How long royal icing to dry

Humidity will cause the icing to dry slowly, which will make it become porous, dull, fragile, and sometimes leave you with an uneven surface. Dull icing can also be caused by icing that is over-mixed, so make sure to mix your icing for no more than 5 minutes on medium-low speed. This happens when you stack the trays on top of each other. Icing that is too thin can also lead to air bubbles, uneven texture, fragility a big problem with royal icing transfers and even color bleed.

When making flood consistency icing, try making it a day ahead of time so that the air bubbles can rise to the surface. When making dark colors, try to use as little color as possible in order to get the shade you want.

Too much food coloring in the icing will lead to color bleed. Make the icing several hours ahead of time so that the color can darken on its own. See this post for my tips on making black royal icing. This is most likely caused by over-mixed icing. Make sure that you mix your royal icing on medium-low speed for no longer than 5 minutes. See this post for more tips on painting on royal icing. However, If you are having issues with clogged tips, try sifting the powdered sugar. Some decorating tips have seams that are not completely smooth, which can get in the way of the icing coming out, causing the icing to bend and curl as you pipe.

Try easing up on the pressure and see if it helps. When the weather is too warm, butter bleed can become a big problem. This is when the butter from the cookie melts just enough to seep into the royal icing and make it look blotchy or yellow. There are creative ways of covering it up , such as adding luster dust or hand painting some designs over the stained areas. The same rules for preventing color bleed apply here.

Thin, porous icing can exacerbate the problem, so make sure that your icing is not too thin when flooding and also make sure to dry your cookies quickly in front of a fan no heat guns!

You can also make tweaks to the cookie recipe, like adding more flour, for example. The outcome of any recipe depends on lots of different factors, so it might take some trial and error to make it work for you. See my favorite cookie decorating products in my Amazon Store or pick up one of my cookie decorating kits. Read this post for tips on making cookie dough and storing cookies. I love watching your facebook videos on decorating!

My question is, how long do you let the boarder set before you do the flooding of the cookie? Thank you! Thank you, Rebecca! I use flood consistency icing for the outline, as well. I started a year ago to make these cookies myself, and if I can, I would have to ask you for advice. It happens very often to me that in the real ice made with meringue powder holes are formed in the ice despite everything I give with a scratch instrument, with the tip I mix for a long time but in the end these holes are formed.

What am I doing wrong? Thank you for the in-depth tutorial. I usually use a recipe with half the meringue powder and would like to try yours out. Apart from allowing some more time to work, does the added meringue powder have an effect on colour bleed, stability of icing separation and hardness? Thanks so much! Hi Sarah! I find that the extra meringue powder does help with color bleed, but separation still happens. Is it too dry? Does the icing come off the cookie because the cookie is losing moisture?

Too smooth?? I am about to try scoring the surface to give the icing something to stick to… but am really going nuts. Hi Marion! This is something that happens to me when my cookies are sitting out for a while and the cookies have completely dried out. Or add some citrus zest if you can! Hi Amber, I was just wondering if there was any way you could add cream cheese to this recipe? Did I not use enough extract? I made the royal icing recipe yesterday.

The meringue powder did not completely dissolved with this method so now I have a granular icing. I can feel the crystals between my fingers and even when I tasted it was crunchy. Hi Maria! Thanks for letting me know. The problem is most likely because of an issue with the conefectioners sugar or meringue powder rather than the method of making the icing. Thank you. It could be the meringue powder, that it is more like granules than powder.

I made cookies yesterday and it was my first time using flood consistency icing. I left them out overnight to dry and while they have formed a smooth crust they are still wet underneath. If I touch them the icing will crack and you can feel it is still wet underneath Any suggestions other than a dehydrator?

I dont have one. Hi Christine! You can put the cookies into the oven on the lowest setting to help dry the icing. Check on them every 5 minutes or so. Just be aware that this could cause butter bleed. Use pure icing sugar not icing mixture. Icing mixture contains cornflour and doesnt set as hard. Hi Amber. I love your orange vanilla cookie recipe but it spreads so much. I freeze the dough beforehand and roll between parchment. Is there anything else I can try to keep the spread to a minimum?

Hi Kathleen! I would recommend omitting the agave syrup in the recipe and replacing it with the same amount of granulated sugar. Please send me an email at info sweetambs. Hi there! I made your royal icin recipe but noticed that when they dried, the icing looks kinda sparkly and doesnt look smooth and silky.

Also how can I keep my sugar cookies from not being too soft due to the royal icing? Hi Amber! Will adding a tablespoon or two of corn syrup to the Royal Icing help it to stay shiny? Pingback: 3 important steps to begin cookie decorating I followed your recipe.

Its liquid: Very disappointed. Is there a recipe for buttercream that will produce a similar finish? Hi Brenda! I just purchased your course and I wanted to know if I can use a hand mixer for your cookie dough and royal icing recipes? Thank you in advance for your help! Hi Aimi! Thank you for your purchase! You can use a hand mixer for the dough up until you add the flour, at which point I would recommend finishing the dough by hand. I want to start making cookies more regularly in larger batches, but the most difficult part for me is making the royal icing!

It seems to take forever… I saw your recommendations for the cookie dough freezing cutouts and think that is a great idea. Do you have any recommendations for making big batches of royal icing? Mine is made with meringue powder and separates into an ugly mess. Hi Allie! Royal icing can also be frozen. If the icing separates, you can just re-mix it on low speed. If you have a 6 qt mixer or larger, you can fit a double batch 4 lbs of powdered sugar , which helps it go a little faster.

Hi, Isnt royal icing too hard to bite? Years ago it was, when used for display cakes. I LOVE watching your videos and learn so much! My question is about borders — what icing consistency do you use for borders? And what size tips? So far mine have either been too runny or so stiff the icing is bumpy. Hi Amber, I loved watching all your cookie decoration video and will be making some soon for my family. For making the royal icing please tell me the recipe with fresh egg whites. I want to use only fresh egg whites only for preparing the royal icing as its easily available in local market and good for health also.

Please help. Waiting for your response They relax me. Since royal icing has been my nemesis, these tips have been helpful. I think I have been over beating the icing, since many sites state minutes on low. Now, all I have to do is find the merengue powder. It has been taken off the shelves. Since my merengue powder expired, I had to use egg whites for my Christmas cookies.

Thanks again for all the hints. I buy CK meringue powder on Amazon. Wilton meringue powder can be found at Michaels, Joann Fabrics, and Walmart. One question and please forgive me if you have mentioned this somewhere on your site and I was too blind to see do you sift the powdered sugar?

If so, before you measure or after? Thank you so much for sharing with us. I have shared your website with many friends and family. Hi Christie! Hi, Amber. How much fresh egg whites is needed to substitute for grams of meringue powder. I just started using the meringue powder to hopefully help with hardening the icing; however, now after drying for 18 hours they have a very dull, matte finish and are almost powdery. They look dry, but when touching them the icing just sticks to my finger.

What am I doing wrong. As she stated above: In order to get a smooth, shiny finish on your flooded cookies, make sure to dry them in front of a fan. Or, better yet, keep the cookies in an air conditioned room. Humidity will cause the icing to dry slowly, which will make it become porous, dull, fragile, and sometimes leave you with a bumpy and uneven surface. Dull or bumpy icing can also be caused by icing that is too thin, so make sure your flood consistency is not too runny.

New to decorating sugar cookies. Second time I mixed again the same recipe but for a 15 second consistency only to avoid having to mix so much icing. How can I stop this from occurring while I decorate? Is it the heat from my hands, in the air?? I tend to have the same issue. My hands are always hot. When I find that my RI is getting too loose, I place the bag in the freezer for about a minute to help stiffen it back up.

I live in a humid, and sometimes wet climate. Would you ever suggest using a Dehydrator to set up my icing quicker? I have been drying under ceiling fan and air conditioning and still experience some pitting and discoloration on some of the cookies while drying on my racks.

Many Thanks for your help!! When I make the royal icing I have problems with undissolved granules in it. I think it is the meringue powder. Hi Avery! You could try dissolving the meringue powder in warm water or even try a different brand. Hello- I just purchased your royal icing recipe and every time I make it my icing turns out with a small granular texture due to the merengue powerder not fully dissolving.

Any tips for this? My white sometimes begins to look transparent ans pick up the color of the base. Do you and white coloring to yours when using plain white?

Hi Sara! I have had problems with the writing bleeding onto the flooded top of the cookie! Why is this happening and how do I prevent it from happening?

Also do you refrigerate or freeze cookies at all to get them to harden faster and stay fresh? How do you keep them from getting condensation on the frosting top too when you want to bag them up for favors?

Hi Josi! Whenever I do liner work,I cant seem to start without making a small lump of icing with my initial starting point. Ive tried different angles with the tip, applying hardly any pressure at the beginning etc. Hi Debbie! Thank you so much for sharing your knowledge with us in the cookie world! Hi Ashley! You might want to try straining your icing through a nylon stocking.

Thanks for describing this the way you did! Does either work? Hi Liz! I prefer medium consistency for tufting, but I use flood consistency, as well. Pingback: Glasa real - IdeatuDulce. I made a purchase of the royal icing back in but lost the file. Is it possible to send me a new link to download? I can send the receipt as proof of purchase. Thanks for being such an inspiration. Also the same happens if I use a food pen for decorating. Do you have any tips on how to fix this?

Thanks in advance? If you live in a humid climate, you can pop them into the oven for a couple of minutes to help the icing dry.

Is it due to amount of meringue powder? Thank you so much—this site is so helpful! Hi Maureen! My cookies turned out s lighter shade of color in the middle and darker around the outside edge? Any idea what could have caused this? I did make the icing the day before and left it at room temperature then had to thicken it up with powdered sugar because there was some separation. Could that have caused it?

I seem to be having a problem with little clumps in my royal icing- regardless of consistency. I changed my meringue powder, from the last time, and still the same result.

Could this be from the corn syrup? Every thing else is done the exact same way! I could watch your videos over and over again. After watching my first video I decided to explore other decorating techniques. My piped icing comes out wriggly and curls around the tip…making it hard for me to really draw nicely…is it because of the tip?

I use parchment paper. Or is it because of my icing consistency? Thanks for your videos…they really inspire me. Hi Jacqueline! Wriggly icing could be caused by a small blockage in the bag, or it could be from an imperfection in the opening of the parchment bag. I think it would help to try using a slightly thinner consistency and straining your icing through a nylon stocking before filling the bag.

I only have about 7 tbs. Do you think that will be enough for 2 lbs icing sugar or should I go with less sugar? If you half the recipe, that would be 5 Tbsp. Hope that helps! Hi Roberta, sorry I missed this one! It seems like reducing it will help with the structure of the royal icing more of a true egg white consistency vs. Good luck! Your videos are such a delightful way to show off your beautiful and creative designs. You truly do have a talent for making cookies come alive so much so that I find it hard to believe that anyone would want to eat them and destroy your artwork.

Amazing creations! Thank you for sharing your talents. I have a problem with pointy dots. Instead of being nice rounded dome on top of my dots, they stay in a point. It seems to do it in thin or thicker consistency. I use a 1 or 2 tip and would love some guidance. Hi Lisa! You can eliminate the points by smoothing the dot with the piping tip before pulling away. Thank you for sharing.

You are very talented! Why would you support and promote such an awful thing? There are many alternatives to eggs that work just as well if not better than smelly egg whites? Do you even know what egg whites are and where and how they get to us? Its unfertilized fetus of a very abused, tortured and neglected baby chicken forced to live in either teeny tiny cage for her entire life or thrown into a shed with millions of other chickens living in filthy conditions killing each other.

Try using aquafaba juice from can of chick peas by placing 3oz of it in bowl and whooping it for ,minutes on medium speed until frothy then add 4 cups of powdered sugar, vanilla extract and pinch of salt. Now go visit an animal sanctuary to see how these egg laying chickens suffer so you can have eggs. I completely agree! You have no idea where she gets her eggs and this is quite rude to post on her page.

I have my own flock of free range hens and have absolutely no problem collecting the unfertilized eggs to use for whatever I please.

If you want to attack others for no good reason, make sure you know that they are actually doing what you disapprove of. Otherwise, you are just being a bully. My icing design slowly gets slightly blurry after it dries when I use the wet on wet technique. It looks sharp when I pipe it, but then the design slowly gets fuzzy over the next few days.

What can be causing it? Will it cause butter bleed because the dehydrator, even at the lowest temperature is till warm. Hi Amelia! We use a dehydrator during classes when we need the icing to dry very quickly.

Hello Amber, I have been binge-watching your cookie decorating videos for days and I am fascinated! I tested a sugar cookie recipe this weekend not your own; it was a simple one based off another video and I decided to see how badly a first attempt with Royal icing would go since I had all the stuff already, but actually they have turned out well! As well as using a fan to speed drying, do you cover the biscuits to avoid staleness?

Hi, I just bought the cookie and royal icing recipe. If I do not have meringue powder on hand, how many eggs substitute for the 10 tbs of meringue powder?

Hi Amber, could you tell me if I use hand mixer , how many mins should I mix the icing? Hi Fiona! Hi there. Your cookies are amazing. It does harden enough to stack. In your experience, what would make one recipe better than another. Thanks in advance!! Hi, I want to send a cookie kit to my daughter in overnight camp and I am worried about the coloured royal icing seperating in the icing bag.. I am writing from turkey, I follow you closely, can you give me a wonderful recipe for royal cream.

Can I freeze or refrigerator my cookies before I decorate them and then decorate them when they are still cold? Or would that make the icing thicken too quickly? Hi Tanna! Can I ask why no freezing or refrigeration? In my mind it keeps them fresher as I make several dozen cookies for shipping to family and friends for the holidays.

Hi Jacqui! Love your blog! One of the biggest problems with cake decorating is waiting for everything to dry, and Royal icing is no exception. There are ways to speed up the process, but they must be done carefully to get the best results.

You can speed up the drying of Royal icing by using a fan, a dehumidifier, or other household appliances. However, you must be very careful whilst doing it or ruin all your hard work. Yes, you can. However, there are certain things you must take note of first. Your oven must be spotless. Sugar absorbs tastes and smells, so if you have used your oven to cook your dinner, you could transfer the taste and smell to your Royal icing. Turn on the oven light inside, place your royal iced cake or cookies in the oven, and that should give off enough heat to dry them.

If you have an oven with a very low-temperature setting, e. Either of those methods would not be a good idea for buttercream covered cakes that have Royal icing decorations as the buttercream would melt.

After you make the royal icing, put it in an airtight container and keep it in the fridge for up to 3 days, especially if it contains egg whites. To keep it longer, place it in the freezer, and it will keep for several months. Let the icing dry at room temperature. The temperature should be set to the coolest setting to prevent the Royal icing from melting. Yes, using a fan to dry Royal icing not only speeds up the drying process but gives icing that has been used for flood work, such as on cookies or for cake runouts, a smooth, shiny finish.

It helps eliminate pits and craters because the faster the icing dries, the smoother it will be. I have never used a hot air gun to dry my Royal icing, but what a great idea.

If applied thinly for flood work on a cookie, it should take around six hours to dry and faster if you have used a fan or a heat gun. Make sure they are completely dry before placing them in a package. If the flood work is thicker, it will take longer to dry. A runout for a cake will dry overnight. If you have any other questions about drying Royal icing I have not covered here, let me know in the comments box below, and I will do my best to answer them.

By subscribing you agree to our terms and conditions. If you notice the icing losing its shape, simply move the fan further away or turn down the wind speed. Hold a heat gun over the icing to flash-dry it. A heat gun is a rather specialist piece of equipment, but it is incredibly effective and may be a useful purchase if you do a lot of baking.

Hold the heat gun about 1 inch 2. This normally only takes a few minutes. Did you make this recipe? Leave a review. Method 2. Leave the icing on the bench to dry, rather than in a container. Airtight containers tend to become humid, which means that the icing will take longer to dry. Instead, simply allow your cookies to dry at room temperature.

Avoid putting your baked goods in the fridge. This is a common hack for drying royal icing; however, it is not an effective method. Place your baked goods in a single layer, rather than stacking it. If you are lacking space, it can be easy to stack your drying trays on top of each other. Unfortunately, this often causes condensation and humidity, which slows the drying process. Am I able to frost my cookies while they are still warm, or at least slightly warm? Yes No. Not Helpful 2 Helpful 2.

Which type of heat sealer do you use? Also, do you use a pico or a copy Cake? Lastly, do you have a peanut butter flavored sugar cookie that I could decorate with royal icing?

I love your work and watch ALL your videos. Thank you so much!! Hi Bobby, I use this heat sealer — Peanut Butter Cookie recipe is on my you tube channel, recipe is in the description box.

I have yet to post it on the blog here. Not yet. I stored my royal icing now for one month in air tight container at room temperature it just separated a little but the taste still the same can I still use it or just discard and make new one I used your way with Wilton meringue powder Thank you.

Hi Christine, I usually recommend 2 weeks at room temperature as it starts to really separate and if not covered well sections become crusty etc. But that being said I have done the same as you on number of occasions. When icing goes bad at room temperature its has a sour smell.

Gasses formed cause solids to expand and often it can cause the lid to pop. If you have no such symptoms and it tastes fine and there is no funny smell you are fine. Just use it ASAP. Im curious which brand of those flexible bowls you use. I tried searching amazon but didnt have much luck. However I think you can if you follow few steps. Allow icing to dry completely, package cookies in clear bags, layer them in into the freezer save container.

If possible layer them vertically. Freeze for up to 1 month. Let them thaw in the container on the counter overnight. Is there a way to add other flavorings to this recipe?

I want to add flavors like peppermint, almond extract, etc. Hi Jennifer, yes you definitely can. I often add almond, coffee.. You can really play with flavors. I always start with vanilla though as mother of all sweet flavors. When it comes to flavorings makes sure they are either water based or alcohol, oil based flavors can cause icing to act funny when drying.

Hi Hani, Just found your blog and I love it. For the red and black colors, when you let the color develop are you letting them rest in the fridge or at room temperature?

Hi Haniela, when decorating your cookies, when you have to leave them out to dry because you may be doing a lot of decor and flooding on a cookie.

Hi Haniela! Also I was told I could freeze royal icing and thaw out in fridge but how long do you let it Thaw in refrigerator and how long can you keep it in the refrigerator before you use it? Love you Linda. Hi Linda, I'm thinking maybe try baking them for little longer, I wonder if they are still little soft inside and that is why break. Yes you can freeze icing. I usually let it come to room temperature before using previously frozen icing.

Frozen icing become a little more fluid so I usually add little bit of freshly made icing to restore the consistency I need.

Fresh icing, keeps well for at least 2 weeks in the fridge, always let it come to room temperature before thinking with water. Decorate cookies are good for weeks. You can add 1tbl food grade glucose or agave syrup to keep them fresh for a little longer.

Hope it helpw. Im sorry i dont kniw how to get to the sugar cookie recipe from here, can i check back here at the royal icing which i also use! Both lemon and without! So yes the cookies break at the waist using your recipe for a long time now never had sny problems. BTW i live you and you have helped me to bevome a better cookie maker!

Is there a way to strengthen your sugar cookie, i have these beautiful dress cutters but the cookie breaks at waist? What should i do? Linda Vassallo. Good day just want to know my biscuits comes out nice and hard but once i royal iced yhem and let them dry at room temperature the biscuits goes soft. What am i doin wrong. Your email address will not be published. Skip to content. Previous Previous. Next Continue. Similar Posts. Hi Tamar, if you leave them out they will dry.

It can take hours for the icing to fully dry. Great post!! So much valuable, concise information in one spot. You are a rock star!! You are welcome. I updated section about the shelf life in the article, too. I actually got them at a dollar store few years back. Maybe try walmart too. I let them sit usually at room temperature when letting the color deepen.

Thank you so much for this. It really came in handy today. Really enjoy your site by the way. I have iceing color some time doing small areas.