Royal Icing On Cookies

Baking By proudmommaof3 Updated 3 Aug 2010 , 3:56pm by proudmommaof3

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proudmommaof3 Posted 2 Aug 2010 , 5:36pm
post #1 of 5

What is the trick to place royal icing on cookies without it running down the sides...can anybody explain what I did wrong...is there a fool proof recipe?

Thanks, Karen

4 replies
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tcwheeler Posted 2 Aug 2010 , 10:19pm
post #2 of 5

Your royal icing probably isn't thick enough. Also, make sure that you stay on top of the cookie. If you go on the side even a little, gravity takes over. icon_smile.gif Another thing, I've been able to pick off the "drip" and it still look okay. First recommendation is play with your consistency. Think it might be too thin.

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globalgatherings Posted 2 Aug 2010 , 10:34pm
post #3 of 5

Are you outlining your cookie first?

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StefanieLRyan Posted 2 Aug 2010 , 11:00pm
post #4 of 5
Quote:
Originally Posted by globalgatherings

Are you outlining your cookie first?


I use a method similar to what member globalgatherings is mentioning. I first outline my cookies with regular royal icing (thick, not thinned; the more merinque powder you use the stiffer it gets), then I thin the same royal icing and "fill-in" the outline when it has dried. Once you get the hang of using royal icing you can actually free-hand the design, but out-lining certainly helps in the beginning. Good luck!

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proudmommaof3 Posted 3 Aug 2010 , 3:56pm
post #5 of 5

Thank you, thank you, thank you! I will definitely add more Meringue Powder next time and OUTLINE! Great ideas for a newbie to have!

I appreciate the feedback!

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