Hi Rachel,

The 15-Second Icing Consistency acts as both outline and flood. Just outline with it, wait a few seconds, and then flood. You will need to use a scribe tool, toothpick, or a turkey lacer to swirl in the royal icing to push it into place and pop any air bubbles. Have fun decorating.

I rarely ever pay for information found on the web. But your site was worth every penny. I applaud all your efforts and hard work.

Hi Tiffanie,

I keep my icing at room temperature on the counter. It will last several days. Just be sure to give it a good mix before you add your food gel colors.

Bear hugs!

Hi how long do you let it sit for? Also does it sit in fridge or just over the counter?
Thank you!

Hi Camden,

I know I’m late answering this question and I’m so sorry! I’m going to answer now and hope if you still have this question it might help prevent your icing from bleeding in the future.

Once you decorate your cookie with your first color of icing place it in front of a fan and let it dry for a few minutes. It will start to dry and the top layer will form a crust. Then, you can add the next color.

If you let the first color of icing sit and dry for a long time it will try to soak up the water from the second color of icing you add and that will cause the colors to bleed.

What I recommend is you make a batch of cookies and mix some royal icing in the colors that traditionally bleed like red and black. Then, pipe those colors next to some white icing. Let some of the icing dry for a while, let some crust over then add the next color and practice piping them on your cookies and find out what works for you in your humidity.

If you practice you will see what works best for you.

This works for me and it is all my opinion. I can’t swear to any of it but it does work for me and I hope it works in helping you find out how to prevent your royal icing from bleeding.

Hi Nancy,

Sorry I didn’t get back to you sooner. As a matter of fact, I’m working on a royal icing video now. LOL

The key to keeping your icing from drying is to keep the air off of it always! Don’t let the air touch your royal icing until you are adding your food gel colors and then again when you decorate your cookies. When I first started making cookies I would cover my royal icing with plastic wrap and I’d make sure the plastic wrap was touching the top of the royal icing. This kept it from drying out.

Now as soon as I make the icing I place it in tipless bags and tie the top so the air doesn’t touch it. This will keep your icing ready until you are ready to use it.

Hope this helps.

(I’m Antonia74) ♡