I just did my first batch of cookies and I think I am in love! My question is this - I used royal icing but I am not really sure what the difference is between using royal icing and color flow? Do they both work the same?
Thanks!
The only difference is that color flow puffs up a little bit when it dries and royal dries flat. If you want to use colorflow, it will be fine, it is perfectly edible and should hold up okay on top of a cookie, in my opinion. I will be hard though.
How do you get a fluffy royal Icing like at the grocery store? It's almost like buttercream but it is royal icing? I am going to do some sugar cookies for the first time and I have had to use royal icing to do some monograms for a couple of cakes, but my problem is, the thinner the royal icing to flow into my outline doesn't make it less hard or crispy like. I hope I am making sense.
Use Antonia's Royal Icing.. It's under the articles on how to make and decorate cookies. I used it for the first time this weekend and it's TERRIFIC!!! And im NOT a fan of royal icing! Very easy to make and use! And it hardened up nicely, but was still soft enuff to eat! I am IN LOVE with the NFSC and her icing!!! KUDOS to her!!!
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