I see so many gorgeous cookies covered in royal icing, and I know it makes them easy to transport, but it tastes so bad... do you add flavoring to yours to make it taste good? I mean, otherwise it's essentially just powdered sugar and water... there's no flavor just sweetness. Since I was a kid I always hated those big hard sugar cookies at the bakery with the crunchy icing on them because they didn't taste good. But now, as a decorator, I can see how many amazing things I could do with it. I always use BC because it tastes good, and it looks pretty, but they are hard to transport. You CANNOT stack them!! HELP!!

I flavor mine with vanilla and almond, but you could use anything. People on here have suggested adding lemon juice to brighten the flavor of the meringue, but I haven't done that. Play around with different flavors, and add some corn syrup to keep the icing from shattering when you bite into it.

Ok, I figured people were adding flavor to make it more palatable! I mean, so many are using the RI, I didn't figure they'd leave it as the yucky tasting stuff! Thanks for your input!

I just tried adding lemon juice to a batch i just made and it took out the icky flavor of the meringue... also those little flavor bottles at the cake shops work good to i tried the stra,ras, and mm flavor and they worked really well with the ri.

I have like a billion little bottles of Lorann oil, so I figured I'd use that to make different flavors. I will also try the corn syrup trick! That sounds like a good idea!

I add a little lemon extract or orange extract(1/2-1 tsp) to the cookie dough and 1/2 tsp of either to the RI. I have more compliments and repeat orders when I do that. It takes out the RI flavor and enhances the flavor of the dough within the cookie.

I would be careful with the loran oil as it is oil and will break down the royal icing. Extracts or lemon juice work best.

Judi

I allways used vanilla/almond but for the last weeks I been using buble gum flavor, and the kids (and no so kids) love them...

I'm a big fan of almond extract so I tend to stick with using that in my RI, but orange sounds pretty yummy. I just might have to give that a try.

i heard you can put corn syrup in to make it more flexible. anyone know how much? and does the flavor also do anything about the chalky feel