I am a pastry chef and let me tell you THIS IS THE BEST AND EASIEST RI recipe on the Internet ! Thank you so much for sharing this so everyone can have fun decorating cookies ! Many blessings to you .
We continued our Christmas Cookie adventure by making your royal icing yesterday. We learned a ton along the way, and it was so much fun! The consistency is such a big factor in decorating. Once we started decorating, we laughed nearly the entire time! It was getting late, and my wife said it was time to shut it down, I checked back after 30 minutes, and she was still decorating cookies! We are looking forward to getting family together for a cookie decorating party! The butter emulsion was a nice touch and very flavorful. Does using the bright white on the overall batch drive you to add more color to darken (deepen) colors like green, red and black? Thank you for sharing!
I'm so glad you have so much fun!! Its really hard to quit once you get into it! And I'm sure your family will absolutely have a blast decorating cookies together 😁 and yes consistency is everything, and the hardest part is that there's not a 1 size fits all. You almost have to find your own perfect consistency that works well for you! Its been so long since I haven't added white to my icing so for coloring darker colors not sure how much it affects it. But it helps so much with color bleed and so I wouldn't skip it. Colors deepend with time, so if you let them sit a bit they do get deeper. Also, I find Wilton colors just aren't as strong as others, I prefer Americolor as I find it works the best from what I've tried!
I am learning so much from you! Question, though: I tend to not like things too sweet….how can I change this icing recipe to make it less so? Can I just add less sugar and it turn out? Thanks so much!
I'm happy to hear that 🥰 and you can add real lemon juice (and use a bit less water). A lot of people say that helps cut the sweetness. Unfortunately this icing is mostly made out of sugar so you can quite cut it out. But the cookies I use aren't too sweet so I find them compliment the icing well. Another idea is also painting the base layer of icing on the cookie and then decorating just details, so you have less icing. I did a Halloween tutorial like that!
have a request from my 4 year old granddaughter to make gingerbread men which of course will need to be decorated with icing, right? So I am going to be making and icing these cookies with the help of a 7, 5, 4 and 2 year old....oh and did I mention that I've never made icing before? Your video made it look fairly simple but I think I am going to make a test sample of the icing just to make sure I know what I should be looking for, in the way of proper consistency of the icing at various stages..
That sounds like it will be super exciting! You will be the best grandma ever! I just decorated with my kids and nieces and they are roughly the same age and they did a great job! Outlining was hard for them but the older ones got it. Have a few toothpics on hand so they can spread the icing out too. Sprinkles are always a fun addition as well (just don't get the round ones they roll everywhere). I have this video I did on a gingerbread family last year, it may give you some insight on what consistencies I was using th-cam.com/video/Y5wsQHe6xmw/w-d-xo.html
Can i just powder granulated sugar? Can i just grind meringue to make meringue powder? What is butter emulsion/butter extract? Haven't seen it in super markets
To be honest not sure about the sugar never tried it! And probably not grind meringue hehe. Butter emulsion is a flavour you can add to you baking/icing and comes in a lot flavours. Usually available where you can get mores specialty cake and cookie supplies
I just cut a tiny bit off with a sharp pair if scissors. If you cut the hole too small, the icing will curl out of the bag. I show a better example in this icing video I just made recently th-cam.com/video/HxGBClkllNE/w-d-xo.html
How many cookies can this recipe decorate? I'm making 40 bear faces for a friend's baby shower and I've been looking for a nicer/ easier icing recipe. I look forward to making this!
This recipe should be enough for that, but it depends how big and how much surface area your cookies have. If they are on the larger side you may need 1.5 times the recipe
Correct! Just make sure thr flavours are oil free (like not flavour you would use for candies or candy melts) as oil and royal icing don't mix, oil breaks down the icing!
If I have really large cookies ill cut a bigger hole but most of the designs I do on my tutorials are on smaller cookies and I have more control when its a smaller hole as my flood is on the looser side. I also use that flood for smaller details and so I want lots of control over the flow of my icing so I dont put too much icing in a small section
I love all your videos and I’m excited to try this recipe but was just wondering if I do want to make it stiff consistency for making Royal icing transfers or flowers etc. Do you just beat it longer or use less water? Thank you
Thank you!! When I need stiff royal icing for flowers I make it as normal and then I colour the icing I need and then add powdered sugar and stir it in with a spoon. You don't want to mix it longer with the mixer because you can overmix it easily and it will dry soft and crumbly. It's hard to get really thick icing straight from your mixer, so it's best to stir in some more powdered suga later! I show the consistency I go for in this video th-cam.com/video/vjv6-sNfvv4/w-d-xo.html
Hello again, so I tried this recipe and all my flood icing separated after the first day. That has never happened to me with any other recipe even after a week or 2. Do you know why and what I can do to prevent it next time? Thank you
It normally separates but not usually after the first day, moreover after the 2nd or 3rd. You can mix it back together by smashing the bag around or you can also put your icing in the fridge in a ziploc bag or container when you're not using it, that slows downs separation. It usually happens with looser icing, so the more liquid it is the easier it separates!
I have another question :( What does it mean when the icing stops coming through when I try to letter on a cookie ? It's almost like it stops and I do not know why ?
Do you mean it stops coming out of the bag? It could be that your tip got clogged. I put a damp paper towel on my counter and have the tips of the bags on it and fold the paper towel over my bags so the tips don't dry out. That could be one thing that causes the clog (the tip drying). Or you can try to cut a bit bigger hole as well.
@@LittleCookieCo I actually squeeze out the dry tip but when It seems to come out smooth ....it suddenly stops because there is like a rock like sugar stopping it from going through .....
That happened to me a few times and it seemed to be when I used CK meringue powder. For some reason they had little crystals or like solid grains of something in there. Maybe try sifting your meringue powder or powder sugar to see where its coming from, but I have a feeling it could be the meringue powder.
Oh CK is a brand of meringue powder like Wilton. I know people have had those issues with the powdered sugar too so I think sifting both to see where the problem is and then you may have to switch brands!
As a former professional pastry chef, I haven’t worked with royal icing in about 35 years. I appreciate all of your instruction, tips and techniques to help me to remember it all again. The technique is about the same as it always has been to do outlining and flooding, but with a few modern innovations that are always good to know about. Thank you!
Absolutely, hands down, the best icing video I have ever watched. Everything was just made simply and easy to understand. This channel definitely needs more subscribers :) People are missing out ♥ Love your content!
Thank you as always for this thorough video!! I have learned so much from you! You have made my cookie decorating journey so much fun and have taken the stress out of it!! The icing/consistencies, in my opinion is the most time consuming and can be the most stressful in cookie decorating. However, with your videos, it’s done with ease!!! Thank you again!! You’re awesome! And PLEASE keep your tutorials coming!! You’re the best! ❤️❤️❤️❤️
I use your sugar cookie recipe and I also use this royal icing recipe not only do I feel like the corn syrup in. It makes it a softer bite, but it also gives it a really good flavor with the vanilla. I’ve been using both recipes for about a year I think I tried probably five different recipes and I have always come back to this that sugar cookie and this royal icing recipe for the best. Thank you again love them.♥️
Your icing and cookie recipe are literally the best on the web. Thank you a million times over. They taste so good! I started making cookies for family parties because of you!
I followed your recipe (but without butter emulsion) and it turned out beautifully! My flooding consistency was better than it had been before. Thank you
Hello, thank you very much for this great video, you explain very well, I would like to know if I could replace the corn syrup with something else, since in my country it is very difficult to find😢
I just made this step by step along with the video. It is such a great video! Three things: one, I used a lot more water to get where I wanted it to be consistency-wise. I assume could be normal based on humidity and other environmental and ingredient conditions? Two, the way I outlined and piped, this recipe covered 120 Easter egg cookies - about 3+" x 2.25+" ovals. I include this in case anyone else wonders. I decided to just make one color and do as many cookies as I could to help my busy brain figure it out. I used about 1/5 for piping and 4/5 for flooding. Three, any ideas for flooding that don't leave 1/4" thick layer of icing on the cookie? It seems like using a tinier opening just requires more rounds of flooding. I'll just have to watch more flooding videos!
That's great to hear! And humidity and environment do affect the icing and everyone had a preference of how loose they wan they're icing..for less icing you can always try dipping your cookies, that usually ends in less or thin it out more and don't flood all the way to the edge and pull the icing to the edges!
WOW... Another GREAT Tutorial... YOU are such a fantastic Teacher and I should know, because I'm a Teacher. People do not know how time consuming a Cupcake or Cookies or Cakes can be... I heard a man the other day complaining how Expensive they are to Buy...I (tried) to explain how Expensive ALL te tools and ingredients cost... and this is NOT you Grandma's cupcake she buys at walmart in a box and a little tube of icing... This is an ART... YOU are an ARTIST... and the cookies, cakes and cupcakes are your Canvas...
Thank you so very much! And yes, until you do it yourself it's hard to understand all the hours that actually go into these desserts. Lucky for lost of us, many get it and do pay our worth (and nothing wrong with people that don't want to either) but there is a customer for everything!
@@LittleCookieCo YES>>> I like the way you think... This is a Work of ART... That is why not all can do it... or do it well... This is not yor' Mama's bake sale. LOL
Thank you for all of your practical tips. I just made galaxy cookies for my nephews... and I used your tips for getting deeper reds and blacks. I can't wait to try this royal icing recipe!
Thank you so much for this video ! It definitely is a game changer for me because I couldn’t get my cookies smooth like yours and I followed your video and they came out 100 percent better and I am so happy? I still need lots of practice but this video totally changed the way I will make my royal icing , outline and flood my cookies....thank you again!
That makes me so happy to hear it helped!! There are so many things to learn with cookies, and normally they're just little things but make a world of difference! I'm happy you gave it a try and it worked out for you 🥰🥰
I am so glad you explained about the WHITE color added. I used to "Flip" RVs and ALWAYS painted the walls a PURE WHITE FIRST, then the 2nd coat was the true color ... because if you don't have WHITE to begin with whatever Color you add will be DARKER of Off... This is so smart of you... You have to have a WHITE Canvas to start with to have the TRUE Color you want... "Ta-Da"
@LittleCookieCo I have been trying to get a good icing. So I'm still a little lost. Is the first bag of icing you put aside "the reserve" use to outline the cookies? Or am I using the flood bag because the outline seems to be thicker coming out and the flood comes out so loose. Another thing, how long must this sit out to dry??
The first bag is the outline I use for the cookies and if I ever need more flood then just thin some of it down. Also usually tsked 8 hourd uncovered for the icing to fully dry on a cookie. I have this updated video that might help, with better visuals! th-cam.com/video/HxGBClkllNE/w-d-xo.html
I believe it's at the end of this video (this was one my earlier videos and I do hope to redo it as I have better equipment and learned a lot on how to film better since then) th-cam.com/video/FAKZ_7SrNx0/w-d-xo.html
Thank you for doing this tutorial!! What is your opinion on people using twice, and even more, the amount of meringue powder? I have tried or with 6Tbsp and had such a hard time with it so, I reduced it to 5 tbsp and still had some trouble with it smoothing out! I am going to try your method! Just curious what you think of all the people who swear using more meringue gives them more control because I have had zero luck with that! Also, I see you don’t mix the water with the meringue before adding the sugar, etc. I was taught to do that but maybe that is also part of the problem? I appreciate any input you have about this!!! You do such great videos and explain things so well!!! I also LOVE that ballerina cookie!! It is so gorgeous!!
Thank you so much ♥️♥️ I'm no expert but I just do qhat's easiest and gives me the best result in my experience. I've tried using more meringue powder and really didn't see a difference and because its expensive I figure why use more if it works the same. And I've tried mixing it with water first. I think people do that to dissolve it maybe? Again I tried it and didn't really notice a difference except maybe more bubbles so then I stopped doing that too. I find dumping it all into one bowl works just as great as anything else and it's much quicker to do, so im all for it! If you had trouble with it settling, try adding a touch more water. I personally like my flood to be pretty loose and settle on its own, and also a reason why I outline my cookies with stiffer icing so it doesn't flow off the edges. But some people prefer a thicker flood. So it may take some playing around to find what works best for you. I always say there's no wrong way, as long as you get the results you want, do whatever works for you!!
Yay!!! I really hope you give it a try! I have lots of Christmas cookie tutorials as well (a whole Playlist on them) and I go through the designs step by step, so I know you can do it!!
My question is how many different colors of flood/outline based on your piping bag did one bag of powdered sugar make? And how many cookies does one bag cover approximately? It’s such a pain to make and I either make too much or too little. Thank you! They are so beautiful!
It really depends on how many colours and how big your cookies are. I usually can ice about 3 dozen but if I make a lot of colours I always make too much just in case and so then that takes more icing. I always freeze leftover icing so if I need just a bit of a colour or need to add more to it, I can easily!
Nothing to it. Crack 3 eggs in a bowl. Whip whites on high with a lil vanilla extract, a pinch of salt. Mix about 4 minutes. Add a half bag of powder sugar. Mix on high 4 more minutes. Add a block of cream cheese!!!!!! ( room temp) beat on high again 4. MAKE SURE you don't see any cream cheese chunks. If its to thin add more powder sugar. To thick then add milk. ( I use heavy whipping cream) Put icing in a plastic bowl & cover your bowl with a wet towel. I use a wet paper towel, plastic wrap AND the top. Mix in colors when your ready to ice cookies. Ice the cookies, shake the cookies!!!!! Pop bubbles. This vid is WAY 2 MUCH INFORMATION. Just chill out. Its NOT rocket science!!!!
Thank you very much for your royal icing and cookie tips! I tried both and the outcome was exceptional! The cookies were perfect and the royal icing rocked! You explanation, practical and presentation are perfect. Thanks again.
Hello! I've always wanted to visit Germany the closest I've been is having a layover in Frankfurt. Hoping one day I can visit 😁 i have this video on how I make my cookies and the recipe is linked below the video (its not my recipe I just tweak it a bit for my liking).
@@LittleCookieCo Well if you can visit Germany write me a message, so if you came to Frankfurt so i come there and take you in my car so we show you Heidelberg & Mannheim and our hometown Schriesheim, this is a nice smal town in the middle of Mannheim &Heidelberg 😀👍👍👍👍so we can drink a Glas of our one wine:) I hope that all can goe good & well against covid. My 2 daughters are nurse in a big Hospital, so the junger is on a covid Station, a hard Job, and realy if you can flight to german we will visit for a tripp.... best wishes to you and your family❣
Thank you so much, that is so kind of you. And your daughters are amazing for what they are doing, true heroes ♥️ I pray you and your daughters stay safe!!
I swore I would work up the courage to try royal icing this year, and stumbled across your channel. I love it! Thank you so much for your clear instructions and tips on how to make the best icing. Looking forward to watching more videos!
Thank you so much! I just did an updated version, a bit more clear on my icing here, hope this gives you the confidence to dive in and try it!! th-cam.com/video/HxGBClkllNE/w-d-xo.html
Great tutorial! Very easy friendly instructions. At a speed easily absorbed. Thank you. I will watch it quite a few more times! Then will tackle it myself.
Have you considered putting a PayPal account link in your description? I have seen a really good idea in other videos where the uploader has said something like “Would you like to buy me a cup of coffee?” to support the channel, which I think (personally speaking) is a brilliant idea. I feel that this idea is so that people can donate a ‘no pressure’ amount, if so moved, to help support the uploader. I would love to ‘buy you a cup of coffee’ in gratitude for all you have taught me through your generosity. 😊I am sure I wouldn’t be the only one.🤔🙂 Just a thought.... 🤔🤷🏼♀️☺️💐😁
You are too kind, thank you very much! I haven't ever really thought about that even though I've seen it on other videos too, but will definitely give it some thought. I just didn't think anyone would want donate to me hehe 🥰🥰
@@LittleCookieCo I’ve noticed that some people also call it a ‘Tip Jar’! 😃 Well, you will decide to do whatever is right for you! 😊 Had to mention the idea though! 😁 Gives people the opportunity to give something back to you. If they can’t afford to or don’t want to, it’s still their choice. But if you don’t put a link up, it’s sorta not giving people an opportunity if they want to? 🤷🏼♀️😀 You give so much Stephanie. 💕Just my opinion, feel free to ignore me! 😆 Thank you for all you share, your videos really are quality and so very helpful. 😁🙏💐
Thank you so much!! You do make great some points! I will definitely look further into it and see how to make a PayPal account or something along those lines. Thank you very much, you are a very kind person and so happy that my videos have helped 🥰🥰
I have always wondered how people frost these perfect cookies. I have decorated so many cookies, and have always struggled with consistent frosting thickness. This frosting recipe has been by far the best!!! I've never been so happy frosting cookies, than when I used this recipe. ❤❤❤
I usually spread my cookie decorating over a few days. So I'll do the base and do all the bases of the cookies and have a fan on them or put them in the dehydrator. Usually once I'm done they are dry enough to do the next step. And I keep doing that. With fan it takes about 45 minutes to an hour maybe a bit more. Air drying without a fan can take hours! I leave them overnight when I'm done to air dry and they're all dry in the morning g
10:56 Can you put this in the Refrigerator for awhile if you have to stop and do something else... and then come back to it and let it come to room temp... and then do your cookies? Or does it have to be used right after making the (flood) or (liner) icying?
You can keep it on the counter or the fridge as well! If your gonna use it alter that day you can keep it on the counter (you can keep it on the counter all week if you want I jut prefer to refrigerate overnight as it keeps the flood icing from separating too fast). As long as you have it covered with a damp paper towel or airtight container or piping bags closed with clips or tired it will be fine. You don't want it expose to air or it will crust.
I very much appreciate that your made sure to have several clear shots of the consistency needed at every step, and included important tips for success along the way. It's like having a personal instructor at my side. Thank you for sharing your expertise.
You're very welcome! I've recently made an updated video on my royal icing with more talk about consistency that might help even more: th-cam.com/video/HxGBClkllNE/w-d-xo.html
Kudos to your innovative way of making royal icing. Love the fact that the icing can begin from the piping consistency and down from there. Can't wait to try it soon! Love all your videos 😍
I always make sure to let my cookies dry overnight uncovered (so at least 8 hours) before I package them to make sure they're completely dry! Depending on how humid your area is, it may take longer or shorter, but normally I finish decorating at night then I'll leave packaging to the next day hehe
It's totally normal, when you thin down the icing it happens a lot. But here's a trick to make sure you get rid of them before you flood your cookie m.th-cam.com/video/RWT-pSUBbhE/w-d-xo.html
You can freeze them as is, if they are heat sealed or you can put them in an airtight container. Just make sure when you thaw them, you don't open the container or the bag until it reaches room temperature. Otherwise you get condensation on your cookie and could eat at your icing.
Thank you, I will try to freezing some to see what happens. If I freeze multiple heat sealed cookies, can I stack them on top of each other? Also do you suggest I put them in a box?
You can stack them! I usually put mine in an airtight Tupperware container or in large ziploc freezer bags! If they're hear sealed well then a box should be ok as long as they have one airtight layer they'll be ok!
Hi how are you ❤ Do you know if there’s something I can add instead of the butter emulsion, I live in South America and we don’t have anything like butter emulsion or butter extract. Is it necessary for the consistency of just adds to the flavor? Thank you for your video ❤
Thank you so much for this tutorial! I am a total newbie to cookie decorating, so this helps me a lot! Jus one question: how many cookies (medium size) do you decorate usually with this recipe? Thanks again! 🥰
I'm glad it helps 🥰🥰 I can usually do about 3-4 dozen and have leftover icing! If they are round cookies about 3 or do and thinner ones or longer ones that have less surface area can be 4 or more.
Great video! It is a bit hard to see the details that you describe with white background, white bowl, and white icing. I appreciate the time you took to share this information.
Hello, I have some cookies to decorate for my brothers birthday and I have never used royal icing before. Do I need to use the butter emulsion? What does it do exactly?? I’m only asking because I don’t have it and I have never heard of that before 😬😬
Your videos are absolutely the best! Thank you so much for doing these. I can usually make cookies that taste good, but after watching your videos, I'm going to try my hand again at the more detailed decorating!
I'm pretty sure that the CK royal icing mix has all the dry ingredients in it already so you only have to add water. CK also makes Meringue powder as well and it's a necessary ingredient for royal icing and makes the icing dry so you can package and handle it. If you don't add meringue powder then your icing is considered a glaze icing. You can find it at many cake/cookie supply stores, some cookiers even sell their own. I personally use this meringue powder www.flourconfections.com/meringue-powder-454-confectioners-choice-pr-5185.html
Thank you!! On the counter it's best 6-7 days at most (I like to refrigerate mine when u don't use them). And if I don't need them, I'll freeze them for later!
Thank you for this video! I plan on doing christmas/thanksgiving baking this year (this weekend) and i just learned what a "butter bakery emulsion" was. From what I gather, it's another extract that you would find with all the other extracts in the baking aisle...I hope :( This will be my first time making royal icing, decorating cookies...I hope they turn out OK. *worried*
How exciting!! And the butter bakery emulsion isn't usually sold at regular grocery stores, you can find it at Michael's or at cakes supply or special cooking/baking stores, or online. But don't worry, it's not necessary, it's just my preferred flavour, but works well without as well! Just have fun and don't don't too much. It takes some practice and my first cookies were pretty bad looking but everyone still loved them!
@@LittleCookieCo Hi! it's me again, I didn't get to make cookies like I said I was going to. But, I do have a question...for the amount of icing you made here, how many cookies do you think it covered? Just like an approximate amount as I know not all people make the same size of cookies but lets just say they are "normal" size, a cookie cutter size?
I usually only make this batch and I'm good for most of my sets, so I'd say around 3 dozen give or take. I've done a lot more of cookies that didn't have as much surface area, but if you are doing large circles or shapes with lots of surface area you maybe can do 2 dozen with details. I think I've done up to 4 or 5 dozen of smaller shapes or more narrow cookies!
@@LittleCookieCo Thank you soo much! I can't wait to do these cookies. is Butter Vanilla the same? I couldn't find just "butter" at Michaels but bought it anyways. I also bought what you posted in the link, but the delivery date is set between Dec 9 - Dec 30...I need to have cookies ready by the 11th for my husband group potluck and I told my roommates I would send them off with some cookies for their co-workers. I also wanted to give some out to the neighbors this year.
It's almost the same. I've found it hard tonfijd the butter only one too the last little while! But I use that one when I can't find the other too and it's just as good! You will be one busy bee this month and everyone will love them!!
I'm so happy it gave you the confidence to start! The best way to learn is to give it a try and then you'll find out where your struggling and then its good to come back and see the videos again! Thats what I used to do when I started hehe. And it takes some time to get used to it but once you do it a few times you'll get better and better. Alwyas takes pictures so you can see your improvement 😁 best of luck!
@@LittleCookieCo thank you so Much for your awesome tutorials. I am learning so much. Can you please tell me what colors you use for the flood on your gingerbread men? I have skin color, brown, and white. Suggestions?
You're very welcome and I'm so happy your learning ❤❤ for the brown I usually use a mix of Americolor chocolate Brown and Americolor Warm Brown. I find on their own warm brown is too light and chocolate brown is too dark so mixing the gives a nice colour! I think if you have skin colour and brown that may be a good combo and if its not strong enough or dark a touch of black may do!
Hi! Thank you so much Unfortunately! Unfortunately that won't work. Royal icing needs to dry for a long time for it to harden and not flow off the cookie. You can place a fan on them to speed it up but it will still take a a few hours
I so much appreciate your sharing all your skill and hard-earned tricks with us - I wish I’d had you to teach me years ago, I’d have been saved so much time!
Well, you get me going! Now I really want to go dig out all of my tips & stuff, go buy all the things I don't have and need, come home and bake and get to DECORATING!! This all looks so fun, yet so relaxing and satisfying! I cannot wait to begin practicing, perfecting, and getting busy making some beautiful creations and see the surprise and delight of those I share with. Again though...you are so easy to follow and you seem very patient, you really should be teaching! If we can learn this easily from you online, imagine how much a person would benefit from learning with your help in person. Really nice job. Thank you...
Well I'm glad I'm giving you some motivation to get back into it!! There is really nothing better than putting smiles on people's faces when they see your treats!! And thank you, maybe one day I can teach, although I edit a lot of my voice out of my videos as I make mistakes, I wouldn't have that luxury in person 😁
Thank you. This is the absolute best royal icing recipe that I have ever used! Very tasty and so nice to work with. Dries beautifully with a nice sheen. Merry Christmas!
Great video! Just wondering is there a benefit to using very little meringue powder as opposed to more? Also, what brand of meringue powder do you recommend?
Thank you!! I didn't find much of a difference when I put more meringue powder. And since its an expensive ingredient I don't mind using less with the same results!
Hi!! I'm loving your videos so far!! I JUST started this cookie making journey! My first batch tasted really good, but the decoration was laughable lol! I'm working on my 2nd batch of icing today and already it's better with the help of your videos! So thank you!!
Hello! Welcome to the wonderful world of cookies 😁 Don't worry about the decoration too much, everyone I know, even some of the most amazing cookie artists had some pretty awful cookies in the beginning, myself included! The only way to get better is to keep making them, and eveytime you'll learn what you need to yet better at and slowly it will come. Always take pictures of your work too, sometimes you don't feel like you're getting better until you look back! Keep it up and I still have bad days with cookies, but I don't let it get me down, so don't ever give up! 🥰
@@LittleCookieCo Thank you for the words of encouragement!! My boys, 18 yr. old twins, told me the same thing. They said just like with anything, it takes practice. They just starting welding class, so they compared the two things taking practice... at least mine you get to eat! 😁 I did take pictures lol! Pics of my messy kitchen too! 🤪 Have a wonderful Thanksgiving!!
Sounds like you have some smart boys! Its hard when you want to be good at something right away but it's a process! The one thing that really pushed me to get better (although was stressful at the time) was selling them. I'd get requests of all these different themes and it really pushed me out of my comfort zone and made me decorate cookies weekly and then I really started to see an improvement! Hope you and your family have a wonderful Thanksgiving 🥰
I really appreciate the way you explain everything you made it so easy and simple!! I was watching someone else’s video and they couldn’t hold a candle to your video!!😊
Thank you so much! I try my best to make it as clear as possible and try to improve with every video if I can 😁 it's still a learning process for me too hehe
Thanks again for a very detailed and informative video! ❤️ I absolutely LOVE your RI recipe with the corn syrup especially since I enjoy practicing/making florals....Which I can’t wait for your next video on florals 😉 Keep inspiring us‼️🍥😍 (aka@tia.memas.casacookies)
Thank you so much for your great recipe and tutorial! I was just curious as to the butter bakery emulsion... do you use it for flavor or is it necessary in the final product? I have a few different flavors of the emulsions by Amoretti and LorAnn oils. I hate to have to buy more if I don’t have to. The Amoretti wild strawberry emulsion was pretty expensive
Hello! The butter emulsion is just my preferred flavour you can definitely use any other flavour combo or flavours you'd like or just use vanilla on its own, so no need to buy more 😁😁
Thank you so much for your great tutorial. I’m going to try your recipe. Have you ever used almond extract instead of butter emulsion? It’s a total game changer for me.
Happy that you'll give it a try! I did once a long time ago but I think I put way too much in and the flavor was too strong so I neve tried it again. But now you're making me thinking I should 😁
You're step-by-step instruction is wonderful .... the best I've ever seen. However, I had some difficulty with seeing the portions of the video that were all white. For instance, the parchment paper (or background), the icing, and the bowl were all white. Just a thought for easier viewing. Thank you so much for your recipes and instruction. I'm subscribed.
This is great. I will need to try this recipe. When you're adding the white, is it like the americolor white? It's been a year now that I've been watching YT. Learned so much from you and others about the cookies. I did get americolor gels. Wanted to try something else other than wilton. I've really enjoyed the videos since it's been a few years that I've baked/decorated.👍
Thank you!! Yes it is americolor white, although its been hard to find lately. The only place I know that has it in stock, ill link below! Americolor is much better than wilton I find it takes much less colour and the bottles are easier to use! Hope you find some time to get decorating again 🥰 howsweetisthat.ca/on-line-store.php#!/AmeriColor-Bright-White-Soft-Gel-Paste-Colour-6-oz/p/233610098
I do want to do a video like that, but the thing is I'm not a fan of my projector. It gives me lots of issues so I dont want people to see the video and think its a good projector just because I'm using it (I know lots of people skip over parts of the video so maybe they won't hear me say I don't recommend it 🤣). And for the price I know there is much better on the market right now. Ones that are a lot easier to use and set up and that have great reviews from other cookiers. But I'll have to think of some way of doing one!!
Happy to an update to your original video! ❤️ What a great idea of thinning it down to outline consistency while mixing VS each individual color! Why or why didn't I think of this?! 🤦♂️ 😂 As always, you're my cookie decorating idol! ❤️ ❤️ ❤️
Heyy! I watched this so many times, but there's still something i don't get. For bow long should we mix the sugar, water, corn syrup, and meringue powder? When i tried this yesterday i only mixed it for 3 minutes. It was flat and not tasty at all when I added everything else. 😭😭 Any tips for a beginner??
After you add all of the ingredients you can turn it up to medium or medium high on your mixer to whip it a bit, but you only need to do that for 30 seconds to a minute. If you add too much water and its liquid it won't look fluffy, if you have less water it's thicker and looks fluffy. But eventually you water it down and it won't be so fluffy. It doesn't taste great on its own cause its almost all powdered sugar, but when it's on a cookie and has dried it's a much better combo!
Such a wonderful straight forward video. Thanks so much! I’m sure it’ll take me a few times to get it perfect but I’m sure it’ll be way better than the store bought royal icing. ❣️
Hi, thank you so much for such great video tutorials on Royal Icing. I can't wait to get started. I just have one question, because I can't find any info on it. What do you do with your piping bags when you put them down to do the next cookie? Does the flood consistency icing pour out everywhere? I'm so scared I'll have icing pouring out all around me while I'm decorating. Thank you, kind regards, Corrinne H
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I am a pastry chef and let me tell you THIS IS THE BEST AND EASIEST RI recipe on the Internet ! Thank you so much for sharing this so everyone can have fun decorating cookies !
Many blessings to you .
You are much too kind, thank you so much ❤️🥰❤️🥰
Best cookie icing recipe ever. Love how you described everything you need to do. Amazing
Thank you, so happy you love it 🥰🥰
We continued our Christmas Cookie adventure by making your royal icing yesterday. We learned a ton along the way, and it was so much fun! The consistency is such a big factor in decorating. Once we started decorating, we laughed nearly the entire time! It was getting late, and my wife said it was time to shut it down, I checked back after 30 minutes, and she was still decorating cookies! We are looking forward to getting family together for a cookie decorating party! The butter emulsion was a nice touch and very flavorful. Does using the bright white on the overall batch drive you to add more color to darken (deepen) colors like green, red and black? Thank you for sharing!
I'm so glad you have so much fun!! Its really hard to quit once you get into it! And I'm sure your family will absolutely have a blast decorating cookies together 😁 and yes consistency is everything, and the hardest part is that there's not a 1 size fits all. You almost have to find your own perfect consistency that works well for you! Its been so long since I haven't added white to my icing so for coloring darker colors not sure how much it affects it. But it helps so much with color bleed and so I wouldn't skip it. Colors deepend with time, so if you let them sit a bit they do get deeper. Also, I find Wilton colors just aren't as strong as others, I prefer Americolor as I find it works the best from what I've tried!
Excellent tutorial, thanks for sharing your recipe and tips!
Her tips are amazing!!
Thank you for watching ♥️
Aww thank you so much!! ♥️
I am learning so much from you! Question, though: I tend to not like things too sweet….how can I change this icing recipe to make it less so? Can I just add less sugar and it turn out? Thanks so much!
I'm happy to hear that 🥰 and you can add real lemon juice (and use a bit less water). A lot of people say that helps cut the sweetness. Unfortunately this icing is mostly made out of sugar so you can quite cut it out. But the cookies I use aren't too sweet so I find them compliment the icing well. Another idea is also painting the base layer of icing on the cookie and then decorating just details, so you have less icing. I did a Halloween tutorial like that!
Hi hi, can I use egg white powder instead of meringue powder? Thank you 😊
have a request from my 4 year old granddaughter to make gingerbread men which of course will need to be decorated with icing, right? So I am going to be making and icing these cookies with the help of a 7, 5, 4 and 2 year old....oh and did I mention that I've never made icing before? Your video made it look fairly simple but I think I am going to make a test sample of the icing just to make sure I know what I should be looking for, in the way of proper consistency of the icing at various stages..
That sounds like it will be super exciting! You will be the best grandma ever! I just decorated with my kids and nieces and they are roughly the same age and they did a great job! Outlining was hard for them but the older ones got it. Have a few toothpics on hand so they can spread the icing out too. Sprinkles are always a fun addition as well (just don't get the round ones they roll everywhere). I have this video I did on a gingerbread family last year, it may give you some insight on what consistencies I was using th-cam.com/video/Y5wsQHe6xmw/w-d-xo.html
Can i just powder granulated sugar?
Can i just grind meringue to make meringue powder?
What is butter emulsion/butter extract? Haven't seen it in super markets
To be honest not sure about the sugar never tried it! And probably not grind meringue hehe. Butter emulsion is a flavour you can add to you baking/icing and comes in a lot flavours. Usually available where you can get mores specialty cake and cookie supplies
Is meringue powder the same as egg white powder?
I dont think its exactly the same, you can use pasteurized egg whites though for royal icing. You would just have to search for a recipe online
How do you get the tip to be so fine-do you just poke a hole in the icing bag with a safety pin?
I just cut a tiny bit off with a sharp pair if scissors. If you cut the hole too small, the icing will curl out of the bag. I show a better example in this icing video I just made recently th-cam.com/video/HxGBClkllNE/w-d-xo.html
How many cookies can this recipe decorate? I'm making 40 bear faces for a friend's baby shower and I've been looking for a nicer/ easier icing recipe. I look forward to making this!
This recipe should be enough for that, but it depends how big and how much surface area your cookies have. If they are on the larger side you may need 1.5 times the recipe
If we want another flavor do we replace the flavors with whatever we are wanting?
Correct! Just make sure thr flavours are oil free (like not flavour you would use for candies or candy melts) as oil and royal icing don't mix, oil breaks down the icing!
Is there a reason you dont cut the hole in tip larger, for flooding, to cover more surface faster? I notice most tutorials have a tiny hole.
If I have really large cookies ill cut a bigger hole but most of the designs I do on my tutorials are on smaller cookies and I have more control when its a smaller hole as my flood is on the looser side. I also use that flood for smaller details and so I want lots of control over the flow of my icing so I dont put too much icing in a small section
I love all your videos and I’m excited to try this recipe but was just wondering if I do want to make it stiff consistency for making Royal icing transfers or flowers etc. Do you just beat it longer or use less water? Thank you
Thank you!! When I need stiff royal icing for flowers I make it as normal and then I colour the icing I need and then add powdered sugar and stir it in with a spoon. You don't want to mix it longer with the mixer because you can overmix it easily and it will dry soft and crumbly. It's hard to get really thick icing straight from your mixer, so it's best to stir in some more powdered suga later! I show the consistency I go for in this video th-cam.com/video/vjv6-sNfvv4/w-d-xo.html
Thank you!
You're welcome!
Hello again, so I tried this recipe and all my flood icing separated after the first day. That has never happened to me with any other recipe even after a week or 2. Do you know why and what I can do to prevent it next time? Thank you
It normally separates but not usually after the first day, moreover after the 2nd or 3rd. You can mix it back together by smashing the bag around or you can also put your icing in the fridge in a ziploc bag or container when you're not using it, that slows downs separation. It usually happens with looser icing, so the more liquid it is the easier it separates!
what kind of food coloring do you use ?
I normally use Americolor, the green in the video is chefmaster. I have a few colours from here and there, sometimes I like to try different brands!
@@LittleCookieCo thank you ! I also like to try to different brands
I have another question :( What does it mean when the icing stops coming through when I try to letter on a cookie ? It's almost like it stops and I do not know why ?
Do you mean it stops coming out of the bag? It could be that your tip got clogged. I put a damp paper towel on my counter and have the tips of the bags on it and fold the paper towel over my bags so the tips don't dry out. That could be one thing that causes the clog (the tip drying). Or you can try to cut a bit bigger hole as well.
@@LittleCookieCo I actually squeeze out the dry tip but when It seems to come out smooth ....it suddenly stops because there is like a rock like sugar stopping it from going through .....
That happened to me a few times and it seemed to be when I used CK meringue powder. For some reason they had little crystals or like solid grains of something in there. Maybe try sifting your meringue powder or powder sugar to see where its coming from, but I have a feeling it could be the meringue powder.
@@LittleCookieCo what is CK ? I use the wilton one. yeah I think it may be the sugar or meringue powder. Thank you
Oh CK is a brand of meringue powder like Wilton. I know people have had those issues with the powdered sugar too so I think sifting both to see where the problem is and then you may have to switch brands!
As a former professional pastry chef, I haven’t worked with royal icing in about 35 years. I appreciate all of your instruction, tips and techniques to help me to remember it all again. The technique is about the same as it always has been to do outlining and flooding, but with a few modern innovations that are always good to know about. Thank you!
I feel honored that someone as talented as you would watch my video, so thank you ❤️❤️
Made this recipe yesterday and it was so perfect! Finally can stop my search for a good icing recipe :) Soft and flavorful
Yes 🙌🙌 I love to hear that 🥰
That is Music to my ears....
Can you tell me what is the exact measure of the bag of sugar you used?
Please the measure of the bag of sugar 🙏🏼
@@rosaliamora8128 I think it’s a 2lb bag (or 1kg)
Absolutely, hands down, the best icing video I have ever watched. Everything was just made simply and easy to understand. This channel definitely needs more subscribers :) People are missing out ♥ Love your content!
Wow thank you so much ♥️♥️ that means so much to me!!
I totally agree!
🥰🥰🥰
Thank you for telling us
💯💯
Thank you as always for this thorough video!! I have learned so much from you! You have made my cookie decorating journey so much fun and have taken the stress out of it!! The icing/consistencies, in my opinion is the most time consuming and can be the most stressful in cookie decorating. However, with your videos, it’s done with ease!!! Thank you again!! You’re awesome! And PLEASE keep your tutorials coming!! You’re the best! ❤️❤️❤️❤️
Thank you so much, it makes me so happy cause thats exactly why I make these videos! 🥰🥰
I use your sugar cookie recipe and I also use this royal icing recipe not only do I feel like the corn syrup in. It makes it a softer bite, but it also gives it a really good flavor with the vanilla. I’ve been using both recipes for about a year I think I tried probably five different recipes and I have always come back to this that sugar cookie and this royal icing recipe for the best. Thank you again love them.♥️
Yay!! So happy you love them!!! Thank you 🥰🥰🥰
Your icing and cookie recipe are literally the best on the web. Thank you a million times over. They taste so good! I started making cookies for family parties because of you!
Aww really?!! That's amazing, I'm so glad you started making them 🥰🥰 thank you, you made my day reading that!!
My aunt wanted decorated chocolate chip cookies, so I added them and a 1/2 Tb of caramel emulsion. So yummy😊
Oh that sounds so delicious 😁
This is the best tutorial video I’m I’ve found for total icing. So much information and it’s so clear and easy to understand. Thank you!
Thank you so much ❤️♥️
I followed your recipe (but without butter emulsion) and it turned out beautifully! My flooding consistency was better than it had been before. Thank you
I'm so happy to hear that! And the butter emulsion is only for flavour so all good to leave it out! Thank you 🥰🥰
Hello, thank you very much for this great video, you explain very well, I would like to know if I could replace the corn syrup with something else, since in my country it is very difficult to find😢
You are so kind and generous to share this information. Thank you. This was extremely helpful and I really enjoy listening to you speak.
Thank you so much ❤️
I just made this step by step along with the video. It is such a great video! Three things: one, I used a lot more water to get where I wanted it to be consistency-wise. I assume could be normal based on humidity and other environmental and ingredient conditions? Two, the way I outlined and piped, this recipe covered 120 Easter egg cookies - about 3+" x 2.25+" ovals. I include this in case anyone else wonders. I decided to just make one color and do as many cookies as I could to help my busy brain figure it out. I used about 1/5 for piping and 4/5 for flooding. Three, any ideas for flooding that don't leave 1/4" thick layer of icing on the cookie? It seems like using a tinier opening just requires more rounds of flooding. I'll just have to watch more flooding videos!
That's great to hear! And humidity and environment do affect the icing and everyone had a preference of how loose they wan they're icing..for less icing you can always try dipping your cookies, that usually ends in less or thin it out more and don't flood all the way to the edge and pull the icing to the edges!
Thank you for this! I was wondering how many cookies this recipes would be good for
WOW...
Another GREAT Tutorial...
YOU are such a fantastic Teacher and I should know, because I'm a Teacher.
People do not know how time consuming a Cupcake or Cookies or Cakes can be... I heard a man the other day complaining how Expensive they are to Buy...I (tried) to explain how Expensive ALL te tools and ingredients cost... and this is NOT you Grandma's cupcake she buys at walmart in a box and a little tube of icing...
This is an ART... YOU are an ARTIST... and the cookies, cakes and cupcakes are your Canvas...
Thank you so very much! And yes, until you do it yourself it's hard to understand all the hours that actually go into these desserts. Lucky for lost of us, many get it and do pay our worth (and nothing wrong with people that don't want to either) but there is a customer for everything!
@@LittleCookieCo
YES>>>
I like the way you think...
This is a Work of ART...
That is why not all can do it...
or do it well...
This is not yor' Mama's bake sale. LOL
Thank you for all of your practical tips. I just made galaxy cookies for my nephews... and I used your tips for getting deeper reds and blacks. I can't wait to try this royal icing recipe!
Thank you so much for this video ! It definitely is a game changer for me because I couldn’t get my cookies smooth like yours and I followed your video and they came out 100 percent better and I am so happy? I still need lots of practice but this video totally changed the way I will make my royal icing , outline and flood my cookies....thank you again!
That makes me so happy to hear it helped!! There are so many things to learn with cookies, and normally they're just little things but make a world of difference! I'm happy you gave it a try and it worked out for you 🥰🥰
Love this so much! So kind of you to share all your tips and tricks❤️ 🥰
Thank you 🥰🥰
I cannot fully express how wildly helpful this video is. Thank you!
I'm so happy to hear that, thank you so much ❤️❤️
I am so glad you explained about the WHITE color added.
I used to "Flip" RVs and ALWAYS painted the walls a PURE WHITE FIRST, then the 2nd coat was the true color ... because if you don't have WHITE to begin with whatever Color you add will be DARKER of Off... This is so smart of you...
You have to have a WHITE Canvas to start with to have the TRUE Color you want...
"Ta-Da"
So true! Never thought of it that way!!
@LittleCookieCo I have been trying to get a good icing. So I'm still a little lost. Is the first bag of icing you put aside "the reserve" use to outline the cookies? Or am I using the flood bag because the outline seems to be thicker coming out and the flood comes out so loose. Another thing, how long must this sit out to dry??
The first bag is the outline I use for the cookies and if I ever need more flood then just thin some of it down. Also usually tsked 8 hourd uncovered for the icing to fully dry on a cookie. I have this updated video that might help, with better visuals!
th-cam.com/video/HxGBClkllNE/w-d-xo.html
@@LittleCookieCo
Thank YOU so much
Does anyone actually eat cookies with royal icing. They may make cookies look pretty but honestly I'd never eat it
They're pretty darn delicious, my friends and family love them!!
Absolutely! They’re delicious
I want to see how you do the gold on the ballerina in your opening!! Please!!
I believe it's at the end of this video (this was one my earlier videos and I do hope to redo it as I have better equipment and learned a lot on how to film better since then)
th-cam.com/video/FAKZ_7SrNx0/w-d-xo.html
Oh my gosh! Me, too! It's just gorgeous.
@@LittleCookieCo Nice! Thank you! ♥
Thank you for doing this tutorial!! What is your opinion on people using twice, and even more, the amount of meringue powder? I have tried or with 6Tbsp and had such a hard time with it so, I reduced it to 5 tbsp and still had some trouble with it smoothing out! I am going to try your method! Just curious what you think of all the people who swear using more meringue gives them more control because I have had zero luck with that! Also, I see you don’t mix the water with the meringue before adding the sugar, etc. I was taught to do that but maybe that is also part of the problem? I appreciate any input you have about this!!! You do such great videos and explain things so well!!! I also LOVE that ballerina cookie!! It is so gorgeous!!
Thank you so much ♥️♥️ I'm no expert but I just do qhat's easiest and gives me the best result in my experience. I've tried using more meringue powder and really didn't see a difference and because its expensive I figure why use more if it works the same. And I've tried mixing it with water first. I think people do that to dissolve it maybe? Again I tried it and didn't really notice a difference except maybe more bubbles so then I stopped doing that too. I find dumping it all into one bowl works just as great as anything else and it's much quicker to do, so im all for it! If you had trouble with it settling, try adding a touch more water. I personally like my flood to be pretty loose and settle on its own, and also a reason why I outline my cookies with stiffer icing so it doesn't flow off the edges. But some people prefer a thicker flood. So it may take some playing around to find what works best for you. I always say there's no wrong way, as long as you get the results you want, do whatever works for you!!
Between this video and the sugar cookie video I almost have the confidence to give it a whirl this holiday season. Super clear videos. Thank you.
Yay!!! I really hope you give it a try! I have lots of Christmas cookie tutorials as well (a whole Playlist on them) and I go through the designs step by step, so I know you can do it!!
My question is how many different colors of flood/outline based on your piping bag did one bag of powdered sugar make? And how many cookies does one bag cover approximately? It’s such a pain to make and I either make too much or too little. Thank you! They are so beautiful!
It really depends on how many colours and how big your cookies are. I usually can ice about 3 dozen but if I make a lot of colours I always make too much just in case and so then that takes more icing. I always freeze leftover icing so if I need just a bit of a colour or need to add more to it, I can easily!
Awesome, I have a lot to learn about Royal Icing, thx for sharing !!!!!!
It's so amazing, you can do so much with it!
Nothing to it. Crack 3 eggs in a bowl. Whip whites on high with a lil vanilla extract, a pinch of salt. Mix about 4 minutes. Add a half bag of powder sugar. Mix on high 4 more minutes. Add a block of cream cheese!!!!!! ( room temp) beat on high again 4. MAKE SURE you don't see any cream cheese chunks.
If its to thin add more powder sugar. To thick then add milk. ( I use heavy whipping cream) Put icing in a plastic bowl & cover your bowl with a wet towel. I use a wet paper towel, plastic wrap AND the top. Mix in colors when your ready to ice cookies. Ice the cookies, shake the cookies!!!!! Pop bubbles.
This vid is WAY 2 MUCH INFORMATION.
Just chill out. Its NOT rocket science!!!!
Thank you very much for your royal icing and cookie tips! I tried both and the outcome was exceptional! The cookies were perfect and the royal icing rocked! You explanation, practical and presentation are perfect. Thanks again.
Thank you so much! I'm so happy they worked for you and thank you for such a nice compliment 🥰
Has anyone ever made this icing without a mixer? I do not have one.
i have just mix fast like mixing egg whites for a meringue
We used to make this when I was little with no mixer. I think we used a whisk to mix it. It turned out just fine.
The cookies are so nice-have you good receipe for me - for these cookies like yours? Kind regards- Karola from Germany(please stay safe and healthy)
Hello! I've always wanted to visit Germany the closest I've been is having a layover in Frankfurt. Hoping one day I can visit 😁 i have this video on how I make my cookies and the recipe is linked below the video (its not my recipe I just tweak it a bit for my liking).
@@LittleCookieCo Well if you can visit Germany write me a message, so if you came to Frankfurt so i come there and take you in my car so we show you Heidelberg & Mannheim and our hometown Schriesheim, this is a nice smal town in the middle of Mannheim &Heidelberg 😀👍👍👍👍so we can drink a Glas of our one wine:)
I hope that all can goe good & well against covid. My 2 daughters are nurse in a big Hospital, so the junger is on a covid Station, a hard Job, and realy if you can flight to german we will visit for a tripp.... best wishes to you and your family❣
Thank you so much, that is so kind of you. And your daughters are amazing for what they are doing, true heroes ♥️ I pray you and your daughters stay safe!!
@@LittleCookieCo thanks nice recipe
Thank you 🥰
I swore I would work up the courage to try royal icing this year, and stumbled across your channel. I love it! Thank you so much for your clear instructions and tips on how to make the best icing. Looking forward to watching more videos!
Thank you so much! I just did an updated version, a bit more clear on my icing here, hope this gives you the confidence to dive in and try it!! th-cam.com/video/HxGBClkllNE/w-d-xo.html
Great tutorial! Very easy friendly instructions. At a speed easily absorbed. Thank you. I will watch it quite a few more times! Then will tackle it myself.
Thank you so much ❤️
As mentioned below this is the best icing tutorial that I have ever seen. Thank you for this. I can’t wait to try it out.
Wow! Thank you so much, I really appreciate it 🥰🥰
What does the butter emulsion do? Can I skip it? I just got home from Michaels and realized I didn’t get that 🤦🏻♀️
You can skip it! It's just flavour I like to add!
Have you considered putting a PayPal account link in your description?
I have seen a really good idea in other videos where the uploader has said something like “Would you like to buy me a cup of coffee?” to support the channel, which I think (personally speaking) is a brilliant idea. I feel that this idea is so that people can donate a ‘no pressure’ amount, if so moved, to help support the uploader.
I would love to ‘buy you a cup of coffee’ in gratitude for all you have taught me through your generosity. 😊I am sure I wouldn’t be the only one.🤔🙂
Just a thought.... 🤔🤷🏼♀️☺️💐😁
You are too kind, thank you very much! I haven't ever really thought about that even though I've seen it on other videos too, but will definitely give it some thought. I just didn't think anyone would want donate to me hehe 🥰🥰
@@LittleCookieCo I’ve noticed that some people also call it a ‘Tip Jar’! 😃
Well, you will decide to do whatever is right for you! 😊 Had to mention the idea though! 😁 Gives people the opportunity to give something back to you. If they can’t afford to or don’t want to, it’s still their choice. But if you don’t put a link up, it’s sorta not giving people an opportunity if they want to? 🤷🏼♀️😀 You give so much Stephanie. 💕Just my opinion, feel free to ignore me! 😆
Thank you for all you share, your videos really are quality and so very helpful. 😁🙏💐
Thank you so much!! You do make great some points! I will definitely look further into it and see how to make a PayPal account or something along those lines. Thank you very much, you are a very kind person and so happy that my videos have helped 🥰🥰
The tastiest royal icing I've ever had! Thank you for an excellent tutorial. ❤
Oh I'm so happy to hear that 🥰🥰🥰 thank you!!!
I have always wondered how people frost these perfect cookies. I have decorated so many cookies, and have always struggled with consistent frosting thickness. This frosting recipe has been by far the best!!! I've never been so happy frosting cookies, than when I used this recipe. ❤❤❤
I'm so happy to hear that, thank you so much 🥰🥰
Used this icing for my niece’s graduation cookies and it’s legit. Everyone loved the cookies. Soooo good! Thank you!
Woo hoo!! So happy to hear that, now you'll be everyone's go to for cookies for special occasion 😁
Wow! I am amazed!
May i ask how long it takes for it to dry, as i will be doing layers, and i want to know how long ahead to prepare
I usually spread my cookie decorating over a few days. So I'll do the base and do all the bases of the cookies and have a fan on them or put them in the dehydrator. Usually once I'm done they are dry enough to do the next step. And I keep doing that. With fan it takes about 45 minutes to an hour maybe a bit more. Air drying without a fan can take hours! I leave them overnight when I'm done to air dry and they're all dry in the morning g
@@LittleCookieCo thank you soooooooo much
10:56
Can you put this in the Refrigerator for awhile if you have to stop and do something else... and then come back to it and let it come to room temp... and then do your cookies?
Or does it have to be used right after making the (flood) or (liner) icying?
You can keep it on the counter or the fridge as well! If your gonna use it alter that day you can keep it on the counter (you can keep it on the counter all week if you want I jut prefer to refrigerate overnight as it keeps the flood icing from separating too fast). As long as you have it covered with a damp paper towel or airtight container or piping bags closed with clips or tired it will be fine. You don't want it expose to air or it will crust.
@@LittleCookieCo
EXACTLY...
Thank you so much for your response.
This helped me a lot.
Great video, Little Cookie Co! Very clearly and helpfully filmed, edited, and narrated. I'll be trying your recipe and hints. Thank you!
Thank you so much ♥️
I very much appreciate that your made sure to have several clear shots of the consistency needed at every step, and included important tips for success along the way. It's like having a personal instructor at my side. Thank you for sharing your expertise.
You're very welcome! I've recently made an updated video on my royal icing with more talk about consistency that might help even more: th-cam.com/video/HxGBClkllNE/w-d-xo.html
Kudos to your innovative way of making royal icing. Love the fact that the icing can begin from the piping consistency and down from there. Can't wait to try it soon! Love all your videos 😍
Thank you so much, hope you get a chance to make them 🥰
Hi 👋🏻 Lovely video! I’m wondering if it’s a 1lb bag of powdered sugar?
Hi! Thank you ❤ and its a 1KG bag so its about 2.2 lbs. If you only have 1lb bags then use 2 and a touch less water.
Love the video and the addition of corn syrup. How long does it generally take for the icing to become dry/firm enough to stack?
I always make sure to let my cookies dry overnight uncovered (so at least 8 hours) before I package them to make sure they're completely dry! Depending on how humid your area is, it may take longer or shorter, but normally I finish decorating at night then I'll leave packaging to the next day hehe
Thank you for this - I learned so much!
So happy to hear that!!!
Why every time I dilute the mixture with water, many bubbles appear so small that I cannot get rid of them on a surface? What is the problem?
It's totally normal, when you thin down the icing it happens a lot. But here's a trick to make sure you get rid of them before you flood your cookie m.th-cam.com/video/RWT-pSUBbhE/w-d-xo.html
Hello
How do you freeze heat sealed cookies?
Thank you for all your amazing tips and help. 😊
You can freeze them as is, if they are heat sealed or you can put them in an airtight container. Just make sure when you thaw them, you don't open the container or the bag until it reaches room temperature. Otherwise you get condensation on your cookie and could eat at your icing.
Thank you, I will try to freezing some to see what happens. If I freeze multiple heat sealed cookies, can I stack them on top of each other? Also do you suggest I put them in a box?
You can stack them! I usually put mine in an airtight Tupperware container or in large ziploc freezer bags! If they're hear sealed well then a box should be ok as long as they have one airtight layer they'll be ok!
@@LittleCookieCo thank you so much for always responding, and all your advise . You are the best 😍
You're very welcome! I try my best to respond as much as possible 🥰🥰
Hi how are you ❤ Do you know if there’s something I can add instead of the butter emulsion, I live in South America and we don’t have anything like butter emulsion or butter extract. Is it necessary for the consistency of just adds to the flavor? Thank you for your video ❤
Hi! I'm great thank you! And no, you don't need it, it's only for flavour. So you can leave it out and it won't change the consistency. ❤️
Awesome! Thank you so much ❤ I’ll try it out
🥰🥰🥰
Thank you so much for this tutorial! I am a total newbie to cookie decorating, so this helps me a lot! Jus one question: how many cookies (medium size) do you decorate usually with this recipe? Thanks again! 🥰
I'm glad it helps 🥰🥰 I can usually do about 3-4 dozen and have leftover icing! If they are round cookies about 3 or do and thinner ones or longer ones that have less surface area can be 4 or more.
Excellent. I've just watched three different videos. This was the best. Thank you.
Great video! It is a bit hard to see the details that you describe with white background, white bowl, and white icing. I appreciate the time you took to share this information.
Thank you!! Yes I noticed that after the fact too, there's always room for improvement right 😊
@@LittleCookieCo Oh, yes. Of course!
At least she did a green as well. I watched that for consistency.
Hello, I have some cookies to decorate for my brothers birthday and I have never used royal icing before. Do I need to use the butter emulsion? What does it do exactly?? I’m only asking because I don’t have it and I have never heard of that before 😬😬
Hi! You definitely don't need it, its just a flavour like vanilla extract, so it will still work without it!
Your videos are absolutely the best! Thank you so much for doing these. I can usually make cookies that taste good, but after watching your videos, I'm going to try my hand again at the more detailed decorating!
Thank you so much!! And hope you do give it a chance! It seems hard in the beginning but its so much and it gets better each time 😊
What’s the difference between CK royal icings mix, and meringue powder? And where do we get it Amazon?
I'm pretty sure that the CK royal icing mix has all the dry ingredients in it already so you only have to add water. CK also makes Meringue powder as well and it's a necessary ingredient for royal icing and makes the icing dry so you can package and handle it. If you don't add meringue powder then your icing is considered a glaze icing. You can find it at many cake/cookie supply stores, some cookiers even sell their own. I personally use this meringue powder
www.flourconfections.com/meringue-powder-454-confectioners-choice-pr-5185.html
Love this video, the video, your voice, the way you explained...everything ! Thank you 😊
Thank you so very much 🥰🥰
Thank you so much for sharing your wonderful recipes and tips🌸 I was wondering how many days the icing can last in a sealed piping bag.
Thank you!! On the counter it's best 6-7 days at most (I like to refrigerate mine when u don't use them). And if I don't need them, I'll freeze them for later!
Thank you for this video! I plan on doing christmas/thanksgiving baking this year (this weekend) and i just learned what a "butter bakery emulsion" was. From what I gather, it's another extract that you would find with all the other extracts in the baking aisle...I hope :(
This will be my first time making royal icing, decorating cookies...I hope they turn out OK. *worried*
How exciting!! And the butter bakery emulsion isn't usually sold at regular grocery stores, you can find it at Michael's or at cakes supply or special cooking/baking stores, or online. But don't worry, it's not necessary, it's just my preferred flavour, but works well without as well! Just have fun and don't don't too much. It takes some practice and my first cookies were pretty bad looking but everyone still loved them!
@@LittleCookieCo Hi! it's me again, I didn't get to make cookies like I said I was going to. But, I do have a question...for the amount of icing you made here, how many cookies do you think it covered? Just like an approximate amount as I know not all people make the same size of cookies but lets just say they are "normal" size, a cookie cutter size?
I usually only make this batch and I'm good for most of my sets, so I'd say around 3 dozen give or take. I've done a lot more of cookies that didn't have as much surface area, but if you are doing large circles or shapes with lots of surface area you maybe can do 2 dozen with details. I think I've done up to 4 or 5 dozen of smaller shapes or more narrow cookies!
@@LittleCookieCo Thank you soo much! I can't wait to do these cookies. is Butter Vanilla the same? I couldn't find just "butter" at Michaels but bought it anyways. I also bought what you posted in the link, but the delivery date is set between Dec 9 - Dec 30...I need to have cookies ready by the 11th for my husband group potluck and I told my roommates I would send them off with some cookies for their co-workers. I also wanted to give some out to the neighbors this year.
It's almost the same. I've found it hard tonfijd the butter only one too the last little while! But I use that one when I can't find the other too and it's just as good! You will be one busy bee this month and everyone will love them!!
How long will the icing keep under a damp cloth?
This was a wonderful video! I feel confident to begin decorating cookies. Thank you for sharing your recipe and practical tips.
I'm so happy it gave you the confidence to start! The best way to learn is to give it a try and then you'll find out where your struggling and then its good to come back and see the videos again! Thats what I used to do when I started hehe. And it takes some time to get used to it but once you do it a few times you'll get better and better. Alwyas takes pictures so you can see your improvement 😁 best of luck!
I love the idea of mixing your base icing to the stiffest you'll need for the project, not the stiffest possible. Thank you for the tip!
Yes!! It saves me so much time now that I do it this way 🥰
@@LittleCookieCo thank you so Much for your awesome tutorials. I am learning so much. Can you please tell me what colors you use for the flood on your gingerbread men? I have skin color, brown, and white. Suggestions?
You're very welcome and I'm so happy your learning ❤❤ for the brown I usually use a mix of Americolor chocolate Brown and Americolor Warm Brown. I find on their own warm brown is too light and chocolate brown is too dark so mixing the gives a nice colour! I think if you have skin colour and brown that may be a good combo and if its not strong enough or dark a touch of black may do!
@@LittleCookieCo thank you- will try ❤️
Hi love your vid so clean and easy to understand but instead of letting them dry over for overnight can I put them in the fridge? For 10 min
Hi! Thank you so much Unfortunately! Unfortunately that won't work. Royal icing needs to dry for a long time for it to harden and not flow off the cookie. You can place a fan on them to speed it up but it will still take a a few hours
@@LittleCookieCo k thank you
Thank you so much for your time and generosity to share your knowledge with us!
Thank you for watching and supporting me, truly appreciate it!!
I so much appreciate your sharing all your skill and hard-earned tricks with us - I wish I’d had you to teach me years ago, I’d have been saved so much time!
Aww thank you so much, you're too kind 🥰🥰🥰
Well, you get me going! Now I really want to go dig out all of my tips & stuff, go buy all the things I don't have and need, come home and bake and get to DECORATING!! This all looks so fun, yet so relaxing and satisfying! I cannot wait to begin practicing, perfecting, and getting busy making some beautiful creations and see the surprise and delight of those I share with. Again though...you are so easy to follow and you seem very patient, you really should be teaching! If we can learn this easily from you online, imagine how much a person would benefit from learning with your help in person. Really nice job. Thank you...
Well I'm glad I'm giving you some motivation to get back into it!! There is really nothing better than putting smiles on people's faces when they see your treats!! And thank you, maybe one day I can teach, although I edit a lot of my voice out of my videos as I make mistakes, I wouldn't have that luxury in person 😁
Wow! You did a really nice job with this video! I loved the way you demonstrated and explained the recipe and process.
Thank you so much 🥰
Thank you. This is the absolute best royal icing recipe that I have ever used! Very tasty and so nice to work with. Dries beautifully with a nice sheen. Merry Christmas!
Thank you so much, I'm so happy to hear that ❤️ Merrry Christmas!
Great video! Just wondering is there a benefit to using very little meringue powder as opposed to more? Also, what brand of meringue powder do you recommend?
Thank you!! I didn't find much of a difference when I put more meringue powder. And since its an expensive ingredient I don't mind using less with the same results!
@@LittleCookieCo thanks so much!
You're welcome!
Hi!! I'm loving your videos so far!! I JUST started this cookie making journey! My first batch tasted really good, but the decoration was laughable lol!
I'm working on my 2nd batch of icing today and already it's better with the help of your videos! So thank you!!
Hello! Welcome to the wonderful world of cookies 😁 Don't worry about the decoration too much, everyone I know, even some of the most amazing cookie artists had some pretty awful cookies in the beginning, myself included! The only way to get better is to keep making them, and eveytime you'll learn what you need to yet better at and slowly it will come. Always take pictures of your work too, sometimes you don't feel like you're getting better until you look back! Keep it up and I still have bad days with cookies, but I don't let it get me down, so don't ever give up! 🥰
@@LittleCookieCo Thank you for the words of encouragement!! My boys, 18 yr. old twins, told me the same thing. They said just like with anything, it takes practice. They just starting welding class, so they compared the two things taking practice... at least mine you get to eat! 😁 I did take pictures lol! Pics of my messy kitchen too! 🤪
Have a wonderful Thanksgiving!!
Sounds like you have some smart boys! Its hard when you want to be good at something right away but it's a process! The one thing that really pushed me to get better (although was stressful at the time) was selling them. I'd get requests of all these different themes and it really pushed me out of my comfort zone and made me decorate cookies weekly and then I really started to see an improvement! Hope you and your family have a wonderful Thanksgiving 🥰
I really appreciate the way you explain everything you made it so easy and simple!! I was watching someone else’s video and they couldn’t hold a candle to your video!!😊
Wow, thank you so much. That is such a compliment 🥰🥰
best instruction and icing by far. beautifully filmed.
Thank you so much 🥰🥰
I agree! Your videos are always *so clear* in pictures and explanations. Thank you. 😊🙏💐💕
Thank you so much! I try my best to make it as clear as possible and try to improve with every video if I can 😁 it's still a learning process for me too hehe
I love your filming style! It’s so clean and bright! Beautiful!
How long does it take for your royal icing to completely dry on cookies?
Thanks again for a very detailed and informative video! ❤️ I absolutely LOVE your RI recipe with the corn syrup especially since I enjoy practicing/making florals....Which I can’t wait for your next video on florals 😉
Keep inspiring us‼️🍥😍
(aka@tia.memas.casacookies)
Thank you so much!!! Your always way too kind!! Now the pressures on 🤣 gotta come up with a good floral one!!
@@LittleCookieCo You’ll be great as usual.. you can do no wrong!😍
Aww thanks for the vote of confidence 😊
Video said the recipe was posted… where?
If you click the three little dots and word MORE under the video title, the full description will pop up and there it is!
Thank you so much for your great recipe and tutorial! I was just curious as to the butter bakery emulsion... do you use it for flavor or is it necessary in the final product? I have a few different flavors of the emulsions by Amoretti and LorAnn oils. I hate to have to buy more if I don’t have to. The Amoretti wild strawberry emulsion was pretty expensive
Hello! The butter emulsion is just my preferred flavour you can definitely use any other flavour combo or flavours you'd like or just use vanilla on its own, so no need to buy more 😁😁
@@LittleCookieCo Thank you 😊 I have some yummy flavor combinations rolling around in my mind ❤️
Yay!! That's great 🥰🥰
Thank you so much for your great tutorial. I’m going to try your recipe. Have you ever used almond extract instead of butter emulsion? It’s a total game changer for me.
Happy that you'll give it a try! I did once a long time ago but I think I put way too much in and the flavor was too strong so I neve tried it again. But now you're making me thinking I should 😁
Love, love, love your videos
Thank you so much!!
You're step-by-step instruction is wonderful .... the best I've ever seen. However, I had some difficulty with seeing the portions of the video that were all white. For instance, the parchment paper (or background), the icing, and the bowl were all white. Just a thought for easier viewing. Thank you so much for your recipes and instruction. I'm subscribed.
Thank you so much!! And I agree I realized after we had filmed that it wasn't the best choice..I'll have to get some different colour bowls!
@@LittleCookieCo Thanks so much for responding.
This is great. I will need to try this recipe. When you're adding the white, is it like the americolor white? It's been a year now that I've been watching YT. Learned so much from you and others about the cookies. I did get americolor gels. Wanted to try something else other than wilton. I've really enjoyed the videos since it's been a few years that I've baked/decorated.👍
Thank you!! Yes it is americolor white, although its been hard to find lately. The only place I know that has it in stock, ill link below! Americolor is much better than wilton I find it takes much less colour and the bottles are easier to use! Hope you find some time to get decorating again 🥰
howsweetisthat.ca/on-line-store.php#!/AmeriColor-Bright-White-Soft-Gel-Paste-Colour-6-oz/p/233610098
Can you do a video talking and showing how you set the projector to decorate a cookie and which type of projector do you use?
I do want to do a video like that, but the thing is I'm not a fan of my projector. It gives me lots of issues so I dont want people to see the video and think its a good projector just because I'm using it (I know lots of people skip over parts of the video so maybe they won't hear me say I don't recommend it 🤣). And for the price I know there is much better on the market right now. Ones that are a lot easier to use and set up and that have great reviews from other cookiers. But I'll have to think of some way of doing one!!
This really is the best royal icing recipe and it’s really beginner friendly 🥰 also your tips really helped me out 🤓
Thank you so much 🥰🥰
Can you freeze this???
Yes! You definitely can!!
@@LittleCookieCo thank you!!
Great video!
Thank you so much 🥰
I will try it today and let you know how it works for me.
Thanks for sharing
Please do!! Thanks ♥️
Timely video! I love learning more about royal icing!!
How big is your “one bag”?
no response huh? this girl sucks
No need to be rude. If you read the description the amount of sugar is listed.
Right!!
Happy to an update to your original video! ❤️ What a great idea of thinning it down to outline consistency while mixing VS each individual color! Why or why didn't I think of this?! 🤦♂️ 😂
As always, you're my cookie decorating idol! ❤️ ❤️ ❤️
Aww thank you so much 🥰🥰🥰
Heyy! I watched this so many times, but there's still something i don't get. For bow long should we mix the sugar, water, corn syrup, and meringue powder? When i tried this yesterday i only mixed it for 3 minutes. It was flat and not tasty at all when I added everything else. 😭😭 Any tips for a beginner??
After you add all of the ingredients you can turn it up to medium or medium high on your mixer to whip it a bit, but you only need to do that for 30 seconds to a minute. If you add too much water and its liquid it won't look fluffy, if you have less water it's thicker and looks fluffy. But eventually you water it down and it won't be so fluffy. It doesn't taste great on its own cause its almost all powdered sugar, but when it's on a cookie and has dried it's a much better combo!
@@LittleCookieCo Thank you so much!! I will definitely try it again!
😊😊😊
Such a wonderful straight forward video. Thanks so much! I’m sure it’ll take me a few times to get it perfect but I’m sure it’ll be way better than the store bought royal icing. ❣️
Thank you so much! It takes a little bit to get the hang of it but evey time you do it you'll get better!!
Hi, thank you so much for such great video tutorials on Royal Icing. I can't wait to get started.
I just have one question, because I can't find any info on it. What do you do with your piping bags when you put them down to do the next cookie? Does the flood consistency icing pour out everywhere? I'm so scared I'll have icing pouring out all around me while I'm decorating. Thank you, kind regards, Corrinne H
Thank you for the recipe is the best recipe I have ever seen I appreciate it and I will enjoy using it
Thank you so much ♥️♥️♥️