Tutorial: Making Royal Icing

It's hard to decorate a cookie without icing.  Some use butter cream, some use glaze...

I use ROYAL.  I like royal simply because it gives me the versatility and detail that I like.  I can make transfers, flowers, crisp clean lines, leaves...just about anything I like. 

 Royal Icing

5 TBSP Meringue Powder
1 tsp cream of tartar
1/2 c. water
1 tsp vanilla
1 tsp additional flavoring (optional)
2lb confectioners sugar
1 TBSP to 1/4 c. Light corn syrup


Place meringue powder, cream of tartar, water and flavoring in the CLEAN bowl

Tutorial: Icing Consistency 101 - The Basics

When it comes to decorating cookies (or anything) with Royal Icing, the most important thing is consistency.  If your consistency is off, your details wont come out like you want them.  If it's too stiff, it struggles to come out of the icing tip or wont lay down for a smooth flood.  If it's too thin, your perfectly piped details run into each other and your flood runs over your edges all too make one big runny mess.

So yes, consistency is key.