I'm Judit, owner, and designer at The Sweet Designs Shoppe. Welcome to my blog, where you will find a permanent home for everything cookie decorating. From recipes to tips, color palettes, and packaging ideas to shopping, packaging, and must-haves. I cannot wait to share my knowledge with you.
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I’m so excited to share my Royal Icing recipe with you! But before I get to my recipe, let me tell you a few things I’ve learned along the way that I wish I’d known 10 years ago when I made my first batch of Royal Icing (RI).
Royal icing is like a moody teenager. It’s unpredictable and acts in ways that sometimes are hard to understand. Now, I’m not telling you this to discourage you; on the contrary, I’m telling you this because sometimes things don’t turn out perfectly. It happens to everyone regardless of skill level, so don’t give up! Thankfully, you don’t need a perfect Royal Icing to create the perfect cookies. Below are some tips that might help you better understand and avoid rookie mistakes.
Oils on your RI are a NO. Ensure your bowl and utensils are washed thoroughly with hot water and a good dish soap. When in doubt, you can wipe things down with lemon juice or white vinegar to ensure they are grease-free. This applies to flavors, too. Read the ingredients and ensure they do not contain any oil. If your RI never dries completely and feels tacky to the touch, oil might be the culprit.
A humid environment isn’t ideal for working with RI. So, if you live in a highly humid area and want to take your cookie journey to the next level, you might want to consider investing in a dehumidifier. You can still make beautifully decorated cookies, but they might take longer to dry, or you might find that you get a few more craters on your icing. I like working in an environment with 35-45% humidity. If you like, purchase a humidity meter or gauge and leave the guesswork out.
Using a dehydrator is a great option to help dry your decorated cookies. I know dehydrators are an investment, and it’s okay to not be ready to purchase one. So, a fan can be another great option to help dry your decorated cookies. The fan doesn’t work as well as a dehydrator, but it’s still a good option.
And last but not least, “all roads lead to Rome.” Different recipes, ingredients, mixing times, flavors, or techniques can achieve great results. This is what works for me, but something different works great for someone else. Also, don’t compare yourself to others. Your cookies will turn out great. Royal Icing is great to work with; it really doesn’t need to be perfect.
Before jumping into the recipe, some words will make your Royal Icing journey a little easier, and if I’m being honest, I would have loved to know before making my first batch of Royal Icing.
After ten years, I finally found a Royal Icing recipe that works best for me. This recipe will help you create glossy Royal Icing, perfect for decorating your roll-out sugar cookies. Let’s dive into the world of royal icing together and have fun!
One of the questions I get the most is about the recipe for my Royal Icing. I’m so excited to finally share my recipe with you! From a tiny intro to Royal Icing to the step-by-step I take to create my perfect Royal Icing.