1. Kristin Griesbaum says:


  2. Kimberly says:

    I thought I read somewhere that you use YL essential oils. Do you use them in your RI? Currently, I use vanilla and vanilla/butter emulsion and I find my RI still taste like powdered sugar.

    • Judit says:

      Yes, I used YL essential oils. I would recomend trying with some emulsions first. In my experience the vanilla and emulsion are the perfect combination for the icing.

  3. Dolores Cherkewick says:

    I’m trying your recipe today. I’ll let you know how I do!! Thank you for this blog. It helps in every way possible.

  4. Janie Johnson says:

    Is this the recipe that looks and feels like porcelain? I’m really excited to try it if it is. Thank you for sharing.

  5. Dolores Cherkewick says:

    Royal Icing Switch Alert!!!!!!
    Judit, this recipe is the absolute best one that I have ever used. It flowed beautifully, felt so silky and smooth. I felt like such a professional Cookier. I’m hooked, switching forever and I highly recommend to others that need a change that works! You are so amazing and I appreciate all that you do.

  6. Beatriz Flores says:

    Thank you!! I’m going to try this recipe this week. Thanks for sharing it 🫶🏼

  7. Janie Johnson says:

    For the corn syrup the recipe says 60G/2OZ/1/4C however my 1/4C came to 120G. Which do you use?

  8. Maria Ojeda says:

    Hola Judith, el conr syrup solo se puede agregar en los primeros pasos, una vez que ya el royalicing esté listo, ya no se puede agregar y volver a batir, verdad?

  9. What is the purpose of the corn syrup? I don’t currently use it in my RI recipe, but maybe I should try! Thanks so much for sharing, Judit!

  10. Jennifer Johnson says:

    Hi Judit!! Thank you for all the resources!! Is there a formula or method to mixing the colors in the amounts needed? Or is it just a visual best guess on what you need…white vs red vs black etc?

  11. Coppi says:

    Hello. I think I read you use a piping consistency and a flood, i may have missed how you did that. Do you just add a bit more water for the flood? I’m fairly new to this.

    • Judit says:

      Hi! Yes, I do use two consistencies. Yes, add water to make the flood consistency, but add a few drops of water at a time until you achieve the consistency you want for flooding

  12. Sheree says:

    What is your favorite emulsion to use for the icing? Cream cheese?

  13. Christine Connolly says:

    What is the purpose of the emulsion?

  14. Lisa Wishner says:

    Judit I just want to make sure just the half tablespoon of water? Seems like so little liquid. I usually use like a bit more.

  15. Dori says:

    Can I just use almond extract to flavor it or must it be an emulsion?

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