This is the best royal icing for sugar cookies! It is easy to make, has amazing flavor and dries softer than other royal icings. I'm always getting compliments whenever I use this recipe to decorate my sugar cookies!

Looking for some sims 4 royal cc to make your household look like they're from a monarchy? Our list of royalty cc has everything from jewelry to royal uniforms.

Working with royal icing can be challenging for a beginner. There are many bumps in the road when it comes to decorating cookies successfully with royal icing and I am going to go over a few key points that well help you overcome some of the common problems you may face when you are new to cookie decorating. Table of content What you need to begin Let's start with some troubleshooting... Royal Icing Recipe What you need to begin What you will need: Icing Sugar, Meringue Powder, Flavouring Stand Mixer Food Colouring (Optional) Let's start with some troubleshooting... If you have never decorated with royal icing before, you may think it looks pretty easy to get that nice, clean, flooded cookie. Any maybe you will pick up the icing bag and be a natural. But if you are like most, myself included, this will not be the case. My first few experiences with cookie decorating are a far cry from what you see on my website and social media today. There are so many things that can go wrong, and trust me when I tell you, I had them all. Every single possible problem you could encounter, I experienced it. And when it happened, it was usually happening on an order that was for someone I didn't know, which made it far more stressful. So before you begin making your first batch of royal icing, I am going to go over some of the problems you are likely to face in your early decorating days in hopes that you can be spared some of the frustrations that I encountered when I was new. Something I learned very early on in my decorating career is that icing consistency is KEY. If you don't have your consistency right, you won't get ideal end results. So that is the first thing that you are going to want to master. And it won't happen overnight, it is going to take time to get this part down. But practice makes perfect, so keep that in mind when you are working through your first few sets of decorated cookies. For me, I find that two consistencies is best. There are many decorators out there that swear by one thicker consistency, but I am not one of those decorators. I am, and always will be, a two consistency kinda gal. I find that my work is cleaner and also details and text are always done in a thicker consistency, so if you are adding any details to your cookies, you are likely going to need to make more than one consistency anyways. Below I have outlined the two consistencies I use on a daily basis. Pipe Consistency Also known as outline consistency, but for some reason, I call it pipe, and that is just the way it is in my kitchen. This consistency is used for outlining, and details like fine lines and text. It is similar to toothpaste in consistency, it comes to a soft peak when you pull your spoon out of the icing. A soft peak is when your icing comes to a peak then it curls over. The icing should still hold it's shape and have some body to it. To achieve this consistency, you will colour your icing, then add small amounts of water until you get to a soft peak. When I say small amounts of water, I mean SMALL. I would actually recommend using a spray bottle to add the water until you are more familiar with how little it actually takes. You should continously check your consitency as you go to ensure you don't go too far, but if you do, that's ok, we can fix it. What is going too far? Well, if find your icing comes to a peak, curls, then starts to melt back into the bowl, this means you have gone too far. If your icing is too loose, when you pipe your outline or details they are going to spread out which is not ideal. In order to fix this, you will need to add small amounts of icing sugar back into your icing until you get that soft peak that holds its shape. Once you have achieved this consistency, you will pull out a small amount, 2-3 tablespoons, and bag it in a tipless piping bag, or piping bag of choice. The remaining amount will be turned into your flood consistency icing. Flood Consistency: This is the consistency you will use to fill in your cookie. You will achieve this consistency by adding small amounts of water to the remaining amount of coloured icing. Again, I would recommend using spray bottle to regulate the amount of water you are adding. I use a fairly thin consistency for flooding because I find it takes little manipulation to get the icing to level out on your cookie. But for a beginner I would recommend starting a little thicker. My icing is typically aobut a 5 second icing. What that means is when you run a knife through your icing, it takes approximately 5 seconds for it to level out completely and there is no longer any trace of the knife line. This consistency is similar to shampoo or honey when it runs off your spoon or spatula. If you are a newbie, you may want to start with a 10 second icing. You will likely find that 10 second icing doesn't immediately level out after you flood your cookie, so you may need to shake or tap your cookie to get the icing to level out and leave a smooth finish. You can also use a toothpick or scribe to poke out any imperfections or drag the icing around to fill in any unwanted holes or gaps. When making flood consistency, it is so very easy to go too far and add way too much water. So add water VERY slowly, and check your consistency after every addition of water. This takes practice so please don't be too hard on yourself if you don't get it the first time. Below, I have added a few notes on some common royal icing issues and some trouble shooting tips to help you combat these unwanted outcomes. Cratering: A crater is when your beautiful puffy flooded cookie starts to sink when it drys. It is common in small cookies, or small sections of a cookie, flooded details and lettering. Sometimes you will get an actual hole in. your icing. You can combat this by using a table fan to dry your cookies, or even a dehydrator on the lowest setting. Both of these methods will also help give your icing a nice even smooth finish. Be careful with the dehydrator, it can dry out your cookie depending on your climate. Another way to battle cratering is to use a thicker consistency icing to flood, but I am not a fan of this because I like me icing thin. Another option is you can pipe a squiggle of pipe consistency in the area before you flood it. This gives the icing some support and structure. Colour Bleed: This is another common problem you may face as a beginner. It happens often with deep colours like black, reds, deep greens, and browns. But can occur with any colour really. Over saturating your icing with colour is one of the main culprits of bleed. Keep in mind when mixing colours, a little food colouring goes a long way. Also your colours need time to develop, so stop adding colour when you are a shade or two lighter than your desired colour. The icing will also dry darker. So when making red's, blacks, any deep colour, stop mixing when it is lighter than the colour you want and let it sit for a few hours or even over night. Other ways to combat colour bleed: Make sure you are using a quality food colouring, I find that americolor gels are great, and a little bit goes a really long way. For really deep colours like red, black or deep greens and blues, I often use concentrated powders from The Sugar Art Master Elite line. Using quality colours will be a huge help in avoiding bleed. Adding white food colouring to light colours helps combat the darker colours seeping into your lighter colours. Allow appropriate dry time before packaging your cookies. If your cookies are not dry when you package them, you are increasing your risk of colour bleed. Allow up to 24 hours of dry time depending on cookie size and layers of icing before you package your cookies. For mini cookies, you are probably safe at 8-12, but for for full sized, I would allow them to dry at least overnight if you finished decorating the previous afternoon. Climate Control: Not surprisingly, your climate can play a huge roll in your finished product when it comes to cookie decorating. If you are in a very humid environment, I would recommend a dehumidifier for your space if you are getting serious about cookie decorating. It will be a game changer for you, it will help reduce cratering and colour bleed and will help your cookies dry more quickly and evenly. I use on in the summer months to help with all of these things. Opposite side of the spectrum, if you are in a dry climate, this can affect the moisture levels in your cookies and result in a hard dry cookie, you may want in invest in a humidifier to help put some moisture back into the air and avoid drying out your cookies. I use a humidifier in the winter months to avoid drying out my cookies. Below I have provided a basic sample royal icing recipe that can get you started on your cookie decorating journey. To learn more about royal icing and cookie decorating please check out my website. I offer detailed online cookie decorating classes that include the royal icing recipe I use every day in my decorating along with tips and tricks, detailed step by step guides and pre-recorded tutorial videos. I will soon be adding the royal icing recipe I use every day for stand alone purchase, so if you interested in knowing about that, or any other new classes I have on the way, I would suggest subscribing to my site! I hope this post was helpful in your first batch of royal icing, good luck and hope you enjoy! Royal Icing Recipe Royal Icing Recipe: 4 Cups Icing Sugar-Sifted after you measure1/3 Cup room temp water3 Tbsp Meringue PowderFlavouring- a Teaspoon or so in your flavour of choice, just ensure that your flavouring is oil free. Whisk together water and meringue powder until powder is dissolved and mixture is frothy. Add flavouring, and icing sugar. Mix on low setting for about 5 minutes. Low on my mixer is number 2. If you find your icing isn't getting fluffy, flip to medium, setting 3-4, for about 30-40 seconds. When icing is done, it should be matte, thick and fluffy. Alot of recipes will state to mix on high, but I don't like to mix on high due to the risk of over mixing. If icing is over mixed, it wil not set. ****This is not the recipe I currently use for my cookies, but it is the recipe I used when I first began decorating cookies. This recipe will work just fine and is quite good, if you are interested in trying the recipe I use, it is included in all of my classes and with my colour guide. Colouring your icing: If you are a beginner, of course use whatever food colouring that is readily available to you, but if you would like to invest in good quality products, I do recommend Americolor Gels. Lower quality gels tend to bleed so this is one of the things you will need to keep in mind when purchasing your food colouring. Another thing to keep in mind is a little goes a long way. Start small, and your colours will deepen with time and also they will dry darker. Give your colours at least an hour or two to develop, even overnight for deeper shades. Last tip, for white icing, I always add white colour to get a true white. This helps with battling colour bleed as well. Colour your icing straight out of the mixer before making different consistencies. To mute bold colours, I use browns, ivory, and sometimes a bit of black. Use these sparingly. If you would like to take the guess work out of colour mixing, I have created a guide that is jam packed full of colour mixing formulas using americolor gels for the most part. If you are interested in this guide, please click here: The Millers Wife Royal Icing Colour Guide Commonly used consistencies: Pipe Consistency: You are looking for a soft peak. So when you pull your spoon out of the icing, it comes to a peak then curls over. This is similar to the consistency of toothpaste. I use this consistency for all outlining, details and text. To achieve this consistency you will add VERY small amounts of water to your coloured icing. Once you have reached a soft peak consistency, pull out a small amount, a couple tablespoons, and bag it in a tipless piping bag. More details noted above on this consistency. Flood Consistency: This is used for filling in the cookie and is similar to shampoo or honey in its consistency. You will add small amounts of water to achieve this consistency, once your icing runs off your spoon like shampoo, bag it in a tipless piping bag. Some people use a second method, so when you run a butter knife through your icing, it should take about 8-10 seconds to level out completely. This is a good place to start for a beginner. My icing is probably closer to 5 second icing, but using a thinner consistency, you run the risk of icing overflows so I recommend starting at about 10. More details noted above about this consistency. If you are a beginner, I would recommend using a spray bottle to add water. It is very easy to go too far with how much water you add. If you do go too far, you can add small amounts of icing sugar back into your icing to achieve desired consistency. Royal Icing Recipe: 4 Cups Icing Sugar-Sifted after you measure1/3 Cup room temp water3 Tbsp Meringue PowderFlavouring- a Teaspoon or so in your flavour of choice, just ensure that your flavouring is oil free. Whisk together water and meringue powder until powder is dissolved and mixture is frothy. Add flavouring, and icing sugar. Mix on low setting for about 5 minutes. Low on my mixer is number 2. If you find your icing isn't getting fluffy, flip to medium, setting 3-4, for about 3--40 seconds. When icing is done, it should be matte, thick and fluffy. Alot of recipes will state to mix on high, but I don't like to mix on high due to the risk of over mixing. If icing is over mixed, it wil not set. ****This is not the recipe I currently use for my cookies, but it is the recipe I used when I first began decorating cookies. This recipe will work just fine and is quite good, if you are interested in trying the recipe I use, it is included in all of my classes and with my colour guide. Colouring your icing: If you are a beginner, of course use whatever food colouring that is readily available to you, but if you would like to invest in good quality products, I do recommend Americolor Gels. Lower quality gels tend to bleed so this is one of the things you will need to keep in mind when purchasing your food colouring. Another thing to keep in mind is a little goes a long way. Start small, and your colours will deepen with time and also they will dry darker. Give your colours at least an hour or two to develop, even overnight for deeper shades. Last tip, for white icing, I always add white colour to get a true white. This helps with battling colour bleed as well. Colour your icing straight out of the mixer before making different consistencies. To mute bold colours, I use browns, ivory, and sometimes a bit of black. I also love to add small amounts of blue to my greens, but this is a personal preference. Use these colours very sparingly, use a toothpick to add them eve. They are just used to soften and/or enhance your end goal colour. To get your two shades of green, prepare the darker one first, then add some of the dark green icing to some of the base icing out of the mixer. You will then have two greens that are the same colour, just a different tint. If you would like to take the guess work out of colour mixing, I have created a guide that is jam packed full of colour mixing formulas using americolor gels for the most part. If you are interested in this guide, please click here: The Millers Wife Royal Icing Colour Guide Consistencies Required: Pipe Consistency: You are looking for a soft peak. So when you pull your spoon out of the icing, it comes to a peak then curls over. This is similar to the consistency of toothpaste. I use this consistency for all outlining, details and text. To achieve this consistency you will add VERY small amounts of water to your coloured icing. Once you have reached a soft peak consistency, pull out a small amount, a couple tablespoons, and bag it in a tipless piping bag. Flood Consistency: This is used for filling in the cookie and is similar to shampoo or honey in its consistency. You will add small amounts of water to achieve this consistency, once your icing runs off your spoon like shampoo, bag it in a tipless piping bag. Some people use a second method, so when you run a butter knife through your icing, it should take about 8-10 seconds to level out completely. This is a good place to start for a beginner. My icing is probably closer to 5 second icing, but using a thinner consistency, you run the risk of icing overflows so I recommend starting at about 10. If you are a beginner, I would recommend using a spray bottle to add water. It is very easy to go too far with how much water you add. If you do go too far, you can add small amounts of icing sugar back into your icing to achieve desired consistency. See Product See Product See Product See Product

Learn how to make amazing royal icing for decorating sugar cookies without using egg whites or meringue powder. Perfect for any holiday.

Learn how to make easy royal icing without meringue powder and without corn syrup! Perfect for decorating cookies!

Making black royal icing can be such a pain! Here are my tips on how to make black royal icing (without using a whole bottle of food coloring!).

This crochet tutorial shows how to make the royal ridge stitch step-by-step. The tutorial includes detailed photo instructions.

Calling all cookie decorators! You'll find everything you need to make your own haunted house cookies! Royal icing transfer sheets included!

This simple 2 ingredient recipe for royal icing is a great way to make it at home for beautifully decorated cakes and cookies. This recipe makes about 1-1/2 cups (410g).

We're so obsessed with our Monthly Selection Boxes we wanted to pull together some patterns you could make with them. Sometimes you'll have yarn left over and

Now that you've made a big ole batch of royal icing using my delicious fool-proof royal icing recipe, you are probably looking at it wondering what next? So I created this step by step

Stuck for something to do? Learn how to make a spinning top that will spin and spin, splattering paint to create multiple masterpieces.

Madrid Royal Palace, considered by many one of the finest palaces in Europe, was built between 1738 - 1735 as the official royal residence.

Σοφά καλωσορίσματα με δυο κατασκευές enellys.gr Σοφά...καλωσορίσματα με δυο κατασκευές!!! το Παιδί στο Νηπιαγωγείο -

Discover how the Spanish Royal Family is preparing Infanta Sofía for her future with strategic changes and planned training.

Black royal icing seems pretty simple, but in reality, that's not always the case. If you've ever struggled with creating the perfect shade of black icing, this post is for you. Today I'm sharing my

Treat your favorite September-born queen to the perfect present with our personalized hoodie. Made for comfort and style, this custom hoodie features a picture of your choice and can be ordered now with a special discount. Show her how much you care with this thoughtful and unique gift. Messages: Embrace the regal vibes with our personalized "This Queen Was Born in September" unisex hoodie. This stylish and unique gift will make her feel like the queen that she is, adding a royal touch to her wardrobe. Perfect for any September-born queen in your life. Instruction: Step 1: Begin by exploring and selecting from all the provided customization options. Ensure you complete all fields marked with an asterisk (*) for a seamless process. Double-check your choices for accuracy; missing one can prevent you from proceeding to checkout. Customize to your liking with color schemes, signatures, font styles, and other personalized details. Step 2: Click "Preview" to see your custom clipart. You have the flexibility to alter any customization options at this point until your artwork meets your expectations. Note: Always use standard English for text inputs and avoid using any special characters or emojis to ensure the best results. Features: T-Shirt Made with 100% ringspun cotton, a lightweight fabric (4.5 oz/yd² (153 g/m²)) All shirts feature a pearlized, tear-away label for total wearing comfort Fabric blends: Heather colors 35% ring-spun cotton, 65% polyester *Sport Grey - 90% cotton, 10% polyester Sweater 80% ringspun cotton, 20% polyester Medium-heavy fabric (9.5 oz /yd² (322.1 g/m²)) Relaxed fit Sewn-in twill label OEKO-TEX-certified low-impact dyes Hoodie Classic fit Runs true to size Medium-heavy fabric (8.0 oz/yd² (271 g/m²)) Tear-away label Materials: 50% cotton, 50% polyester (fiber content may vary for different colors)

Hello everyone! Here is a video about how to crochet Royal Ridge Stitches...

Our stencil company founder, Melanie Royals, worked for a year to perfect the perfect metallic paint formula for stenciling-and it paid off! Our metallic Royal...

When it comes to zippers, believe it or not, the invisible zipper is one of the easiest to insert. Learn how it’s done with this step-by-step tutorial.

I'm Violeta. My job and hobby is to crochet toys. I crochet toys every day and am always looking for new ideas.

Bakers: You're about to have an "aha moment."

Craft this easy but irresistibly creamy, sweet and tangy Raspberry Curd for a spoonful of joy or a versatile delight to elevate diverse recipes from simple cookies to pastries to cakes.

This crochet tutorial shows how to make the royal ridge stitch step-by-step. The tutorial includes detailed photo instructions.

No complicated cuts here! These attractive DIY picture frames are easy for anyone to make with inexpensive wood, some basic tools, and only 8 straight cuts.

Our super unique castle drawing ideas are perfect for those who love to draw and explore stunning architectural masterpieces.

HOW TO BUILD MULTI-USE RAISED BED PLANTERS WITH PRIVACY PANELS: I got the idea for my raised bed planters while reading a popular gardening catalog suggesting the use of 30” high raised beds to create “outdoor rooms.” To me rooms have walls, and since I’m short, I really didn’t see the need for planters 30” high…

This is my ultimate guide to Royal Icing Transfers. How to make them, use them in cookie, cake decorating. Tip and tricks how to create candy decorations.

This crochet tutorial shows how to make the royal ridge stitch step-by-step. The tutorial includes detailed photo instructions.

Famous people knit, too! From actors and actresses to members of the British royal family, these some of these famous knitters might surprise you. We all love knitting, but many of us knit for different reasons. From the numerous health benefits of knitting to the meditative nature of the craft, knitting is an attractive craft to all sorts of people, from retirees to hipsters. Some even use it as a form of anger management. Check out all of these famous folks who love knitting just as much as we do. And let us know in the comment section below which ones surprised you the most! For more great projects like this, subscribe to our free email newsletter!

Knitters can find inspiration in the world around them, so its no surprise that popular culture offers up fertile ground for designers.