Royal Icing

Decorating By Ceyda Updated 27 Dec 2012 , 10:32am by Ceyda

Ceyda Posted 26 Dec 2012 , 10:55pm
post #1 of 6

AAs you know , royal icing gets solid hard when dries. when you apply it on cookies, it looks nice but it isnt easy to eat it. What can I use instead of royal icing for decorating cookies?

5 replies
-K8memphis Posted 26 Dec 2012 , 10:57pm
post #2 of 6

white chocolate

Ceyda Posted 26 Dec 2012 , 11:45pm
post #3 of 6

ADo you think white chocolate would be looked as good as royal icing on cookies?

-K8memphis Posted 26 Dec 2012 , 11:52pm
post #4 of 6

It's what's on my gingerbread tree in the avatar picture there. I think it looks great but I mostly use it for accenting not for all over icing but no reason not to either. It's so much tastier than royal I think. There's a bit of a learning curve where you gotta melt it right and maintain the right temperature. It's more finicky than royal but it tastes a lot better. It's more expensive too. icon_biggrin.gif

DeniseNH Posted 27 Dec 2012 , 12:15am
post #5 of 6

I discovered that if you roll out thin sheets of fondant on waxed paper and cut them out with the same cookie cutter you used on your cookies - you can quickly lay the fondant on top of each cookie as it comes out of the oven, still hot.  The fondant will adhere to the cookie making an exact copy of the top of each cookie and only takes a few minutes to cool then you're ready to decorate.  The fondant stays soft - not hard like royal.  This method is quick, clean and with added flavorings - tastes GREAT. 

Ceyda Posted 27 Dec 2012 , 10:32am
post #6 of 6

ADeniseNH - if I do that the fondant wouldnt melt away,right?

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