I love this stuff! I can't get enough. I made personalized cookies for my daughter's kindergarden class and they loved them. Then I tried one. I absolutely love this stuff. It is easy to work with. Can be a little messy. (it was my first time working with it) I'll try to get my pictures posted later today. The royal iciing was soo good, I had another cookie for breakfast and a chocolate cupcake with creamy chocolate frosting! Well balanced, don't you think!

Love your "well balanced" breakfast. lol.
I agree, I love the royal icing and find it easy to work with. When my students get frustrated, in course 1, making their roses; I tell them just wait for course 2, because working with royal icing is sooooo much eaiser. So far they have agreed.

I seldom use royal icing, but when I do, you know my favorite part? The cleanup, no grease anywhere!

I agree...Royal icing is the best, it's so versatile... . I haven't down heaps of cakes, however the cakes I have done ....all but one has royal icing....

Royal Rules!!!

I love it, too. I really really do. So nice to meet like-minded folks!

...well I have yet to try this stuff! But I am looking forward to making a '25' monogram out of it!

I've only used royal icing in class.. So I've never put it on a cake ... Doesn't this stuff dry rock hard? Or does it depend on the recipe? I'd try it with a good recipe.. I just picked up a mix for it when I had to make it for class.

Yea I like Royal Icing too, but I've only used it to make flowers, thats about it. I've never tried writing on cookies with it. But thats a great idea I will try it soon.

I'm not too sure about RI. I have never had very good luck with it. It seems that mine never gets as "fluffy" no matter how much I beat it. It still works but not as good as I think it should. But, I am so glad all of you enjoy it so much!

I can't freakin make it!!!!!!! I can't get that huge amount of powder sugar to get wet with only 4tablespoons of WATER!
What recipe are ya'll using??? Do tell!!

I haven't tried royal icing because I've read it dries rock hard and tastes bad. Please share your recipe that tastes great and is easy to work with!

It doesn't dry rock hard or taste bad! Try my technique and recipe, give it a chance....


http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html

In Australia I buy Royal icing pre-mix that you just add water to. It is absolutely brilliant. Specially at Christmas for my gingerbread. I then buy it in 25kg sacks.

Guess it depends on where in the world you are. In Jamaica most wedding cakes are made with royal icing. It does get a bit hard but not rock hard. Probably because its made with the actual egg whites instead of the meringue powder.

Whenever I use Royal for anything, I make tons of drop flowers with the leftovers on waxed paper. Tip, save a little bit to tint yellow for your flower centers. I have all colors of little drop flowers and they are so handy to use on cakes. (especially doll cakes)

Royal does dry rock hard when it is by itself, but if it's on a cookie or sitting on top of frosting on a cake, it softens. It's still stiff; but not rock hard. My family loves it on cookies too!

It's not rock hard on cookies because you thin the recipe out with water.

I haven't try it yet. Hope to do it this weekend.
If I do want to attach some flowers with stem on the sides of the cake (Covered in fondat) should I make them in advance? how many days? or just hours? How do attach them to the cake? Do they stand by themselves on top of the cake.
I have an order with a baby bedding theme. It has just flowers
So any help will be appreciated. I ganna try something different but wanna know if it is to difficult the first time.
Thanks in adavnce

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RI isn't supposed to be "fluffy " [/quote]


That's good to know.... Maybe I did do it right

I waaayyyy prefer royal flowers to BC. They are very pretty, very durable, and have a great shelf life. I make little drop flowers to have on hand too. Also, I can crank out pansies at a high rate of speed so they are a favorite of mine to keep on hand too. Makes a last minute cake order a breeze. I store my RI flowers in egg cartons.

Must repeat what several have said~ your beater and bowl must be squeaky clean. I use a vinegar-water solution to rinse after washing these pieces in very hot, soapy water. The tiniest amount of grease will break down the egg whites and the Royal Icing will fail. I use Wilton's recipe.

I love Royal but don't use it much. I had made 200 pink pansies with a little white stripe going through them last year and had daffodiles and a few butterflies with leaves in a plastic container. I put them on a shelf for later use, but came back to an empty spot. I don't know where the container went to but I have an idea of where the Royal went to...my DD stomach, she can't get enough of Royal Icing!

My kids love to eat my RI flowers too!! I love having extras on hand. So easy to make a cake look spectacular at a moments notice. Whenever I need to make flowers for a cake I just keep piping until I use up the entire amount of icing. That way I have extras to use later. I just put them in an ice cream bucket to save until I need them. Larger more delicate styles (lilies) get egg cartons to store.