Comments on: Why Does Royal Icing Bleed? https://thebearfootbaker.com/why-does-royal-icing-bleed/ Don't Wait...Let's Create Decorated Cookies, Cupcakes & MORE! Mon, 12 Dec 2022 22:20:35 +0000 hourly 1 By: Hartini https://thebearfootbaker.com/why-does-royal-icing-bleed/#comment-63601 Mon, 12 Dec 2022 22:20:35 +0000 http://thebearfootbaker.com/?p=11830#comment-63601 So much tips and info that i need for my recent issues and projects… some of my friends also having the same difficulties… its an awesome sharing… have a great day ahead for u…

]]> By: Lisa https://thebearfootbaker.com/why-does-royal-icing-bleed/#comment-37805 Tue, 07 May 2019 13:20:44 +0000 http://thebearfootbaker.com/?p=11830#comment-37805 In reply to Amanda.

Hi Amanda,

Isn’t bleeding icing the worst? UGH!

I hope the fan and thicker icing help you. It really is a cookie saver when I use them. Also, egg whites are very tricky. I use meringue powder because it does seem to work better for me in my humidity. If you do decide to use meringue powder be sure to check the ingredients to make sure they have or have not added cream of tartar. If it’s listed as an ingredient you don’t have to add it.

Different people use different brands of meringue powder. Let me ask people on Facebook which ones they like the best. 🙂

]]> By: Amanda https://thebearfootbaker.com/why-does-royal-icing-bleed/#comment-37796 Sat, 04 May 2019 12:56:53 +0000 http://thebearfootbaker.com/?p=11830#comment-37796 This is so helpful.  I’m in Massachusetts and just started making cookies for people other than my family.  I have found off and on that color bleeds and I had no idea why.  I think the flood icing was too thin. I would let it dry overnight and put a dark color on top and insta-bleed.  I’m going to try your methods of:
using a fan
using thicker flooding icing
using transfers for the darkest bits if necessary

Also- any good places to buy the more expensive ingredients of creme of tartar and meringue powder?  I’ve been using pasteurized egg whites in my icing because they are cheaper, but maybe that could be an issue too?

I have sillouette cookies up next.  Black on white.  Fingers crossed!!

]]> By: Kristi Patterson https://thebearfootbaker.com/why-does-royal-icing-bleed/#comment-34336 Wed, 04 Jul 2018 17:12:23 +0000 http://thebearfootbaker.com/?p=11830#comment-34336 In reply to amanda sinisi.

This splotchy look is caused by butter bleed. Place paper towels under vibrant or dark colors (like red, green, blue, etc) and it will help absorb some of the butter coming off of the cookies rather than coming up through the icing 🙂

]]> By: Lisa https://thebearfootbaker.com/why-does-royal-icing-bleed/#comment-34152 Fri, 23 Mar 2018 23:42:50 +0000 http://thebearfootbaker.com/?p=11830#comment-34152 In reply to Jessica MIckelson.

Hi Jessica,

I live in a humid area so I have to be careful what I use for the eyes. Some people say the 4mm Pearl Dragees bleed but my icing is a little on the thicker side and I don’t have issues with it. I’d suggest making different consistency flood icing and test it. Make one 7-10 seconds and make another one about 15 seconds and see what happens.

This is the hardest thing about royal icing. You just have to play with it in your area and see what works for you. Good luck!

]]> By: Jessica MIckelson https://thebearfootbaker.com/why-does-royal-icing-bleed/#comment-34146 Fri, 23 Mar 2018 12:19:59 +0000 http://thebearfootbaker.com/?p=11830#comment-34146 I put black round sprinkles in as eyes for my bunny.  I did use only a 7-10 sec consistency to flood the cookie.  Now the sprinkles have a black rim around them.  Do you think that it is possibly a thin icing issue?  Or should I not use round sprinkles as eyes.

]]> By: Lisa https://thebearfootbaker.com/why-does-royal-icing-bleed/#comment-29917 Sat, 01 Jul 2017 10:05:58 +0000 http://thebearfootbaker.com/?p=11830#comment-29917 In reply to Linda.

Hi Linda,

I don’t dip them in corn syrup before I place them on the cookies. Have you tried it? Does it work?

]]> By: Linda https://thebearfootbaker.com/why-does-royal-icing-bleed/#comment-29915 Wed, 28 Jun 2017 10:03:33 +0000 http://thebearfootbaker.com/?p=11830#comment-29915 Do you dip the black pearl dragees in the corn syrup before using them as pupils in white RI to stop them from bleeding?

]]> By: Lisa https://thebearfootbaker.com/why-does-royal-icing-bleed/#comment-24388 Sun, 04 May 2014 08:36:24 +0000 http://thebearfootbaker.com/?p=11830#comment-24388 In reply to Alexis.

Hi Alexis,
The good thing about sugar cookies is they freeze well. You can bake them and then place them in an airtight container and freeze them up to three months. If you don’t want to freeze them, you can bake them and store them in an airtight container for up to 4 weeks.

I personally don’t like cookies older than one week. I prefer to give the cookies when they are 3-4 days old unless they have been frozen. I suggest you make a batch and test your recipe to see what you like the best. Place them in Ziploc bags and date each bag to conduct your own taste test and see how long they taste fresh.

Hope this helps,
Lisa

]]> By: Alexis https://thebearfootbaker.com/why-does-royal-icing-bleed/#comment-24384 Fri, 02 May 2014 16:00:04 +0000 http://thebearfootbaker.com/?p=11830#comment-24384 How far in advance can you make the dough and bake the cookies and still taste good and are soft?

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