What tip are you using?

Stephanie, I'm the baker in the family. I stumbled onto one of your videos last year. Before that I had never heard of Royal Icing. Now I'm hooked. The creative things one can do is endless! I had been using an old sugar cookie recipe and just figured it was natural to have to use the cookie cutter to trim each cookie as soon as they came out of the oven. Saw this video and can't wait to do it the right way. Thank you!

My biggest challenge is outline and drawing a straight line and it looking as smooth as yours. I guess I just need to keep practicing. I am getting better, but it still looks very amateur.

I appreciate the gentle music 🤗

So simple and so cute ❤

😍

Can anyone share how to bag them and box them without crushing the designs? Is there a trick to this? I have learned so much watching your channel! Things I never knew! Thank you and Merry Christmas!🎄

So cool how you made the candy canes❤❤❤

What type of meringue powder do you use

🤯🤯

I think flooding them right after the outline is a better method so the icing all dries and fuses together seamlessly. You can still see the outline layer on your cookies. My OCD wouldn’t be able to handle that lol! I still think you did a beautiful job though!

You make it look so easy ❤

I just made a double batch of these today!! Forgot the butter emulsion so subbed Almond extract. Delicious!! Will decorate them Sunday after church. Thanks so much for taking the time to post the videos and for answering all my questions!!!! Merry Christmas!!!!!!!!!!!!!!!!!!!!!!!

If u don't have butter emulsion do you have to add more vanilla to make up for the butter emulsion not being added?

Love him❤

Hi Stephanie👋 You always do such beautiful work with your cookies!🌸 Do you have a specific brand/kind of all-purpose flour that you use in your sugar cookie recipe? For example, King Arthur Unbleached AP flour. I know that some flours have varying protein content because of the type of wheat. Thanks in advance & Happy Baking!🧑‍🍳💕

This was so informative. Thank you so much for sharing your talents and helping others learn. Im making these today I’ll get back on and comment and let you know how we did. Thx again

How is your icing getting so white?

Just curious why you don't do the dip method for the first layer? Wouldn't it be faster?

Love it! I like that you went slower!

Thank you so much!

So you have to eat it!

You make it look so easy. 😵‍💫

Once you've piped your outline and you mention moving the cookie aside to dry for a few minutes, what's the best way to pick them up so that you don't touch (with clumsy hands LOL). Would you use a small spatula?

I love this recipe!! I love all your videos. They are all very well thought out and narrated well! Thank you!

Is your butter cold right out of the fridge or should it sit out for a while first?

Is meringue powder important? Is there an alternative? I don't think we have that in the shops here.

Soooooo cute!!! Do you outline and then fill in with the same icing??

too many drops, just scoop it out, lol, so i dont have ivory, can i make ivory , i have the twelve pack, didnt have that color, i have sienna?

Adorable i love watching your work. Thanks for sharing. Happy holidays 💚⛄ ♥️

😍😍😍😍😍😍

He's so cute

These are so neat.

Oh my goodness!! These cookies are arts!!❤❤❤❤❤❤❤❤❤❤

Ok I get it, details are important but, this video has too much chatter for my taste…no offense.

What piping bags are you using and where can I get some? Thank you! Your cookies look amazing !

The big pans are a lifesaver !

Very very Different but Very Beautiful. Thank you for your Art.💜💜💜💜💜👍

Love this little guy❤

Is it packed brown sugar? Thank you

I love your last cookie recipe, excited to try this one! Would It be able to freeze well? I’m planning to make cookies for an event in about a week.

Thank you for sharing this fail. It’s good to see others mistakes. ❤

It happens.

This was soooooo useful. Thanks so much for sharing!

This is such a great tutorial video! Thank you for sharing! With the frozen royal icing, do you just let it come to room temp and use it right away or do you need to put in the mixer again?

How can I learn how to paint cookies like you do?

The first 2 times I made it it was kind of hard to get it together, I added half the water and it seemed like enough, but it still was gritty and weird looking no matter how much I was mixing it, and it stayed like that until I added the rest of the water which fixed it, then it looked glossy and nice, but I'd have to add another half a pound of sugar to thicken it back up to be piping consistency. So the third time I took half the water, added the merengue powder and let it sit until it looked like booger ish, kind of like blooming geletin, then I mixed it in and it came together perfectly, and I didn't need to add the rest of the water. Maybe my merengue powder is weird haha. Getting it wet worked like a charm though. The butter flavour was so amazing, and I used your cookie recipe too and they were unbelievably good, and the colours worked out perfectly, and I'm a beginner at royal icing. All your tips helped so much and helped me troubleshoot my merengue powder issue. I'm definitely gonna make them again they were amazing!

You are exactly right.I will never need another sugar cookie recipe.These are the best

Would give this informative video 10 Thumbs-up if I could. This was great greatly appreciated and needed. I've never been good at free-form drawing but give me an outline and I suddenly instinctively know how to make it work for me. This is Perfect!

Too mush sugar. One cup is quite enough for this amount of butter and flour.