Hello

i am having problem with The royal icing I am using to decorate my cookies

when it dries it turn opaque , dull.

i want to get that shine smooth finish 

Straight up royal icing isn't really shiny, but it shouldn't be opaque either, it should have a solid look like ceramic. For shinier you might want to look into glace, but even that isn't super shiny.

add gum arabic -- comes in a little jar like spices do -- costs a few bucks will shine it right up -- available at dedicated cake stores -- I doubt hobby lobby types would carry it but who knows -- and easy to get online --

best and shiniest cookies to you

Thanks to all. I will try the gum Arabic.

could you please share with me the icing recipe you guys use for cookies decoration?

i actually use melted chocolate for my cookies -- i don't use a lot of color on them -- but for royal icing i either use the recipe on the container of meringue powder or use joy of baking online recipe for egg white royal

http://www.joyofbaking.com/RoyalIcing.html

I usually use color flow, and they're fairly shiny. Since I sometimes ship cookies, I like the icing to be harder than glace. I also make sure I use powdered sugar made from cane sugar (not beet sugar), since it takes color differently. As you can see, it's definitely not opaque.

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I basically use the recipe on the meringue powder can for color flow but use fresh lemon juice instead of water. People always comment on how they don't like the taste of royal icing but they like mine.

Thanks!!!

i love Your cookies they look beautiful.

i apreciate all the advice.

I have found that if I under beat my icing 2 minutes, they dry with shine. If I beat 10 minutes, they dry more matte. Sometimes I don't want my cookies to be shiny, but it works, every time. These had a lot of shine before being painted on.[postimage id="4992" thumb="900"]

This is something that I will have to try out soon, @Pastrybaglady ‍ as I don't like the taste of royal icing myself.  I do love to pipe flowers with it though, and you can't really tell people to just pick off the flowers and toss them as they don't taste good.

@ypierce82 ‍ it probably has something to do with adding tons of air and really whipping up those meringue-whites.  You cookies do look shiny and pretty with their soft painted colors.  You can see the light reflections on them!

http://www.createdby-diane.com/2012/01/how-to-ice-cookies-without-a-a-piping-bag-icing-the-easy-way.html

this lady has a lovely shine on her cookies

For shine add 1 or 2 teaspoons of light corn syrup to your recipe.  Also dry your iced cookies in front of a fan for a little while.   Here is the recipe I use:

SugarDeaux Quick Dry Royal Icing

Karen-SugardeauxNibbler

6/9/132:33 AM

 

*This is the quickest RI to make and the fastest drying!

Cookies can be iced, bagged and ready to go in 3-5 hours with no dehydrator.

 

 

 

A couple notes of interest:

• This RI recipe mixes to a semi-stiff consistency. (Think buttercream.) You can separate into individual containers and add a litlle water till you achieve the consistency you desire. If you want very stiff RI to do piped flowers, etc. add an additional  1/2 cup of powdered sugar.
• This icing will dry to a semi- matte finish with a soft glow. You can add 1 additional tsp of corn syrup for more gloss.
•  I use CK Meringue powder ONLY. Buy it online or at cake supply stores. Not expensive. It makes a BIG difference in taste and consistency in my book. Sorry, Wilton -I do still love you for other things
• If you are planning on doing wet on wet-don't ice a few cookies and then go back to add your other color. Work one cookie at a time for best results.
• This will keep in the fridge for at least two weeks-if not longer. Use airtight containers to store. To use again, just mix thoroughly with a spatula to incorporate any separation.

Here's the recipe:

 

2 lb bag of powdered sugar ( I use Walmart's)

6 tbsp of CK Meringue Powder

3/4 tsp of Cream of Tartar

5 oz warm water

1 tsp Clear Butter Flavor (I use Wilton's)

2 tsp Clear Vanilla Flavor (I use Wilton's) You can also use almond, lemon or whatever you choose!

1 tbsp of Light Corn Syrup

Directions:

•  Mix your meringue powder and warm water with your WHISK attachment on medium high speed until it is thickened up and doubled in size (about 1 min)
• Add Cream of Tartar, Butter & Vanilla Flavors. Mix about 30 secs.
•  Still using whisk attachment, add half bag of powdered sugar and mix on LOW until smooth - about 30 secs. ( If you have a plastic cover- great! If not wrap a clean tea towel around mixer to keep sugar in.)
• Add Corn Syrup, mix in (10 secs)
•  Stop mixer and add remaining Powdered Sugar. Mix on medium-low for 30 secs, then scrape down sides of bowl. Mix for ONE more minute.
• Makes enough RI to ice about 3-4 dozen medium cookies.
•  Immediately store in airtight container(s)
•  Voila! Done with less than 4 minutes mixing time start to finish!
  

Thanks!!!!! I will try it. I appreciate you sharing your recipe