FAQs
This section includes answers to questions that page visitors commonly ask, and covers topics related to RI and decorating.
Q: WHILE SECTION How to prepare Royal Icing? DESCRIBES THE PROCESS OF PREPARING THE RI, IT DOESN'T PROVIDE A PRECISE FORMULA. WHY IS THAT?
A: Because there is no one, "ideal" recipe for RI. It varies from product to product (especially when it comes to meringue powder, since every manufacturer gives different recommendations). The source and the composition of each ingredient can influence your icing. The recipes available on the internet don’t include that crucial context, so it's better to experiment until you find a method that works best for you.
Q: IS IT SAFE TO EAT THE ROYAL ICING MADE WITH RAW EGGS WHITES?
A: Raw eggs whites can contain food-borne pathogens like Salmonella that can cause food poisoning so you must consider it when preparing your RI. The best option is to use pasteurized egg whites instead.
Q: MY ICING IS THICK. HOW TO THIN IT?
Put your thick icing into the mixing bowl and slowly add fluid to it (water or liquid egg whites, depending on the recipe). The amount of fluid depends on the consistency you want to achieve.
Q: IS IT NECESSARY TO BLEACH ICING (APART FROM ADDING LEMON JUICE)?
A: No, there’s no such need. However, some cookiers recommend it in order to eliminate slightly yellowish tone especially in case of wedding cookies that ought to be pure white. To do this, use a white gel coloring.
Q: CAN I DRY MY ROYAL ICING IN THE SUN?
A: No. Royal icing should not be exposed to direct sunlight as it’ll increase the temperature of this medium and melt it. The best way to dry the icing is to keep it in a cool and dry place or put it into the dehydrator.
Q: CAN I DRY MY RI TRANSFERS IN A DEHYDRATOR?
A: Definitely yes. Depending on the size of the transfer, leave it there for 0,3 up to 3 hours. RI transfers are extremely fragile so proceed with care when handling (especially when moving them into the dehydrator).
Q: WILL A DEHYDRATOR DRY OUT MY DECORATED COOKIES?
A: Yes it can, if you leave them in there for too long. Ideally, you want to leave the cookies in the dehydrator long enough to quick set the surface of the icing, but not so long that it affects the cookie.
Q: I LEFT MY ICING TO DRY, THE SURFACE WAS HARD, BUT THE MEDIUM UNDERNEATH WAS NOT. IS THAT NORMAL?
A: If your icing underneath is still soft it means that it hasn’t completely dried yet or it's oversaturated with a dye.
Q: CAN I FREEZE MY ROYAL ICING AFTER MIXING?
A: Yes, you can freeze the RI after it’s been mixed. It is recommended to freeze the icing while it’s still in base consistency. Make sure to cover the icing completely so that there’s no air exposed to the surface. After removing from the freezer, let it thaw in the fridge for a few hours. Remember to remix the icing with a spatula after it’s thawed and then thin it down to a desired consistency.
Q: CAN I STORE MY ROYAL ICING?
A: While fresh icing is best to use for decorating, you can store it for up to a week in the refrigerator, but cover it tightly with a food wrap to avoid drying out and hardening. Icing based on a meringue powder has a longer shelf life.
Q: WHAT HAPPENS IF I OVERMIX MY ICING?
A: You should blend the icing using the lowest speed on your mixer. If you overmix/ mix on a high setting, you’ll whip too much air into it (see How to prepare Royal Icing?). The result would be a dull, crispy icing prone to color bleed.
Q: WHAT HAPPENS IF I USE TOO RUNNY THE ICING?
A: Too runny icing dries longer than usual (or doesn't dry at all, in extreme cases)
and is more prone to color bleed. Whenever feasible, work with the thickest possible consistency. If your medium isn’t stiff enough, try adding a little more powdered sugar until it reaches a creamier consistency.
Q: DO I HAVE TO SIFT THE POWDERED SUGAR
A: The answer is both yes and no. If your powdered sugar is fresh and dry, you don’t' have to, otherwise yes. Damp sugar tends to be lumpy, and lumps in your icing can plug your piping tips, leading to difficulties with decorating or even bursting your piping bag.
Q: WHAT TO DO IF MY ICING SEPARATES?
A: Separation is completely normal with RI and happens when the liquids separate from the solids. Generally speaking the thinner the icing the faster it will separate. If you notice that your icing is separating in a bag, remove it from the piping bag to a bowl and mix thoroughly with a spatula or a spoon until it regains its original appearance. You can add some powdered sugar and/or base icing if necessary.
Q: WHILE BROWSING THE INSTAGRAM I NOTICED PAINTED COOKIES. HOW CAN I ACHIEVE SIMILAR EFFECT?
A: You can paint directly on a fully dried Royal Icing with gel colorings mixed with high-proof alcohol (the method is the same as with metallic/luster dusts, see Gold and metallic effects). For more information, watch this video by SweetAmbs.