What consistency should icing sugar be

Why would you support and promote such an awful thing? There are many alternatives to eggs that work just as well if not better than smelly egg whites? Do you even know what egg whites are and where and how they get to us? Its unfertilized fetus of a very abused, tortured and neglected baby chicken forced to live in either teeny tiny cage for her entire life or thrown into a shed with millions of other chickens living in filthy conditions killing each other. Try using aquafaba juice from can of chick peas by placing 3oz of it in bowl and whooping it for ,minutes on medium speed until frothy then add 4 cups of powdered sugar, vanilla extract and pinch of salt.

Now go visit an animal sanctuary to see how these egg laying chickens suffer so you can have eggs. I completely agree! You have no idea where she gets her eggs and this is quite rude to post on her page.

I have my own flock of free range hens and have absolutely no problem collecting the unfertilized eggs to use for whatever I please. If you want to attack others for no good reason, make sure you know that they are actually doing what you disapprove of. Otherwise, you are just being a bully. My icing design slowly gets slightly blurry after it dries when I use the wet on wet technique. It looks sharp when I pipe it, but then the design slowly gets fuzzy over the next few days.

What can be causing it? Will it cause butter bleed because the dehydrator, even at the lowest temperature is till warm.

Hi Amelia! We use a dehydrator during classes when we need the icing to dry very quickly. Hello Amber, I have been binge-watching your cookie decorating videos for days and I am fascinated! I tested a sugar cookie recipe this weekend not your own; it was a simple one based off another video and I decided to see how badly a first attempt with Royal icing would go since I had all the stuff already, but actually they have turned out well!

As well as using a fan to speed drying, do you cover the biscuits to avoid staleness? Hi, I just bought the cookie and royal icing recipe. If I do not have meringue powder on hand, how many eggs substitute for the 10 tbs of meringue powder? Hi Amber, could you tell me if I use hand mixer , how many mins should I mix the icing?

Hi Fiona! Hi there. Your cookies are amazing. It does harden enough to stack. In your experience, what would make one recipe better than another. Thanks in advance!! Hi, I want to send a cookie kit to my daughter in overnight camp and I am worried about the coloured royal icing seperating in the icing bag.. I am writing from turkey, I follow you closely, can you give me a wonderful recipe for royal cream. Can I freeze or refrigerator my cookies before I decorate them and then decorate them when they are still cold?

Or would that make the icing thicken too quickly? Hi Tanna! Can I ask why no freezing or refrigeration? In my mind it keeps them fresher as I make several dozen cookies for shipping to family and friends for the holidays. Hi Jacqui! Love your blog! It seems like no matter how long I let my base Icing dry I end up with light bleeding along my piping I put on top.

I usually shoot for 24 hours, have used a fan and still have it. I live in TN and during the summer we do have higher humidity. Any thoughts? Thank you so much! If the fan is not enough to prevent color bleed, try using a thicker consistency icing. Hola Amber, Mi nombre es Sabrina, soy de Argentina y no encuentro el polvo de merengue, puedo reemplazarlo con claras de huevo? Thanks,, Roberto. I have purchased your tutorials and have a question. When I have to dry the royal icing hours , how can I somehow protect the biscuits so they do not get tough?

Your cookies are amazing! I am starting with cookie decorations, in Argentina where i livemi do not have meringue powder, do you have a royal icin recipe with fresh egg whites?

I thonk I can find dried eggnwhites too, so any of both would help. Thank you so much, Julia! Second, I notice you color the icing in the stiff consistency. I have not been through all 20 videos yet, but it is always better to color in the stiff consistency?

Thank you for your inspiration and quality videos. Off to make a batch of your cookies. Hi Gina! However, if you use your plastic containers for things other than royal icing, such as buttercream or other foods containing fat, it will break down the royal icing and could cause problems with drying properly later on.

I went with glass. I thought about all of the things I use the plastic ones for, and decided, I will dedicate glass ones for my icing. I did make your cookies and they were a HUGE hit.

Iced them tonight. Not to bad for my first attempt. I have attempted decorating before, but never with this much success. Thanks again for you classes and recipes. You have inspired my inner baker. I am allergic to egg whites and dairy…. Not sure how to replace corn syrup though. Good morning! I hope you can help me! I used royal icing on some cookies last night and covered them loosely with cling wrap-I have a cat that wonders at night!

Unfortunately, the icing was not set enough and the cling wrap settled on some of them and of course some of the icing has pulled off. How can I fix this and still have a clean look?

Thank you for any suggestions! I use 10 tablespoons of meringue powder per 2 pounds of confectioners sugar in my royal icing.

Good day. Two questions. Is there a book in Russian? Or in the format of the World? That I could translate through Google.

The second question. As I understand you use meringue powder, and not albumin. It must be pre-soaked with water?

And how much water? In advance thanks for the answer. Hi, when you make your icing, after dry, how is the result, is it still shiny just like the first time you apply them, or it is become a matte result than shine?

An are you putting them back to oven after you decorate? Because my royal icing after they dry, a lil bit matte and looks rough…. Pls answer it, thank youuu. Hi, could you tell me where should I store the iced cookies until the icing dried and still keep their crispness.

Hi Fion! Hi Karen! Yes, the recipes are shown in both U. So I seemed to have over mixed my royal icing when adding the color. Can this be fixed or should I just start over? Hi Tasha! It would be best to start over. If you use fluffy icing on your cookies, it will end up causing problems later air bubbles, sandy texture, color bleed, fragility, etc!

I am vegan and therefore do not use dairy products in my baking or cooking. What would you recommend as an alternative to egg whites for the royal icing? Gorgeous cookies Caitlin. Thank you, Caitlin! I used it to make meringue cookies and it worked great! Could you please tell me if the sugar powder should be completely dissolved? How could I avoid this?

Hi Tanya! When you get a chance, send a photo to info sweetambs. How do you keep your icing from drying out? When I have it in a bowl and I am using colors, the edges and top start to crack and dry.

This leaves me with a not so smooth icing when I mix it. Royal Icing must be covered at all times. I hope that helped. What is wet on wet? Do you decorate the cookie before you bake it? Wet on Wet — Icing on Icing. Its wet icing on wet icing if you watch the video like a solid color filled cookie then add a second wet color to it and make a design. How many water I have to mix with meringue power for stiff icing? Hi Amber, I love all your cookie tutorials and information!

You rock cookies! I have had trouble with butter bleed and pitting of icing when applying luster dust. Could this cause a problem? I love watching your videos and trying to replicate but I have a hard time with the icing.

I am allergic to eggs and have yet to find a suitable replacement. Do you have any ideas? Check out aquafaba royal icing recipes. I have a son who is allergic to eggs and aquafaba happens to be a fantastic egg white replacement.

It is also inexpensive to obtain or super easy to make your own. It sounds weird because it is literally the liquid that chickpeas are cooked in. But it is the perfect viscous consistency for egg white substitutions.

Color Flow Mix can be substituted in some recipes for egg white. The substitution is one egg white equals two 2 teaspoons dry egg white Color Flow Mix plus two 2 Tablespoons water. Hi i purchased your lesson 1 and your cookie recipe with royal icing recipe and it did not download…. Contact support sweetambs. Hey I paid for the download for both the cookie recipe and the icing download, BUT I have received nothing so far, please advise me when you are going to send me the email that you promised.

Hi There, I purchased your royal icing tutorial and recipe however I wanted to ask — if you have and upcoming project and are making royal icing ahead of time, do you colour it before or after storing it? Thanks so much for your purchase!

You can color the icing at any point. Have been using my own recipe for royal icing with egg whites. Do you have any replacement for the whites?? I bought your royal icing recipe and I have used it a few times for customers. However, I have recieved feedback that my icing is too hard. Any tips to adjust it? I would just like to ask…. A friend ordered to me for her simple party. I just kinda not sure of my charges i taked down.

I hope you can help me enlighten with this. Also I am trying to purchase the recipe but my parents will not allow me to have a PayPal account either.

Hi Virginie! Once the cookies are wrapped and sealed in cello bags, you can keep them up to 4 weeks. Hi, enjoy your cookie tutorials. I have been a baker and continue to bake these special treats from cookies to specialty cakes for over 40 years. I was trained to use egg whites as you, have used meringue powder but for the last few years have been adding light corn syrup to my royal icing for an amazing shiny result. Do you make that technique using a seconds without the edge?

It looks like well finished than mine…. Thank you so much dear for your kindness teaching people like me who only have the passion for baking. Thanks alot. Thank you so much. I do have a video tutorial available that contains more detailed information on making medium and flood consistency icing. I was wondering if thr is any health risks inusing the meringue power.

I know it is powered egg whites and that could be dangerous to injest. Hi Alysen! However, you should be careful when using fresh egg whites in royal icing. Hi Megs! Is there a way to fix this?

I sift my powdered sugar. I usually mix it for mins after every addition of powdered sugar. Should I mix it more? Any kind of help will be appreciated.

Confectioners sugar? I use domino brand and never have trouble. Mix on low speed. I put sugar and meringue powder in and mix slightly then add water. Mix a little then scrape the sides then continue mixing! I use Domino confectioners sugar.

I made Royal Icing for the first time and when I tried to make rose buds it blobbed out and look oily. Not sure if this can be fixed I still have on the counter from last week. Any advise is helpful. Hi Sonia! It sounds like your icing was not stiff enough. Stiff consistency icing should be very thick when it comes off of the mixer. Add a little bit at a time until the icing looks dull and holds a stiff peak.

Hello Amber, this post is more of a personal thank you then a question. Several months ago after a doctors visit I received information that I had colon cancer. Needless to say my mind went to all the bad places when you hear cancer. I had stumbled on your valentine video and decided to try making the royal icing cookies. I bought stuff at Michaels and gave it a try. The kitchen was a mess, there was coloring and icing all over but in the end I had cookies that looked something like yours, not even close but a good effort.

I boxed them up and sent them to my girls and wife and waited for them to open them. In the meantime I kept experimenting just to keep my mind busy. Since then I have made or basically copied all different cookies and have come to thoroughly enjoy it. In fact while visiting my daughters in NY several weeks ago we made some together. The best news out of it all was the diagnosis was incorrect and the cancer was more of a precancerous which requires observation over the next year but nothing like what we thought was going to happen.

I had to tell you because during that time making the cookies kept my mind off of it and allowed me to learn something completely new, and have a new appreciation for life. So thank you for making a video that most will only see as a cookie demonstration but for me was a way to escape even for a little while. What a fantastic story, John! Thank you so much for sharing that with me.

Stay well! I just ordered the Royal icing video and wanted to know how much water to add for outlining and flooding or if you count to know the desired consistency? Hi Denise! Thanks for your purchase! My flood consistency icing is about 15 second count. First of all, I want to say how talented you are.

I love watching your videos. Is there an alternative to royal icing without sugar, like with stevia or something like that? Thank you very much! Thank you, Paola! It would be interesting to try stevia! I let my cookies dry overnight; used edible market on them and bagged using a sealer after another hour to dry. Should I take them out or let it be? Kim, it sounds like your cookies were not dry before you stacked them and bagel them.

Next time, allow time for them to dry completely while placing them flat. Hi Amber!! I just wanted to let you know how much of inspiration you are! How can I get it back to room temp safely? Plus it is in squeeze bottles. Also, if I ice cookies on Tuesday will they store well for Sat? And will they stick together in cellophane bags. Its early Autumn here in Sydney. Hi Amber, I was wondering if I could send a picture and get your thoughts, re: dull or bumpy icing?

Thanks for considering! Love your site. I just purchased your basic cookie package consisting of several. Could you tell me what version of QuickTime I should have, and also what app opens the. Or did I just waste my money and my time. Buyer beware! Love all your info and thanks so much for sharing! How much water are you adding with the powdered sugar and meringue powder? Also, can you store the decorated cookies in freezer? Have any suggestions for shipping the cookies?! Hi, I made some cookies using the royal icing.

It has dried dull. Is there something I can do to make it shiny now? Wonderful inspiration! I will try and make some cookies with this icing soon, perhaps for valentines day. I need to get some meringue powder first. How long can cookies last with the icing? After adding the water to thin out the royal icing for flooding, what if I have extra icing that I need to use for my other cookies that I will be decorating.

Can I leave it out, or do I need to put it back in the frig for later use. I use this flooding technique all the time.

I take a couple sheets of paper towel enough to cover the top and sides of bowl and wet with cold water. Wring out if you have excess water. Drape over top of bowl. If this dries out before you have used all the icing just repeat the steps to the towel. Keeping this on top allows the icing to not dry out.

If you have leftovers for the next day, you can put in airtight container. Let it come to room temp. Also if you have different colors of icing in piping bags use a small wet paper towel to cover the bottom of a glass. You can stand your piping bags up in this and the tip does not dry out.

Hope this helps. Hi Aiki! There are other discussions online about this but no explanations or help that I can find! Yes, that could definitely be happening. The warmth of your hands. I wonder also if the icing separates more rapidly in a bottle due to the shape. Are you seeing lots of air bubbles as well? You many not be able to tell through the bottle. I wondered if mixing on high made a difference, but you said you let it sit for days, so a lot of the air should be rising to the surface.

That being said, not all the air would be released. I always mix only on low, so as not to incorporate more air. It would be interesting to me to see what happens if you used my RI recipe and switched to piping bags. I hope you do! Maybe silly question — you said the icing could separate…how do you fix this? Put it back in the mixer for a while? Not sure how to recover. I had similar issue as Meg did, left the icing sit, covered, for an hour or so and when I returned it was noticeable runnier than when I left it.

Sorry for the delay, had a string of Christmas celebrations. Ajust the consistency again if needed. You could use a spoon or spatula to mix as well, it just takes a little more elbow grease. Merry Christmas! I am definitely going to try your RI! And, I love your decorating.

Have already started using your edging technique instead of using dots! Looking forward to finding more trick and tips watching your work! Thank you for your royal icing recipe I used the one with meringue powder, cream of tartar and a tsp of clear vanilla. I followed the illustrated recipe exactly.

My icing in the mixer after 10 minutes was extremely fluffy and stiff. I tried adding water a bit at a time, but after 3 tbsp I thought I was stuck. Went ahead and filled the piping bags and tried to use. It was still extremely stiff and would not smooth out at all.

Tried using a toothpick like you suggested, but could not get the icing to flood and become smooth. Dairy-free diet Popular diets Healthy meal subscriptions Best vegan protein powders. Home Recipes Water Icing Member recipe. Member recipes are not tested in the GoodFood kitchen. Save recipe. Water Icing. Preparation and cooking time. Prep: 5 mins. We'd love a slice of advice. What's your star rating?

Recipe Reviews. You need way more water. Easy, simple and tasty.