ROYAL ICING GUIDE

THE FLOUR SHOPPE COOKIE CO

COPYRIGHT 2023
WELCOME

Hi Sweet friends!
I'm Lindsay, Stay at home Mom turned cookie
decorator! During the craziness of 2020, I taught
myself cookie decorating and never looked back!
I'm so excited to walk you through making Royal
Icing, share all my tips and tricks, and introduce
you to my favorite consistencies.

If you ever have questions or issues, please reach

out to me! I'm here to help!

XO-- LINDSAY
THE FINE PRINT:
This guide is the intellectual property of The Flour Shoppe Cookie Co and
can not be shared or copied. Please do not share any information or pages
included in this guide on social media or with others who have not
purchased this guide.

You may use this recipe and information for your personal cookies and for
items you are selling. I'd love to see your creations and hear about your
success stories, but you are absolutely not required to tag me on social
media when using this recipe.

Although I try to keep 3rd party links updated and correct, The Flour
Shoppe Cookie Co is not responsible for any 3rd party link information.

Due to the digital nature of this product, refunds will not be offered, but
please reach out if you have any questions or issues!

Thank you again for your purchase! I hope you love this guide!
XO Lindsay
Table of
CONTENTS
01 MAKING ROYAL ICING
Let's walk though the entire process of making royal icing. I'll
share some tips and tricks so you get the best base to begin
with!

02 IT'S ALL IN THE CONSISTENCY

You've got the perfect base, so now let's create the perfect
consistencies so your details are puffy and your flood is
smooth!

03 TROUBLESHOOTING AND FAQ

Oh no! Somethings not quite right. Let's talk through the
most common issues when making icing.

05 LINKS TO MY FAVORITES
Sharing all the links to my favorite tools and ingredients.
Links to
VIDEOS
This course includes 4 videos. I suggest reading the guide and watching the
videos as they link in the text. But if you miss where a video is linked in the
guide, here are all four links together!

01 MAKING ROYAL ICING

02 FLORAL CONSISTENCY

03 DETAIL AND OUTLINE CONSISTENCY

04 THICK FLOOD AND FLOOD CONSISTENCY

 01
MAKING ROYAL ICING
Watch the Video!

Whether you've tried to make royal icing

before (with less than stellar results) or,
you're ready to try for your first time,
you're in the right place.

We'll walk through the steps to make

royal icing, talk about the things to look
for, and end with beautiful, thick icing.

The recipe I'm going to share is called

Frankenfrosting or hybrid icing. It's a
mixture of royal icing and glaze. We'll
make it all in one mixture and it's the
perfect soft bite, even when it dries.

I use this icing for everything, from

florals to flood, small lines and puffy
letters. So let's get started right away!
THE FLOUR SHOPPE COOKIE CO
HYBRID ROYAL ICING RECIPE
Watch the process here!

Part 1: Royal Icing

2lbs Powdered Sugar
3 Rounded TBS Meringue Powder
Scant 2/3 cup water (5oz weight)
2 tsp preferred flavoring

Part 2: Glaze
2lbs Powdered Sugar
1/2 Cup Corn Syrup
1/4 cup for floral or 1/3 cup water for basic
2 tsp preferred flavoring

Tools:
Mixer and paddle (I use my 5 qt. Kitchenaid*)
Bowl (at least 5 qt in size)
Digital Scale*
Liquid Measuring Cup
Measuring Spoons

*Recommended
Yields Icing for about 5 dozen cookies
THE FLOUR SHOPPE COOKIE CO
HYBRID ROYAL ICING RECIPE
1/2 BATCH
**Please note: detailed instructions include
measurements for full recipe. Please refer to
amount below to make the 1/2 batch.

Part 1: Royal Icing

1lb Powdered Sugar
1.5 Rounded TBS Meringue Powder
Scant 1/3 cup water (2.5oz weight)
1 tsp preferred flavoring

Part 2: Glaze
1lb Powdered Sugar
1/4 Cup Corn Syrup
2TBS for floral or 2TBS +2 tsp water for basic
1 tsp preferred flavoring

Tools:
Mixer and paddle (I use my 5qt Kitchenaid*)
Bowl
Digital Scale*
Liquid Measuring Cup
Measuring Spoons

*Recommended
Yields icing for about 2.5 dozen cookies
 PREP
Before we dive right into making icing, pull out all your ingredients and tools. There are a
couple notes I want to make regarding prep, ingredients and tools! You probably already
own most of the items on the list above.

Mixer: If you don't own a Kitchenaid, it's not the end of the world. But if this is something
you'll be making a lot, I would 100% suggest investing in one. This icing takes a long time
to mix this by hand. My tutorial shows mixing with a Kitchenaid, but if you're mixing by
hand you'll want to watch for the same things.

Bowl: You need at least a 5qt bowl to make the full recipe. If you have a smaller mixer
or are mixing by hand, I suggest making the 1/2 recipe size.

Scale: I suggest using a digital scale to weigh your powdered sugar and water. It's so
much easier to be exact with measurements and achieve consistent results.

Meringue Powder: Make sure you purchase a meringue powder made to make royal
icing. My favorite is from Hobby Lobby, but Wilton and Genie's Dream are also great
options.

Flavoring: I prefer to use 1 part almond and 3 parts vanilla in this recipe, but you can use
any kind of OIL FREE flavoring. Make sure not to use an oil based flavoring as this will
ruin your icing.
STEP BY STEP
Part 1: Royal Icing

MEASURE AND STIR DRY INGREDIENTS

01 • Measure 2lbs powdered sugar into your bowl.

• Add 3 rounded TBS Meringue Powder to your bowl.
• Turn on your mixer to stir/low to break up any powdered
sugar clumps and mix in your meringue powder.

Tips and Tricks:

-Make sure your bowl is very clean and dry. Any oil on your
bowl can ruin your royal icing.

-I personally don't sift my powdered sugar or meringue

powder before making icing. But, if your powdered sugar has
hard clumps, I would suggest sifting it first.

ADD THE LIQUIDS

02 • Measure 5 oz WEIGHT or a scant 2/3 cup water.

• Add 2 tsp of your favorite flavoring (make sure they're not
oil based!)
• Add the liquid to your bowl and mix on low until combined.

Tips an Tricks:
- I like to weigh my water. Even an extra TBS of water can
create a different consistency. if you don't have a scale,
measure slightly under 2/3 cup.

-If your mixer is straining and your icing mixture is too thick,
add more water 1 tsp at a time. You don't want your mixture
too watery.

-Add too much water? Add 1 TBS Powdered Sugar.

STEP BY STEP
Part 1: Royal Icing
MIX MIX MIX

03 • Once your powdered sugar and liquids are combined, scrape

your bowl to make sure you don't have any solid powdered
sugar left.
•Then, bump your mixer up to medium (I use level 4-6) and
mix until your icing turns bright white and shiny and forms
stiff peaks. This can take anywhere from 3 minutes to 10
minutes. I don't suggest mixing at higher speed than medium.
Higher speeds can cause over-mixing and add air bubble into
your icing.
•While your icing mixes, move on to step 1 of Part 2!

Tips and Tricks:

-Mixing your icing can take anywhere from 3 minutes to 10
minutes. Be patient! You don't want to stop mixing early.

-The timing can change depending how much water you

added, the humidity at your location, your brand of meringue
powder, your exact measurement of powdered sugar, and so
many other things. Watch for thick, stiff peaks to know when
your icing is done.

-Both under-mixing and over-mixing your icing causes serious

issues. Make sure your icing is nice and thick and shiny. When
you pull your paddle out, the icing should stand up. If the
points bend slightly, that is okay, but you don't want the tips
to melt or curl.

-Don't let your icing mix longer once it hits stiff peaks. This
can incorporate too much air and will cause major issues. If
you're afraid your icing mixed too long, put a small blob on
parchment paper and let dry. If it dries as normal, its fine to
use! If it squishes and has a marshmallow/foamy texture, you
need to start fresh.
STEP BY STEP
Part 2: Glaze
MEASURE WET INGREDIENTS

01
• In your liquid measuring cup, measure out 1/2 cup corn
syrup
• Add water on top of your corn syrup.
FLORALS: Add 1/4 cup water. If you need to make
florals/thick 3-D details, you want to make your icing
thicker to start. Don't worry, you can also use this icing for
general icing as well. But if you don't need florals, I
suggest making the General recipe below.
GENERAL Icing: Add 1/3 cup water for general orders.
• Add 2 tsp flavoring into your measuring cup.
• Do not add this to your mixer yet!

Tips and Tricks:

-Measure this while your royal icing is mixing.
-I prefer to use one measuring cup for everything, but if it's
easier for you to use two, you can do that too!
-Your water measurement doesn't need to be super exact for
this. Get as close as you can to the measurements above.

02
MIX AND FINISH!
•Once the royal icing from part one is done, add 2lbs powdered
sugar to your bowl on top of the icing you just made.
• Then, pour your liquids we measured in step one over the new
powdered sugar.
• Mix on low to medium low until combined and smooth.

Tips and Tricks:

- Pour your liquids over all the powdered sugar and not just in
one spot. This helps make less of a mess!
- Mix until your icing is smooth. Take a minute to scrape your
paddle and mix one more time.
-Don't over-mix. Just mix until combined and smooth.
-If your mixer is strained, add more water, 1TBS at a time.
 STORE YOUR ICING
TO KEEP IT FRESH!

Now that your icing is done, you'll want to

keep it fresh. Your icing will start to crust
over with any air contact pretty quickly.

Keep your icing stored in an air-tight

container at all times.
I personally LOVE these Kitchenaid Mixer
lids. I store my icing in my bowl on my
countertop most of the time.
When you're mixing your colors, I like to
dampen a paper towel and lay it over the
top of the bowl of icing. The moisture
from the paper towel will keep the icing
moist and its easy to scoop out as
needed.
I personally will keep my icing at room
temperature for up to a week. It may
start to separate or thin slightly. To
refresh, I'll put the bowl back on my
mixer and mix on medium for a minute.
You can also store your icing in the fridge
or freezer. I'd keep my icing in the fridge
for 2 weeks, freezer for 3 months.
CHA
PTER
TWO IT'S ALL IN THE
CONSISTENCY.
Your batch of royal icing is perfect. That's
step one. But now, it's time to create the
different consistencies you'll need for
decorating.

As you decorate more and more, this

process will become easier and you'll
learn exactly what works for you.

I'll share what I like to use for detail,

flood, and floral. Then we'll discuss some
changes you could make if these
consistencies aren't working for you!
 Things you need to mix icing:

• Completed Royal Icing

• Smaller mixing bowls
• A Strong Spatula
• A Spray bottle
• Food Coloring
• Tipless piping bags
*Food Scale if you're weighing icing.
DIFFERENT
CONSISTENCIES
Icing consistency is key. Without the right
consistency, you're going to run into issues when
you're decorating. I use 3 main consistencies:
Floral, Detail/Outline, and Flood, but you can
adjust these as needed. I'll discuss a few different
options below and show you what I look for when
making these consistencies and where to use
them.

Consistencies from Thickest to Thinnest:

*Floral
Out of the Mixer
*Detail/Outline:
Hybrid/Thick flood
*Flood

I'll share an overview of my process next and then

we'll cover each consistency in detail.
 CONSISTENCY PROCESS OVERVIEW
Here's an overview of my process to color my icing and create the
different consistencies. Don't worry, we'll go over this in more detail

If your set includes Florals and Detail/Flood in the same color:

Measure icing into a bowl. Include enough icing for your florals,
your detail, and your flood.
Add color to the bowl and mix with a spatula by hand until
combined. (Using a mixer will cause over-mixed icing)
Grab a second bowl and scoop out enough icing to create your
florals. Slowly add powdered sugar until your icing reaches stiff
peaks. (We'll go through this in more detail next)
Take your original bowl and thin your icing until it reaches detail
consistency. Bag up the amount you need for your set.
Continue adding water until you reach flood consistency and
then bag up your flood.

If your set doesn't include florals:

Measure Icing into a bowl. Include enough icing for your detail
and flood consistencies and mix in your colors by hand.
Add water to thin your icing until it reaches detail consistency.
Bag up the amount you need for your set.
Continue adding water until you reach flood consistency and
then bag up your flood.

Now let's talk in detail what each consistency should look like.
 OUT OF THE MIXER
ICING CONSISTENCY
I prefer to mix a batch of icing that's thicker
than my detail icing consistency, but isn't as
thick as my floral consistency. There's a few
reasons for this.

1. My icing tends to thin out slightly after a

couple days. If I created detail icing
consistency to begin with, my icing would
be too thin to use when I was ready to
decorate.
2. If I mixed floral icing consistency for
every batch, my arms would be so tired
and sore from mixing my colors. Make it
slightly easier to mix by beginning with
slightly thinner icing.

I don't actually use out of the mixer icing for

any kind of decorating. I always change the
consistency by adding water or adding
powdered sugar. Out of the mixer icing is too
thick for me to use as detail or outline, but
usually won't hold its shape well enough for
florals.
 FLORAL CONSISTENCY

Watch the video here!

I always start with my thicker base icing recipe

if my set includes florals. If you made the icing
recipe for a general batch, I would recommend
making a second batch of icing for your florals.

Making a thicker base to start with keeps the

florals a little softer and easier to work with. I
still suggest creating florals that can easily be
removed from your cookie because they will
dry hard! I like to pipe all my florals on a flower
nail and glue them onto my cookies. Then,
when the client eats the cookie, they can pop
the flowers right off.

Unfortunately, unless you make buttercream

flowers, florals are used more for decoration
(though my kids LOVE to eat them, even the
huge ones!). Though I love creating florals, my
recipe isn't a magical fix for hard drying royal
icing flowers.
 FLORAL CONSISTENCY
To Create Floral Consistency:
Mix the color into your icing first before adding powdered sugar. This will save your arm from
having to mix icing that's super thick for too long! It also allows you to match your floral color
with any flood and detail icing you need.

Add the color to all the icing you need for your florals, flood, and detail consistency. Mix
together until you're happy with the color. Then, scoop out the amount of icing needed for
florals and move it to a separate bowl. This way we're only adding additional powdered sugar
to the icing for florals; We're starting with the thickest icing possible before adding powdered
sugar; And, we're not adding powdered sugar chunks to our detail and flood icing that can
cause clogs.

Add powdered sugar to the amount of icing you need for florals, 1 TBSP at a time until you
reach the consistency you need. The amount of powdered sugar depends on how much
floral icing you need and how thick your original base icing is. Mix until completely combined.
You don't want to make your icing too thick, but if you do, add some fresh icing from your
mixer. You can also add water, but it may cause your icing to change textrures and get a little
sticky.

Things to look for:

Thick, stiff peaks that don't melt or move when you shake the bowl
Matte icing that doesn't have the same shine as your out of the mixer consistency.
If your icing reaches a playdough consistency and peaks don't form when you pull your
spatula out, then your icing is too thick. Add additional fresh icing or a tiny bit of water.
 THINNING YOUR ICING

To create your detail/outline and flood

consistencies, you will need to thin down
your icing by adding additional water. I like
to use a spray bottle to do this. I spray
water into my bowl and stir my icing until
the water is all combined. Then I'll test my
consistencies.

Some people prefer to use the sink to add

water to their icing, squeeze bottles, or
single teaspoons or tablespoons. All of
these work, but I am able to control how
much water is added easier with my spray
bottle. Sometimes the difference between
one spray of water makes a huge difference
in the consistency.

Regardless of what method you choose,

you'll want to add water slowly so you don't
end up with icing that is too thin.
DETAIL OR OUTLINE
CONSISTENCY
Watch the video here!

I use one consistency which I refer to as my detail

or outline consistency. I use the terms
interchangeably because they're the same
consistency for me.

This consistency is used for:

-Outlining the cookie shapes and holding the
flood on the cookie.
- Adding line details on top of the cookies
-Creating small, puffy detail such as leaves,
balloons, etc. on top of cookies.
-Filling in tiny flood areas to avoid craters.

I prefer to create one consistency that works for

all the above items, but some people may
separate these into a thinner outline consistency
and a thicker detail consistency. The more
cookies you create, the more you'll learn what
you personally prefer.

Thicker icing will hold its shape better, but may

break easier when piping a line. It also may not
adhere to your cookie and brush or break off
when packaged. Thicker icing is harder to
smooth out to create puffy details like balloons.

Thinner icing may lose its shape if it's too thin.

When adding leaves and other puffy details, the
icing may crater.
DETAIL OR OUTLINE
CONSISTENCY
To create the detail/outline icing:
-Add water to your icing until pulling the
spatula out of the bowl creates soft, curled
peaks. The peaks should stand up without
moving or melting. But with a little bit of
manipulation with your spatula or scribe, you
should be able to smooth the icing out most
of the way.

The 3-5 second drop test:

My favorite way to check my consistency is
the drop test. Using your spatula, scoop up a
full spatula of icing. Pull the spatula up
about 8-12" above your bowl. Then, turn it
sideways so the glob of icing is on the side of
the spatula. Hold still and watch for the icing
to drop off the spatula in about 3-5 seconds.
The glob of icing on your spatula should
"plop" off and fall into the bowl. Your icing is
too thin if your icing drips or pours off your
spatula.

If you added too much water to your icing:

I suggest adding some fresh from the mixer
icing to thicken your icing back up. It will
change your color slightly, so be prepared to
adjust the color if necessary. You can add
more powdered sugar instead of fresh icing,
but this can change the texture of the icing
and cause clogs in your bags.
 THICK FLOOD/HYBRID
CONSISTENCY
An additional, but common consistency is called Thick
Flood/Hybrid consistency.

This consistency is thicker than flood icing, but thinner

than detail icing. This consistency is perfect to fill in
puffy letters, details, and flood in smaller sections that
are prone to cratering.

I don't make this consistency in addition to my others,

but sometimes I make it instead of my flood icing,
depending on the details in my set.

Because I prefer my detail icing to be on the thinner

side, I can usually use my detail icing in the same way as
a Thick Flood icing. But it can be a slower process if I
have a lot of cookies to fill in and smooth out with a
detail icing.

I use a thick flood the most often when I only need the
color for puffy details and I'm not using it to flood an
entire cookie. Example: I'm creating large, dark green
puffy leaves and that's the only place I'm using that
color. I will most likely create a thicker flood icing to help
with puff and prevent craters.

If you struggle with craters, (first try the hole poking

trick!) you can test out this consistency and see if it
helps! It's an additional consistency to mix, but if it
helps keep your icing puffy, it probably saves time in the
long run!
 FLOOD CONSISTENCY
Watch the Video for Thick Flood and Flood Icing Here!

Flood icing is used to fill in your cookie shape with icing. It should be self settling and
do most of the work for you. You want to use this icing to create a puffy, smooth
surface on your cookie.

Add water into your icing bowl until your icing is thin enough to smooth out with a
small shake or wiggle of your spatula.

-Icing that's too thick will take a lot of work (and time) to smooth out on your cookie.
It will start to crust quickly, and you may not have a chance to smooth it out.
-Icing that's too thin will flow over the edge of your cookie and won't have the
structure to stay puffy. If you're flooding a small section, you may end up with your
icing caving in in the center.

I like my flood icing to be a medium thickness consistency. I do have to use my

scribe to smooth and fill in my cookie, but it doesn't take a lot of work. I like my icing
to flow off my spatula, but not immediately smooth out in the bowl. It creates soft
folds off my spatula before eventually settling out.

You can also use the "seconds" rule. Take your spatula and cut a linedown the
center. Then count seconds until the line is completely gone. Common flood counts
are 8-15 seconds. I like mine to be around 12.
 CONSISTENCY ISSUES
If your consistency isn't perfect, it is best to take the time to adjust it. Add your icing back
to a bowl and adjust the consistency as needed. If you begin to use it on your cookies
you'll run into issues that take more time to fix in the end. Plus you'll be much happier
with your cookie results if you decorate using the right consistency icing.

Here's my quick cheat sheet!

Florals:
Too Thick/Hard to Pipe: Add fresh icing and adjust the color as needed
Too Thin/Melting: Add more powdered sugar.

Detail/Outline:
Too Thick/lines are breaking when piping: Add a tiny bit of water.
Too Thin/Not holding its shape: Add fresh icing or sifted powdered sugar.

Thick Flood:
Too Thick/won't smooth out: Add a tiny bit more water.
Too Thin/won't hold shape: Add fresh icing to thicken.

Flood:
Too Thick/not settling smoothly: Add a tiny bit more water.
Too Thin/ running over the side of the cookie: Add fresh icing until you reach the
desired consistency.
WHAT TO DO WITH LEFTOVER ICING?

Freeze it: Pop your icing bags in the freezer and use them when you need the color for a future
set. I always add my frozen colors to fresh icing.
Pros: Saves you time and money!
Cons: Consistency may have changed and you don't have as much control over the color
result.
Remix it: If you have another set coming up that you can use the color or similar, mix it with
some other colors and some fresh icing.
Pros: Saves you money by wasting less icing
Cons: Almost impossible to create the same color again since you're combining multiple
colors and fresh icing.
Make Black Icing! Mix all your colors together until you get an ugly brown/taupe/grey color.
Then add some black food coloring and you should end up with black icing much easier than
starting with white!
Pros: Black icing without as much food coloring!
Cons: I find my black icing made this way tends to separate and thin out much quicker than
other colors. I find this works better if you only combine thicker icing consistencies and then
thin for flood as needed.
Give it to your kids! (or nephews/nieces/neighbors, etc!)
Pros: Fosters creativity and may keep them busy for awhile!
Cons: If they're anything like my kids, you'll probably have a mess to clean up and they'll be
full of sugar....

Honestly, I'm not great at reusing my icing. I'm very picky about my colors and consistencies. I
prefer to remix and reuse icing within 48 hours of making the original batch. Otherwise I tend to
throw a lot away. This is why I try to calculate when I can, so I don't end up with a ton of extra icing
that is wasted.
03 CHAPTER
THREE

TROUBLESHOOTING
AND FAQ
You followed all the steps exactly, but
your icing isn't turning out like you
expected.

Here's some of the most common issues

that arise and how to fix them!

If you don't see an answer to your

question, please email me. I'll keep this
chapter updated with additional
questions!
TROUBLESHOOTING: MIXING ISSUES

Your royal icing isn't coming to stiff peaks:

•You haven't mixed your icing long enough. THE FIX: bump up your
speed one level and mix for a couple more minutes.
• You used too much liquid. THE FIX: Add 1 TBS at a time of
additional powdered sugar.
• Your bowl or flavoriving had oil in it. THE FIX: Unfortunately your
icing is ruined. Start over with a clean bowl and check your flavor
ingredients

Your Icing Is chunky:

• Your powdered sugar needed to be sifted. THE FIX: try to break up
as much as possible with a spatula and add a tiny bit of water to see
if you can create smooth icing.
• You need to add more water because your icing is too thick.
THE FIX: add water and mix until smooth.

Powdered Sugar is EVERYWHERE!

THE FIX: Mix on low, add liquid on top of the powdered sugar and
stir it in slightly by hand. You can also put a towel over the top of
your mixer to help contain the mess.
TROUBLESHOOTING: CONISTENCY ISSUES

Your Florals are melting:

Your icing is too thin. THE FIX: add your icing back to a bowl and
add some more powdered sugar to your icing.

Its impossible to pipe the florals:

Your icing is too thick. Although you want this icing to be thick and it
might be slightly hard to pipe, it should pipe smoothly. THE FIX: Add
your icing back to your bowl and and add some thinner icing. You
can also add water, but this can make your icing sticky.

Your detail icing isn't holding its shape.

• You added too much water. THE FIX: add your icing to a bowl and
add some fresh, thicker icing. You can also add some powdered
sugar. I would recommend you SIFT this powdered sugar because
even a small chunk can clog your detail bag.

The Flood is not smoothing out.

• Most likely, your flood is too thick. Add it to a bowl and add a tiny
bit more water. Sometimes when I first started, I had to remix my
icing two or three times to get to the right consistency. You will be
much happier with your cookies if you take the time to remix to the
right consistency.

The Flood is Overflowing.

Your flood is most likely too thin. Put your icing back into a bowl
and add more fresh icing, but you will have to adjust your color.
You can also add more powdered sugar, but it can create harder
icing when it dries.
Or, you may trying to use a thicker outline icing. You can cut your
detail bag open more to create a thicker line to hold your icing on
your cookie better.
TROUBLESHOOTING: DECORATING ISSUES

Craters!
Your icing is too thin. THE FIX:
-Use thicker icing
- Add details to a freshly crusted flood. Don't let your flood dry for
more than 30 minutes before adding a second layer.
-Poke holes in your cookie or icing direcetly below where you're
adding the new icing and you want to avoid craters.
-Use a dehydrator or a fan to help dry your icing layer faster.

Your detail icing brushes off the cookie after it's dry.
• Your detail icing was probably too dry/thick. There's not much you
can do after it's piped on, but I recommend using a thinner
consistency in the future for details.

Your colors are bleeding

•There are a couple reasons this could be happening:
1. You could have over-saturated the icing color. THE FIX: add less
color next time and if you need a deep, rich color, let the color
develop.
2. If your royal icing wasn't mixed to a stiff peak state at the
beginning, it may not have the proper structure. Make sure you
mix your icing until it is thick enough!

Your Icing isn't drying, is foamy/super bubbly or the icing

completely falls off the cookie when dry.
• Your icing was over mixed. If your icing isn't dry after 24 hours, you
most likely had icing issues and over mixing is the best bet.
Unfortunately there's nothing you can do except to start over.
FAQ
HOW MANY COOKIES DOES THIS RECIPE MAKE
ICING FOR? CAN I MAKE A HALF BATCH OR A
DOUBLE BATCH?
This icing recipe is big! The icing should decorate about 5 dozen
cookies. You can cut it in half, but make sure you scrape the bottom
of your bowl so that everything gets incorporated. But it should
work the exact same as the full recipe. I would not suggest making a
double batch unless you have a huge huge mixer.

WHAT'S THE DIFFERENCE BETWEEN THIS RECIPE

AND OTHERS?
Honestly there are so many good recipes out there. If you have one
you like and works well for you, you can stick to it! If you are having
any kind of issues with your recipe, I recommend at least trying this!
The consistencies should be the same or very similar regardless of
the recipe. I love this recipe because it only uses 3 TBS of meringue
powder to 4lbs of powdered sugar. I also love how "melty" and soft
it is when dry!
FAQ
HOW DO I STORE THIS ICING AND HOW LONG
DOES IT LAST?
I keep my icing on my counter in an air tight container for up to a
week. Some separation may occur during this period, but I just mix
it back together. You can also store it in the fridge for up to two
weeks or in the freezer for 3 months. The consistency may change
after being in the fridge or freezer, so watch this closely. Royal Icing
doesn't "mold" but the consistency will change enough that it's not
usable after a period of time and storage.

HOW LONG DOES THE ICING TAKE TO DRY?

This could be different in each environment, depending on the

humidity and weather. For me, NORMALLY I can decorate and
package within 24 hours. Often, I can finish decorating around
midnight and package the next morning by 10am. But, sometimes
if it's humid my icing will stick to my bags or it won't be dry enough
to package that quickly. I always suggest giving yourself extra dry
time until you know your enviroment and what works for you! I find
two layers of flood on top of each other takes the longest to dry, so
allow more time if you have this in your set.

WHY CAN'T I MAKE THE ICING RIGHT?

If you have issues, please please email me! We will talk through the
issues and figure out what's going on! I'll even jump on a video call
with you so we can make the icing together!
 CHA
PTER 04
LINKS TO MY FAVORITES
After 2.5 years of making cookies, I've tried a ton of different tools
and ingredients. If you're looking for tried and true products, shop
here! A few of these items do have affiliate links and I'll make a
small percentage off your purchase. Your price doesn't change! I
am only sharing items I personally love and use!
LINKS TO MY FAVORITES!

BAKING INGREDIENTS:

Overall I'm not picky about my baking ingredients. I haven't

had any issues with generic or big box stores. Do watch your
powdered sugar, every once in awhile bags will taste like
soap. I've never had any issues, but have heard of others
that have and there is no one source.
Meringue Powder: avoid the Satin Ice brand made for
meringues, from Michaels. It won't work for royal icing! I
personally like Sunny Side Up from Hobby Lobby, Wilton, or
Genie's Dream.
I like to use butter vanilla and almond emulsions for
flavoring. They are linked on Amazon.

TOOLS AND EQUIPMENT

I order most of my things from Amazon for connivence.

Everything from Amazon that I use for my icing is linked
here!
My favorite piping bags are also from Amazon.
My favorite bowls to mix colors in are from the Dollar Tree.
They're bright white and I can hold them in my hand easily.
Plus they're super affordable.
I love Colour Mill coloring (you can use my discount
FLOURSHOPPE10 to get 10% off any order) and Americolor
coloring. Hobby Lobby gel food coloring is also a good
option if you don't want to wait for shipping.
THANK YOU
THANK YOU FROM THE BOTTOM OF MY HEART FOR INVESTING
IN THIS MINI COURSE.
PLEASE LET ME KNOW I CAN HELP WITH ANYTHING!
XO LINDSAY