. But just note: you will need at least TWO BAGS of POWDERED SUGAR to make one batch of this recipe. If you notice she adds in the entire 2lb bag of powdered sugar to start with. Then proceeds to add MORE powdered sugar that isn't mentioned in the ingredient list. I learned this the hard way that you'll always have water on hand to THIN your royal out but the **only way** to THICKEN it up is to add in a bit more powdered sugar. So if you don't have that extra bag of powdered sugar you might find yourself in a situation with watery icing & no way to thicken it up. Again this is a great recipe & I recommend...just be sure to have at least 2lbs of powdered sugar PLUS a bit extra on hand.
Also I have found that a 2 lb bag of powdered sugar will easily make enough icing for 4 DOZEN cookies....if you plan out your cookie designs & colors ahead of time. Thought I should share that too. Happy cookieing! ☺️
Very helpful, thanks. How long on average does a cookie take to dry?
It really depends on a few factors. Lots of different things can affect how long your cookies take to dry. But with using her recipe I have had some good results def. Some ppl say using a dehydrator (or a toaster oven on the dehydrate function which I just learned some have 😳) can really help to avoid craters in the icing. I think it's best to keep the consistency slightly THICKER and dry it quickly to avoid craters. I sometimes can thin it too much and it does me no favors. But overall I do recommend this icing recipe ☺️
I think the implication would be (for me) is just not to add too much water in the first place.
I'm new to decorating sugar cookies. I found a great cookie recipe last year, and I can bake delicious cookies in uniform shapes, but that's as far as I got. This year, I'm committing to learning decorating. This recipe tastes amazing. I've watched this video so many times, and I've made one batch so far. I've mixed a few colors, and I'm now practicing consistency, outline, and flood. I am refrigerating the icing pulling it out in the morning to warm up and practicing. I'm amazed how well the colors have developed. Today, my flood consistency was all wrong, but I'm getting better at outlining. This is definitely a craft that will take a lot of commitment and practice. Thank you for your teaching.
I'm so happy to hear you're giving it a try!! It will come and it will get better and better!! Pretty soon you'll be a pro and look back and be amazed at how far you've come!
@balancesimplehealthy Can you share the cookie recipe you mentioned?
Here is the cookie recipe th-cam.com/video/ldqZzSSfhx0/w-d-xo.html
I love the taste of your icing! I found your channel a year ago and I love this recipe. Before I made my royal icing with real egg whites and did not like the taste or how it mixed together. I made cookies for Christmas and my brother said they tasted better than the bakeries. I now love sugar cookies with royal icing. I didn't before.
Thank you! I did the same thing, when I first started, I used raw egg whites and I hated the taste and even the smell when I would bite into it. So I'm so glad there's an alternative 😁 and that also tastes good! My family can't get enough of my cookies, and they'd be honest if they didn't taste good, so I knew I had a good tasting recipe haha
Going to try it
I also like this recipe, which is easy to do, too. Thank you
❤️❤️
Yay!! ❤️
Thank you for making so many professionally filmed and narrated videos. I don't even bake and I've watched a dozen or more of your videos. It fascinates me to watch you work magic with the colors and the intricate designs. I hope your time spent is paying off - literally. Many thanks for your dedication to inspire, mentor and teach all of us!
Thank you so much, that really means a lot! I've been trying to always improve my videos over the years so I'm glad it's working and that you enjoy watching them ♥️ thank you for the support!!
I love to watch your cookie decorating skills, nothing short of amazing.
Thank you very much 🥰❤️
I highly recommend this channel to bakers new and old! Only wish I had it years ago. Very clear and useful information from start to finish! Happy Decorating!
You are amazing, thank you so much ❤️🥰❤️
I've made tons of cookies in my life, but I've never made royal icing before or decorated cookies with royal icing before. I've always wanted to, but thought I wasn't going to be good enough at it. Well, I mustered up the courage after watching many of your videos and I have to thank you SO much because I did it!!! My husband is very impressed! They're not bakery quality, but I'm pretty damn proud of myself, haha! I'm going to let them dry on a rack overnight and try to do more detailed decorating tomorrow. Thank you, thank you, thank you!! Your channel is AMAZING and I just adore how thorough you are and how you don't rush through the videos just to make them short!
I'm so happy to hear this! That's awesome 🥰🥰🥰 I know it seems so scary to do it for the first time, but it's a lot of fun and you feel so proud of yourself because they're definitely a labour of love!! Glad your husband loved them too 😁
Very nice video. The best hack to get a nice deep red is to mix a pink icing first, then you do not have to add so much red. You are an excellent teacher .
That's a wonderful tip!! Thank you!!
Great video. I think making the many colors of flood and outline icing bags is harder than decorating the cookies!!!
I love the way you explain the techniques you use. You're a great teacher. Today will be the first time using your royal icing recipe. I can't wait to see how my gingerbread looks this year!
Thank you so much 🥰🥰 and I hope it works out really well for you ❤️❤️
@@LittleCookieCo it worked beautifully. Yesterday I had a gingerbread decorating party and then icing was perfect for piping and painting. My sisters and nieces are so creative.
Oh how awesome!! That sounds like so much fun and glad it went well!
I could watch you all day long. I have told you before that you explain everything in such detail and easy to understand. I appreciate you and your tutorials so much, thank you and God Bless you...
Thank you so much!! Sometimes I have so much to say and try to fit it all in the video but can't haha, so I tried my best to slow down and show each detail! Glad you find it helpful ❤️
I’ve been watching you for years and you are one of the few bakers I trust. Taste is everything to me, if it’s a beautiful cookie and tastes like stew what is the point of all that work. I have a big bake this week, my best friend’s wedding. I will be using fresh lemon juice instead of the butter flavor because it SO cuts the sweetness and it’s Spring! I’m gonna trust you!
Aww thank you, that means so much to me!!! Lemon juice is a great idea and especially since it's spring, it's perfect!!! Everyone will love them, best of luck!!!
I hadn’t touched royal icing in 10 years because it was always a pain. I tried this recipe and it was so easy! Results were great the first try.
Yes!!! I love to hear that, so glad it worked well!!! Thanks 🥰🥰
🧡🧡🧡 You've made cookie decorating so accessible! Thank you, Professor Cookie! 🧡🧡🧡
Awww thank you so much ❤️🥰🙏
You are such a wonderful teacher! I am getting ready to try this for the first time and feel very confident that my cookies will turn out great with how well you have explained things. Thank you so much!
Thank you so much!!! The best way to do it is just to dive in and give it a go! We all go through a learning process and we all start at the same level! It will be fun and will be something you want to keep doing and improving and it will be amazing! I know you can do it!
Omg! Finally, a good royal icing recipe with a perfect explanation 👏🏽👏🏽👏🏽 Thank you so much🙏🏽🫶🏼🍪
Aww thank you so much ♥️🥰
Thank you so much for sharing your knowledge and tips! I just made this icing and it is wonderful! 🎉❤
I'm so happy you love it!!! Thank you!!
Thank you SO MUCH for this info! I’m hosting a cookie decorating party tmrw and I so happy to use your tips for making the icing!
That sounds like so much fun!!! How awesome 🥰🥰
This is the best tutorial I ever encountered. TY ♥️
You are too kind, thank you so much ♥️♥️♥️
Spectacular again! I made your cookie recipe a couple days ago, with the dark brown sugar, and they are perfection. My first edge icing was too dry, but functional. My first flood was perfect. The white icing parts went great, my coloring will take practice...the black was spirulina green until it dried. I've learned TONS from your videos, and this one I learned to let the icing sit to allow bubbles to rise. None showed on my cookies, cuz of the scribe tool. Thanks again! (Oh, I didn't sell any, cuz I started them too late to finish in time for the sale, and my artistic skills need some practice. My neighbors will love them, though.)
This makes me sooooo happy 😁🥰😁🥰 yay!! This is awesome! It sounds like you had an amazingly successful set and I'm sure your neighbors will absolutely love them! You learn so much every time you decorate cookies and that's how you build all the skills to make them better! Great job ❤️❤️
I used the icing recipe and your sugar cookie recipe to make Christmas tree cookies for Christmas. They were fantastic. Guests couldn't believe how good they tasted and that I made them. I think the butter emulsion makes a huge difference. Thank you for your videos. Happy New Year!
That makes me so happy to read, thank you so much!!! I'm so glad you loved it!!! The butter makes such a good flavour but not overpowering where you know what it is and may not like it. It just works perfect with the cookies!!
Just wanted to say “Thank You” for sharing your recipe and video!! It made a huge difference in my cookie decorating process 😊 I have always struggled with getting the consistency correct, but I followed your instructions exactly and decorating today was a breeze!! You have gained a new follower ❤
Yay!!! That makes me soooo happy, thank you ♥️♥️ I'm so glad it worked well for you! It makes such a huge difference when your icing is right, decorating is so much more fun!!
Thank you so much for sharing this great recipe and for not rushing through the how-to!!! I love watching your videos because I actually do learn so much. I made this recipe for the first time on Christmas Eve and man, it is great! So easy to get the right consistency and it behaves so much nicer than some of the other recipes I've tried. I love the way it looks when it dried! Thanks again. - Newbie cookier since Feb 23
Yay!! I'm so happy to hear that you loved it 🥰 thank you!!!
What a wonderful video for a newbie, which I am! I so appreciate all the details, especially re the different icing consistencies. I am really looking forward to making a batch of Valentine's Day cookies very soon. Thank you for being such a great teacher!
Thank you so much!! I hope your valentine's cookie decorating went amazing ♥️♥️
When I first started 'cookie-ing' December 2021, your videos were the first that I found. now I have a cookie business, and this is the SAME recipe that I STILL use 2 years later. The #1 comment I get from customers is that my cookies aren't hard as rock like others. and yes, my cookie recipe is also yours! so THANK YOU for making my life so much easier, even 2 years later!🤎🤎🤎🤎🤎
That is so amazing, wow!! I started my TH-cam channel in 2020, so you've been there since the beginning!! Thank you so much ❤️❤️
I used your icing video before on last years Christmas cookies and this years Valentine's Day cookies. While the other video contains the same recipe being straight to the point, I really appreciate the in depth details you give in looking for signs of the consistency icing desired. Thank you for this! I am in the process now of whipping up a lovely batch for this years Christmas cookies. Thanks again! Merry Christmas!
Thank you so much!!! I wanted to add some more detail and better shots to this video, so glad it helped!! And hope you have a very Merry Christmas ❤️❤️
Thank you for metric units❤, I'm from Cracow (Poland) and it works for me better. I like watch your channel - cheers
You're very welcome, im Canadian and we use both here 😁 !! And how amazing that my videos are being watched in Poland ❤️ thank you!!
@@LittleCookieCoNot only Poland but their neighbours as well 😁I am watching from Prague 🇨🇿 😍
Oh so cool, thank you ❤️❤️❤️
Okay, I tried this icing recipe and am wondering WHERE it has been all this time? I found this recipe to be so much easier to control consistency then the recipes without corn syrup. I also found the finish on the cookies to be shinier. Thanks for sharing, it is a game changer for sure!
That makes me really happy, so glad you loved it 🥰🥰
I’ve used your recipes for sugar cookies and Royal icing for the first time about a year ago. I must say your recipes are fool proofed. I’ve only made them 3 times all together so I’m hardly an expert. But it appears with your recipes you can’t go wrong. I did cookies for last year Christmas, than Chinese New year, and just repeated the Chinese New Year just this past weekend.
That’s very true that red is very challenging to achieve in the right shade. And for the Chinese New Year the right shade of red is very important. I started to worry I would never get that red right.
It turned out perfect but I had to use so much food colouring it wasn’t even funny.
After all that baking, decorating, and after all the celebrations, I finally ate one of my red cookies last night. My mouth, tongue, and teeth all turned red. Now… that was funny! All this food colouring doesn’t come off easily either. 😂
Anyways, there are so many tricks to the trade.
I have used only three colours this time. I needed to simplify the process as much as possible. Three colours equals six bags of royal icing anyways. Read, white, and black plus some gold coloured sugar made the trick. Oh, sorry I’m lying… I made black only in one, the thick consistency, just for details of the design.
My red flooding icing turned out just a bit too thick. I’ve only realized that when it was already in the bag so I had to work around that. I’ve noticed my bags were pretty stiff too, and with 2 edges, which made it tricky to make the outline nice and round instead of looking like a flat ribbon. It was nearly impossible to soften the tips down.
I halved the icing recipe and still have a lot of icing left. I may use it for Valentine’s Day since red and white are just the perfect colours. The tips on how to store the icing come very handy at the moment.
Thanks a lot for the tutorials.
Thanks to you my cookies were great success! ❤
I'm so glad to hear that the decorating was a success! And yes, those colours do temporarily stain (but the kids love it haha)!! Thank you 🥰🥰
Yours is the only recipe I use. It’s easy to substitute flavors! My customers love the taste and appreciate that it’s not a hard bit. My favorite flavoring is the cream cheese flavor!
Yay! I love that you love it 🥰🥰 and cream cheese is always one of my favourites too 😁 it's soo good!!
Thank you so much 😍 you have no idea how much this helped me, again thanks a lot
Yay, I'm so happy to hear that!!!
I have decorated cookies for years but always use buttercream as royal tastes terrible. I’ve never heard of the butter emulsion and I am so excited to try your recipe! Maybe now my cookies will taste great AND look great! Thanks for the video. 😊
Let me know how it goes 🥰🥰 thanks!!!
Thank you... You were very detailed in teaching. 💐👍💯
Thank you so much ❤️
Im from Germany. So I write in german.....ich brauchte 300 gamm mehr Puderzucker um die Konsistenz zu erreichen, es war danach nicht so fein...eher kristallisiert. Ich hab butteremulsion und weiss bzw.maissirup angepasst an die Menge.vlt liegt es am Zucker in Deutschland. Trotzdem ist das Ergebnis wunderschön und fällt nicht zusammen. Der Geschmack ist besser sonst. Also nicht irritieren lassen von der Konsistenz am Anfang.
Thanks a lot for the recipe❤
Thank you for a detailed tutorial, I am inspired to give it a try
Thank you 🥰🥰
I’m new to icing and making roll sugar cookies. I just love your teaching method and how calm and step by step you do. I have always wanted to learn this and you’ve made this so easy to follow! I’ll be decorating my first batch of roll sugar cookies and using your recipe as well! I’m so excited to start doing these! You’ve got my follow and also have shared your channel for others that love to bake and decorate! Merry Christmas and Happy New Year to you and your family!!! 🎄🙏
Thank you so much, I really appreciate that ❤️❤️ Hope you have a very Merry Christmas as well and all the best to you and your family in the New Year as well ❤️
Great video. Thank you for sharing.
Thank you 🥰
Thank you for sharing all the details. Will come back when I made mine.
You're very welcome! Hope your cookie decorating goes great 🥰
Little cookie, hoy he aprendido mucho tengo 11 años que empece con esto y cada vez aprendo mas, pero con la receta que me dieron en un principio y las que he adquerido no se igualan a esto, quede admirada de tu explicacion, siempre que encuentro una galleta con calidad, me pregunto cuando voy a encontrar alguien que me enseñe, lo que tu hoy, quisiera intentarlo, pero aqui no encuentro todos los materiales (butter bakery emulsion) como lo puedo sustituir, que aporta este ingrediente a la mescla?, ni que decir de tu tutorial, muy agradecida y mas si me pudieras contestar
Wow, solo 11 años 😁 yo tambien empeze a hacer postres en ese edad (pero no galletas asi!!) Eso butter bakery emulsion es solo para poner sabor, entonces no tienes que usarlo, es solo un sabor que me gusta usar! Y tengo muchas tutoriales en mi canal, trato a hacer videos en los preguntas que todos tienen sobre galletas. Ojala que lo escribi bien y que me entiendes porque mi Español no es el mejor ❤️
Thank you so much for sharing your recipe and explaining everything. The way that you did. I really appreciate it, thanks.
Thank you so much ❤️
AMEI SEU TRABALHO COM EXPLICAÇÃO PERFEITA PARABÉNS sou Elenice Nunes morro no Brasil muito obrigada por nos ensinar .😘😘.
Thank you!!!! I'm so flattered that my video reaches all the way to Brasil from Canada!! Amazing! I hope to one day be able to visit 🥰
I love your videos and your cookies are inspiring for a beginner like me! Thank you.
Thank you so much
This was super helpful, so I thankful you've included measurements in the description. Had to get some maths going to convert to Australian measurements.
Thank you so much! 🥰🥰
You're welcome! I watched another five or so today, too. You're awesome! Thanks again.
Aww you are so awesome, thank you 🥰🥰
Thank stephanie for the video it so interesting.
I'm from cameroon and we don't have meringue powder.
Wow!! I love that my videos make it all the way from Cameroon from Canada!!! You can also use egg whites (here they aren't alwyas safe to eat raw so people tend to prefer meringue powder). I don't have a recipe for that but there are many online!
Thank you for sharing your great knowledge!
You're welcome ♥️
Thank you for sharing with such generosity ❤ god bless you
You're so welcome!!
Such a great and informative video tyfs❤
Thank you so much 🥰🥰
Your icing is my go to for all of my cookies. This recipe is the best in my opinion. Thank you for sharing it.😊
You are amazing, thank you so much ❤️🥰
Amazing lesson,I love it
Thank you ♥️♥️♥️
OH MY GOODNESS! I just made my RI using this recipe and it was SO easy and turned out perfect! Thank you SO much!
Yay!!! That makes me so happy, thank you ❤️
Thanks for this wonderful tutorial! How long does it take the icing to dry?
Thanks so much for this informative video! Happy Holidays to you.🥰🤶🍥
Thank you so much, you are so kind ❤️❤️❤️ hope you have a wonderful Christmas and holiday!!! 🥰🥰🥰
@@LittleCookieCo 💕
Another fantastic tutorial and well done video. Thank you for sharing your insights.
Thank you so much 🥰❤️
can we add cream cheese bakery emulsion along with the Butter? I’m looking for a cream cheese royal icing to go with my cinnamon spice sugar cookies. Love you icing! 😋
You definitely can!!! Cream cheese is one of my go to's! You can use it on its own or with the butter!!
Hi I’m a real fan of you your brother is a great teacher
Aww so happy to hear that ❤️❤️
I’d love your recipe please!
It's written in the description of the video, if you expand that section just above the comments!
Thank you for the link for the tipkess bags.I did not know they existed . I ordered them. I am excited to use them.
I never knew about them until I started getting more into cookies but they are such a game changer and it's really cool all the different ways you can cut them and use them for different ways to pipe!!
Great video is there a sub for corn syrup?????
Thank you!!!!
Thank you so much!! I don't know what it could replace it unfortunately, but worst case you could leave it out. It just dries a bit harder without it. I know other countries call it karo syrup, or something along those lines, so maybe you would have that?
Thank you for sharing! Do you ever use the same consistency for outline and flood?
I do sometimes! When I have smaller details or sections to do, I tend to just make outline consistency only for that colour and then I'll use my scribe to smoothe it out. But that's only if I'm doing small sections in that colour. Otherwise I tend to always use the 2 consistencies. I find it gives me better designs that looks sharper and i can flood faster when I don't have to worry about it going over the edge!
Stephanie thank you for sharing your invaluable experience with everyone.
Unfortunately Butter flavour won't ship to Australia! Thank you for the new version of sugar cookie, I loved it. I started cookie baking with you and yesterday went back to watch your video to make a new batch ready for my daughter's birthday and noticed you have just uploaded a new version. Thanks.
Question: May I use EGG REPLACER for Meringue powder at all?
You can always leave our the butter flavour or replace it with almond extract or any flavour you'd like!! And not too sure about the egg replacer as I've never used it, but i think it could work?? Wouldn't be harm in trying a small batch!
I've always been too intimidated to try this but this tutorial was great and I'm going to give it a try!
Yay! I'm so happy to hear that. Thank you ❤️
I have tried others RI recipe. Decided I wanted to try something different. Here I am on your page I subscribed. I’m excited to try this recipe for an upcoming order.
Yay!! Thank you! I hope you love it ♥️
I love your tutorial.
One small question about left over icing from freezer. Would I need to rewhip again? With other recipes, i had to.
I don't re whip mine, if it's over whipped sometimes the icing gets too crumbly on the cookie when dry. But sometimes I will just stir it a bit with a spoon, or if I'm adding colour and stirring it in, it's sufficient!
Thanks for this recipe and tutorial! I’m wondering if this icing dries stiff enough to use edible markers on without breaking through the icing? Wanting to use as a kids cookie craft and kids can be pretty heavy-handed!
Thanks!
Once it's fully dried, it's definitely hard enough to draw on with edible marker! I've had my kids draw on them with markers and even with a fine point marker in this linked video, it works!
th-cam.com/users/shortsv3fe0Ohh-5I?feature=share
Excellent tutorial thank you
Thank you so much 🥰
Brilliant tutorial, everything explained in great detail and easy to follow. Also very relaxing voice to listen to. Thank you from Western Australia ❤
Thank you so much!! Love that cookies bring the world together ❤️ I love that they're being watched from the other side me (from Canada!!)
Your video is so helpful ❤ how many cookies does this recipe cover more or less? 😊
I’m inspired to try this recipe! Thanks for sharing!
Hope you like it! 🥰🥰
Thank you! So helpful. Where did you get your cute bag clips?
Thank you!! Those are from the Cake Mama!!
Hi Stepahnie. I have used Wilton gel colour for red, and to get it to the colour I want, I find the frosting tastes horrible. Does using Americolor or Chef Master brand prevent this? I am definitely going to try your recipe. Maybe it will finally be THE ONE! Thank you for sharing your incredible talent with us!
Thank you so much!! I hope you like it, I've had lots of good reviews 😊 and I've never had issues with the taste of Americolor kr Chefmaster, I know I hear that a lot with wilton though. I've also heard great things about hobby lobby brand red but I've never tried it as I don't have one near me. Hopefully one or those will work way better for you!
Very informative! Thank you!🙏🏾
Merry Christmas🎄
Thank you and Merry Christmas to you as well ❤️
My hubby loves to bake and so I’m going to share your cookie and icing recipe for him to make us sugar cookies for Christmas:) Thank you for sharing with us:) Merry Christmas and God bless:)
Yay!! That's awesome! And lucky you 🥰 wish my husband could make me cookies once 🤣 thank you and hope you have a very Merry Christmas ❤️❤️
Thank you in advance for your help.
Should one only add super white color to white icing? If you added to super white and then unexpectedly needed to color part of that white, will there be any issues or color saturation problems by using super white base frosting?
I add white to all of my icing and then use that icing to colour it different colours after, red, black or whatever colour and never have issues!
Hi Stephanie I am new to cookie decorating and looking forward to starting I've taken one or two classes, my question is how do you know how much icing you need for piping or flooding set aside when you're doing cookies. I'm afraid if I put too much aside for outlining and I didn't save enough for flooding how do you figure that out . Thank you
Hi,is there any alternative for butter bakery emulsion?
Product was too pricey in my country.thank you❤
You can leave it out if you'd like or you cna use different flavors like almond or whatever you'd like!
I love your videos. Have you done one about dehydrators? I am confused about the ideal temperature to dry royal icing
Thank you!! And I did, I usually use a lower temp, not very warm as I don't wanna dry them out more. It's more for slightly warm air and air circulation. Some of them get quite hot and you don't want that! Also your icing may crack if it's too warm as the change in temp sometimes makes it crack (like if you've moved the cookie too fast as the icing is drying). Here's the video
th-cam.com/video/1N1h9Gpn8hs/w-d-xo.html
Thank you for this video, it is excellent! I am wondering if you have ever had issues with coloring the icing because of putting the white in first. I tried to make a violet purple and it came out blue. I was surprised and confused. I used an adequate amount of the violet gel coloring. Do you have any thoughts on why this might of happened?
It may be the brand (make sure you arr using gel colours as they are more concentrated) and I've hear sometimes people have issues with purple/violet where it comes out blue. I never really had that I can remember but I've heard others have. I like Americolor regal purple or electric purple, both work well for me!
Is there a particular size of spatula you use? I really like the ones you’re using.
Thank you so much! Your recipe taste soooo gooddd ❤ but I don't know why my icing is not hard and easily lose its form when I put it on a bag for packaging, can you help me to fix it?
So glad you love it. Make sure that you whipped it on medium speed for 30 seconds to a minute. Then make sure you let your cookies dry uncovered (so out on the counter for 8 hours or so) before you put them in bags for the icing to fully dry!!
Hi there . I loooove your channel. Which is the best meringue powder? I have Wilton’s at the moment. But there is also meri-white & Squires . Susan (baking for business)
Hi! Thank you ❤️❤️ Witon's isn't bad but I prefer to buy one from cake or cookie supply stores as I find they taste a bit better. Im not familiar with those other brands but I get mine from Flour Confections. But there are lots of good ones that some cookiers sell as well!
Hi Stephanie!! I just got into cookie decorating and am hooked! Your videos have been what I’m using to learn so thank you! One issue I’m running into and can’t seem to quite figure out- I seem to not be able to cover my outline with the flood so you can see it on the sides of the cookie. Or I add too much and it spills over the sides. Any tips?? Thanks!
I'm so glad you enjoy them, thank you ♥️ a couple things, let your outline dry before you flood, it holds the icing in place better, if it's too thin (like you cut your hole in the bag really small) the border will be really small too, so make sure then outline line isn't too thin. And if your flood is too thin, it will run off your cookie more easily. Also, try no to put too much flood if it's on the thinner side. Don't worry about seeing the outlines when you look from the side. Mine are visible but from the top or when lookin at the cookies normally you can't really notice it. I have this video, it may help too seeing how I do it:
th-cam.com/video/HIYEAOa3ry4/w-d-xo.html
So many great tips!
Thank you ❤️
Hi Stephanie! I have a question for you: What consistency should I use for the Embroidery technique? Thank you
I would use something between a flood and outline. If it's too loose, you will lose the details as the icing will melt together, if it's too stiff, then it will be hard to brush the icing, so I'd say a loose outline would be your best bet!!
Thank you for all the wonderful tips! ❤
Glad they are helpful 🥰🥰
I love this. Ty. I have a question. After you frost the cookies can you freeze them? Will they still be good after they come back to room temp.
Yes!! You can definitely freeze them and they taste just as amazing if not better! Just make sure your icing is fully dry before you freeze them, then pack in an airtight container, and when you go to have the cookies, make sure to take them out and let them fully defrost before you open the container. That's all!!
How long does the icing rest covered before using ? Thanks ❤
I usually let it sit 5-10 minutes minimum! Sometimes I'll start outlining my cookies and then come back and bag the rest of my flood so I don't have to wait!
Thanks so much for the weight measurements ❤
You're welcome!!!
Wow, I am going to try this royal icing. I’ve never made it with corn syrup and wonder how it’s going to work out. Your cookies always look beautiful.
Thank you so much!! I hope you love it ❤️
Should you have added the rest of the liquid first like the emulsion n extract before adding more water in case that’s enough liquid anyway so no more additional powdered is needed?
This was SO incredibly helpful!!! Thank you!
Yay! So happy to hear that, thank you 🥰
Wow! Great tutorial,
Thank you so much
Hi.. I've been using a recipe that had you mix on low-medium for 5-6 minutes. Looking forward yo trying yours but wondering how long total in minutes you would say mix your icing initially? Thank you. Love your teaching methods!
I usually combine everything, then I turn it up to medium for 30 seconds to a minute. Just enough for it to look a bit more fluffy and whipped and not look so glaze like! I've overbeat it more than I like to admit so I'm cautious on how long I beat it for now haha
I love watching your videos. When I freeze or put the leftover icing, do it rewhip it before using? Ty
Thank you!! I usually let the icing defrost then I just stir it with a spoon. No need to whip it again 😁
Hi there :-) Thanks again for your amazing videos! They are extremely helpful. I have another question for you. I am wondering what red and black food coloring you use? I recently used my red food coloring and it tasted bitter, I am wondering if there is something better than what I bought. I have a set of JeLife food coloring gel. Thanks again, I am very inspired by your artistry!
Thank you so much!! My go to colour for red and black are Americoloe Red Red and Americolor Super Black. Sometimes they are hard to find so I also like the Chef Master colours as well!
❤detailed and easy to follow, all the wonderings are answered, thank you!
Just wondering, May I Use Egg White for Meringue PWDR?
Thank you!! Sorry I must've missed your comment initially and just came across it now! You can make royal icing with egg whites instead of meringue powder, I just don't have a recipe for that one. But there are many great ones online!
@LittleCookieCo thanks a million
You're welcome!!
Thank You sooo much for sharing. What are my chances for success with a hand held mixer?
You can definitely do it! I would just add all the wet ingredients at the same time (that will help it mix better) and then near the end when it's all mixed well, whip it for a minute or so until you see it change to a fluffier texture. Then, I would add a few spoons of powdered sugar to thicken it up if needed and stir it in with a spatula or give it a quick mix if the beaters can handle it!
Thank you! How long could I keep this for?
It can keep for a week or so on the counter or fridge and in the freezer 2-3 months!
Hi there 🙂 this tutorial is so helpful! Thank you so much for the high level of detail! I recently bought some glycerine for a different recipe, could this be substituted for the corn syrup? Thanks again! I subscribed to your channel🙂
I know some recipes have called foe glycerine and corn syrup but I can't remember if I've just tried with glycerine. But I think they may be similar, maybe you don't need as much though. Royal icing can also be made without corn syrup, so I'd say give it a try, I think it would work!!
Hi ❤. What is your advice on why not to use the whisk attachments
The whisk tends to put too many air bubbles in the icing and it's much easier to over whip it when using the whisk. As much as thick fluffy icing looks amazing, once it dries on the cookies, it has lots of air pockets that make the icing less sturdy and break easier (like if you push with your finger gently the icing indents or breaks). This is what I've learned from my experience when I've overwhipped my icing. If you have a regular mixer with regular beaters, those are fine, as they don't whip as much and fast as the kitchenaid style whisk.