3 Things I wish I knew about royal icing when I was starting out.
How to perfect Royal Icing for your cookie business!
Meringue Powder> Than egg whites … I bet you’re wondering why?? When it comes to ingredients usually I’m the kind of baker that thinks the less processed the ingredient the better.
However food safety laws typically prevent home bakers from utilizing raw egg whites in their royal icing. So if you’re just starting out make sure your royal icing is Meringue powder based and you will avoid the heartache of perfecting a new recipe only to be told you can’t use it in your business.
If you’re just starting out and are looking for an amazing cookie and icing recipe snag my favorite recipe here!
Corn Syrup will keep your icing soft. Depending on your climate and your cookie recipe it can be hard to keep your royal icing from drying out making your icing extremely hard.
Trust me… when I was developing my own cookie recipe I almost chipped a tooth or two on icing that literally dried as hard as a rock.
I’ve found that by adding a Tablespoon or two of corn syrup to your icing it will still dry while having a soft “bite” to it when you go to eat it. If don’t have a recipe yet snag my go to recipe here !
Don’t Cover your cookies when they are drying. As a new cookier your impulse might be to cover your cookies after you’ve finished decorating them … But DON’T ! If you cover your cookies before they are completely dry (8 hours dry) you can get weird wrinkles and bumps are your cookies that will ruin all of your hard work. Instead leave your cookies to try uncovered for 8+ hours ( or overnight) before packaging them up. The icing locks in the moisture so don’t worry about your cookies drying out. I promise they will still be delicious!