Comments on: How to Make Royal Icing Video and Tips https://thebearfootbaker.com/how-to-make-royal-icing-video/ Don't Wait...Let's Create Decorated Cookies, Cupcakes & MORE! Wed, 08 Apr 2020 00:56:54 +0000 hourly 1 By: Lisa https://thebearfootbaker.com/how-to-make-royal-icing-video/#comment-31151 Tue, 14 Nov 2017 19:04:55 +0000 http://thebearfootbaker.com/?p=12209#comment-31151 In reply to Andreya Lund.

Hi Audreya,

I usually whisk the powdered sugar and/or use a Double Mesh Strainer. You can get the strainer at Wal-Mart or Target, you can even find them at the grocery store. They aren’t expensive and you’ll see a difference.

🙂

]]> By: Andreya Lund https://thebearfootbaker.com/how-to-make-royal-icing-video/#comment-31100 Sat, 21 Oct 2017 13:28:06 +0000 http://thebearfootbaker.com/?p=12209#comment-31100 I am a beginner and have watched many videos and tutorials.  I am having a heck of a time with my tips getting clogged.  I have sifted my powder sugar they clogged.  Then I read from a couple of people they don’t sift…they still clogged.  The tips 1 and 2 barely get going and they clog very quickly.  The 3 tip finally worked pretty consistently yesterday.  I am obviously doing something very wrong.  Any guidance would be very much appreciated!  Thank you!  

]]> By: Jeannie https://thebearfootbaker.com/how-to-make-royal-icing-video/#comment-31081 Tue, 10 Oct 2017 07:54:11 +0000 http://thebearfootbaker.com/?p=12209#comment-31081 Dear Lisa, Will adding petal dust to my colored royal icing mix make the color more intense?

]]> By: Lisa https://thebearfootbaker.com/how-to-make-royal-icing-video/#comment-30403 Thu, 24 Aug 2017 01:48:21 +0000 http://thebearfootbaker.com/?p=12209#comment-30403 In reply to Kathleen.

Hi Kathleen,

That was a really hard thing for me to do. I like to put things away immediately, but if you put the wet icing in an airtight container, it won’t dry and it will mess up your cookies. The good thing about royal icing is it will help keep the cookies fresh.

Hope this helps!

]]> By: Kathleen https://thebearfootbaker.com/how-to-make-royal-icing-video/#comment-30400 Wed, 23 Aug 2017 13:00:58 +0000 http://thebearfootbaker.com/?p=12209#comment-30400 Hi Lisa! I’ve always been a baker but am new to cookie decorating and your website is so so helpful, and your talent is amazing! So thank you. However I do have a question, when you say not to cover the iced cookies in an airtight container until the icing is dry do you mean to leave them out on the bench without any coverage for 12ish hours? Do the cookies go soft? 
Thank you so much!

]]> By: Lisa https://thebearfootbaker.com/how-to-make-royal-icing-video/#comment-29553 Sat, 04 Mar 2017 20:26:01 +0000 http://thebearfootbaker.com/?p=12209#comment-29553 In reply to Cherise.

Hi Cherise,

There has been some debate about keeping royal icing in the fridge or leaving it out on the counter. I prefer to leave mine on the counter since I make it with meringue powder instead of egg whites. If I made it with egg whites I would store it in the fridge.

When you ask people how long royal icing will stay fresh you will get a lot of different answers. I’ve heard from a week and up to a month. If you look at the Wilton icing chart it says that royal icing will stay fresh for two weeks. Since they are kind of the icing experts and since I’m using their meringue powder I believe them.

Even though it stays fresh for up to two weeks, I don’t use it if it’s over 6 or 7 days old. The longer the icing sits the more it looses the qualities of fresh icing. It separates and the water will pool in one area of the bag or bottle so you need to give it a good stir before you use it. It might even need a little more powdered sugar or water to get it to the consistency you want.

If I don’t get a chance to use it within that time I make royal icing eyes and different flowers so I don’t waste it.

Hope this helps,
Lisa

]]> By: Cherise https://thebearfootbaker.com/how-to-make-royal-icing-video/#comment-29548 Fri, 03 Mar 2017 21:24:02 +0000 http://thebearfootbaker.com/?p=12209#comment-29548 How long can you keep the icing in the fridge before it’s no longer useable?

]]> By: Lisa https://thebearfootbaker.com/how-to-make-royal-icing-video/#comment-27960 Sun, 15 May 2016 15:08:54 +0000 http://thebearfootbaker.com/?p=12209#comment-27960 In reply to KATYA.

Hi Katya,

I would not use royal icing to cover a cake board. It dries hard but will break and crack. I would suggest using something like fondant. It will dry hard and look nice but won’t break and crack. If you don’t want to make your own, they sell small packs of pre-made fondant at Michaels, Craft Stores, Bakery Supply Stores and even Wal-Mart.

Hope this helps!

]]> By: KATYA https://thebearfootbaker.com/how-to-make-royal-icing-video/#comment-27959 Sun, 15 May 2016 10:17:00 +0000 http://thebearfootbaker.com/?p=12209#comment-27959 Hi there!
Quick question, Can I use this recipe to cover a cake board? What consistency should be?
Will the icing brake when I put the cake on top?

]]> By: Lisa https://thebearfootbaker.com/how-to-make-royal-icing-video/#comment-27703 Tue, 15 Mar 2016 10:24:25 +0000 http://thebearfootbaker.com/?p=12209#comment-27703 In reply to Manda.

I use it to stencil cookies and it works great. I haven’t stenciled on a cake but feel like it would work the same as a cookie. You might want to try a practice run to make sure before you use it on an order. Here is my recipe for half a batch of royal icing: http://thebearfootbaker.com/2013/03/half-a-batch-of-royal-icing-recipe/ It is a good size to experiment with.

Let me know how it works! 😉

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