This is probably the best explanation of consistencies I’ve seen. I’ve watched A LOT! Thank you for this simple yet effective way to check your icing! 😊
Thank you Pam! You couldn’t have released this at a better time! I’m working on a Victorian gingerbread house and I’m at the beginning stage of building. Next I will be adding details and arranging the furniture I made out of gum paste and fondant. Crazy I know… but this is my happy place! I’m sure you or anyone else who loves to decorate cookies can relate with my madness 😂
Thank you. I learned a lot from this video. I have been struggling with my transfers not drying. I think it is because my consistency was too thin. Thanks for showing me a different way to test consistency, your way is very easy to understand.
This was one of the best videos I have seen to differentiate the different consistencies of Royal icing. Thank you so much for taking the time to explain it your way.
very helpful insight on mixing royal icing. fyi... I've used a small spoon to mix my RI for over years now and never had any problems. However, your explanation about getting too much air while mixing is the culprit and some people use mixers which I believe will over mix RI as well. Thanks again Pam - so glad to have found your channel!
Thank you so much for your time and energy to help guide us - me especially with your tutorials. I have purchased your recipe and love it. However, I have bought a lot of different disposable pastry bags and it seems none of are comfortable to use. The ones I have purchased seems to be think plastic that when I cut the bag to make a tip to pipe it never gives me a true round hole that is nice to pipe. The bags you use seem to be flexible- can you please guide me on where I can find those??
Pam. You're awesome! Such a wonderful video. Thank you for giving back! Many bakers complain they get too many bubbles with dipping. What is the secret to not get so many? Many thanks!
Pam, is the recipe for royal icing on Etsy for $1.99 the same one that you shared in your sites? Facebook and TH-cam? Thank you, Nancy PS you are my favorite to learn from. You have a great personality/ so sweet and helpful
I made this icing the Sunday before Christmas and kept it in a sealed container. I think i misunderstood the storing part. Is it not hoid anymore? It's thick, and when i stir, it kinda reminds me of raw pizza dough? I tasted a tiny bit, it tastes good , doesnt smell, and its still white.
This is probably the best explanation of consistencies I’ve seen. I’ve watched A LOT! Thank you for this simple yet effective way to check your icing! 😊
Glad it was helpful!
This was by far the most helpful consistency explanation I have ever seen!!! Thank you Pam!!!
Glad it was helpful!
Thank you Pam! You couldn’t have released this at a better time! I’m working on a Victorian gingerbread house and I’m at the beginning stage of building. Next I will be adding details and arranging the furniture I made out of gum paste and fondant. Crazy I know… but this is my happy place! I’m sure you or anyone else who loves to decorate cookies can relate with my madness 😂
Wonderful!
Oh my gosh, thank you so much for making this video. You explained it so well.!!!! Best video
You are so welcome! I am glad you found it helpful!
This was so incredibly helpful- thank you!
I am so glad it helped ☺️
Thanks Pam. It cleared up the air issue for me.
Great!
Thank you thank you thank you! The double bag and tip method is genius!
Glad it was helpful!
Oh Pam, This video is great. (new cookie decorator here) Really gave me a great incite to the consistences of RI icings to use. Thank-you.
You are so welcome! Happy Baking
Could you do a video about coloring your icing?
Thank you. I learned a lot from this video. I have been struggling with my transfers not drying. I think it is because my consistency was too thin. Thanks for showing me a different way to test consistency, your way is very easy to understand.
You are so welcome!
This was one of the best videos I have seen to differentiate the different consistencies of Royal icing. Thank you so much for taking the time to explain it your way.
Glad it was helpful!
You’re the best!!! Thank you for breaking it down the way you do 🥳
You are so welcome!
Thank you! I’m just starting out and I’m using all of your recipes! This ties it all together ❤❤❤ so helpful!!
I'm so glad!
very helpful insight on mixing royal icing. fyi... I've used a small spoon to mix my RI for over years now and never had any problems. However, your explanation about getting too much air while mixing is the culprit and some people use mixers which I believe will over mix RI as well. Thanks again Pam - so glad to have found your channel!
Thank you so much for your time and energy to help guide us - me especially with your tutorials. I have purchased your recipe and love it. However, I have bought a lot of different disposable pastry bags and it seems none of are comfortable to use. The ones I have purchased seems to be think plastic that when I cut the bag to make a tip to pipe it never gives me a true round hole that is nice to pipe. The bags you use seem to be flexible- can you please guide me on where I can find those??
No problem. These are the ones I use.
Tamodan Piping Bags 100PCS & 16 Inches Tipless Piping Bags, Extra Thick Pastry Bags Disposable, Non-Slip Icing Piping Bags Disposable Design, Cake Decoration. a.co/d/hdxpGqn
I enjoyed your video and will be very helpful, thank you.
Glad it was helpful!
Pam you're so amazing.
Thank you, what a great compliment
Excellent
This was super helpful!
Glad it was helpful!
You are the best!❤
Pam. You're awesome! Such a wonderful video. Thank you for giving back! Many bakers complain they get too many bubbles with dipping. What is the secret to not get so many? Many thanks!
I have a video on dipping too:
th-cam.com/video/ennhltDXhjg/w-d-xo.htmlsi=D2dNPzCCfz3kQ6gw
This is super helpful! How long and on what speed to you usually remix the icing for after it separates?
You don't use a mixer after making the thick base. The base stays as is . Mix colors and thin by hand
Pam, is the recipe for royal icing on Etsy for $1.99 the same one that you shared in your sites? Facebook and TH-cam? Thank you, Nancy
PS you are my favorite to learn from. You have a great personality/ so sweet and helpful
Yes!
How do you make your base
Here is my recipe and tutorial
th-cam.com/video/4DEJKnAyyd8/w-d-xo.htmlsi=6x90b4LgrEF-WRFP
You are the Best teacher ❤❤❤❤can you please make teddy bear cookie theme i want to make it for my sister baby shower 😊
Pam can I ask where you got the spoons you are using to mix with?
Dollar store! Lol
With the thick icing for making flowers, are the flowers rock hard to bite when the icing is dry?
Not at all. It's a soft bite
I made this icing the Sunday before Christmas and kept it in a sealed container. I think i misunderstood the storing part. Is it not hoid anymore? It's thick, and when i stir, it kinda reminds me of raw pizza dough? I tasted a tiny bit, it tastes good , doesnt smell, and its still white.
It starts to break down. If you are not using it every day, freeze it.
I can’t get away from bubbles in my RI, any ideas to help with that? I am currently using the genie’s dream recipe
I would change recipes 😋
I will be trying your as soon as I get the new meringue powder!
Have you ever tried Genie’s Dream meringue powder? What is your opinion I am very new to the RI world
How the heck do you get the colors so bright
I use mostly Chefmaster colors
This is SO helpful. I do much better with visual clues. Counting and ADHD don't mix 😂
I am so glad!!!!!!