Thank you so much! You're very welcome 😊

Actiwhite acts differently that’s for sure. I’m not a huge fan but with ewp it is just like using meringue or even fresh egg white royal icing. Contact me anytime if you need more help :)

Thanks so much anthony! Loved reading that 😊 some say add lots of air, others say mix on high… but I don’t know.. my thinking for 12 years is if I use the whisk it adds more air and I don’t want that.. on high adds more air too .. it sounds counterintuitive imo as I don’t want too much air I go for about 7-10 mins on a medium speed so it mixes well and stabilises and fluffs up when it’s mixing. You’ll see the change. Couple things I’ve found since doing this is I now put icing and liquid in mixer, then sprinkle the ewp while it’s mixing. I found it doesn’t leave bits on the bottom of bowl. Works for me :) Tip #2 add white colour to your mix to stay white. Notorious that is looks a bit yellow-ish after a few days. Again not necessary just a tip I do And #3 this mix is stiff but I add a couple drops water to loosen a little as I find it’s hard on the hands. Also if icing is too thick sometimes it doesn’t stick on the cookie how you like Regarding the whisk, I actually don’t know any friends who use it. We all use the paddle Don’t hesitate to contact me anytime via text if need and love to see your creations. Have fun. Merry Christmas Dahna 😊

thank you so much :D

It is a Sugar cookie already baked.

I’m so glad I could help a little. X

Oh that is amazing! Thank you. Contact me anytime should you need further help x

Ah it all smells eggy to me haha so I add half lemon juice in which seems to cancel it out. We sell ewp so should you ever need supply let me know anytime And yes yes I’m so so sorry for being years late in reply 😮

Thank you so much Ann! Made my day x

3 year delay I’m so sorry! I hope you found the answer but in short it’s a different recipe x

This can be stored at room temperature on the bench for a week, two weeks in the fridge and can be frozen in a air tight container. Needs to be mixed thoroughly before using again.

You will :) Thank you for commenting x We will be also doing a live one day on our socials so if you like follow us for the notification :) Regards Dahna

@@cuttercraft5478 thanks following already

If you recipe says egg, do as the recipe says

The result of the meringue powder and the royal icing is very much the same. Royal icing off the mixer is a stiff consistency, you need to thin it down with water to make an outline or a flood. If you need help with this, see our other other video on KZbin relating to royal icing consistencies - kzbin.info/www/bejne/b36Wm3ubeM-dq9U Good luck! :)

Also does it dry hard,how to store it if i make a few days ahead of using it.

@@fredaweigand3276 royal icing does dry hard. If using egg white powder, storing in an air tight container is good on the bench for about a week. You can freeze it too. With regards to the Christmas cake icing, egg white powder royal icing will dry too hard. You're best off using a glaze, which is icing sugar and glycerine mixed with some royal icing. it gives you a softer bite. I hope this helps :)

Oh Mary Thank you ! That's made my night ! I would use thick outline consistency. I think in the video I shared writing consistency. It's a little thicker than actual outline. Please get in touch if I can help further. Regards Dahna

Hi there, :) Regards Dahna RECIPE ROYAL ICING (USING EGG WHITE POWDER) 1 kg pure icing sugar 22gms egg white powder. 150ml TOTAL of water and lemon juice (OR vanilla OR almond) Easy method ~ Place all ingredients in your mixer. Mix on medium speed for about 4 minutes till combined and plump. Do not over mix. Recipe tips ~ -when the icing has dried on a cookie, try it, if it is not crunchy enough for your liking then add a couple grams more) IF it is too hard and crunchy, for your liking, then add a gram or 2 less) -(I generally use 2 juicy lemons or 80ml lemon juice and the remaining water) OR use all lemon for a very tangy icing. It depends on what you like. -I generally do not sift, and do not often have a problem, but you can if you wish or give it a light blitz before adding wet ingredients.

@@cuttercraft5478 thank u dear for your help ! Can’t wait to try!

Thank you so much Barb. Let me know if you need any future help :)

Barb B Thank you Barb Keeping it real so you can learn too without feeling everyone else does it perfect :)

Oki Fun Thank you. We make them :) www.cuttercraft.com.au

+Julie Green Yes Julie I was and still are very new to doing videos and muddled through the video making. When I gain more experience on different file creations etc, I do plan to do a slow one and faster one. This was last year I did this and although fast hope you found it clever using a plaque cutter to make a leprechaun. Regards Dahna

Hi Cecejean21 you can order this from my webiste CutterCraft. Here is the link for you. Regards www.cuttercraft.com.au/shop/cutter-sets/chevron-acrylic-template/