How to make ROYAL ICING - PLUS how to store your icing for future use

This has got to be the most requested video that you have asked for, so its finally here 💖
This video tutorial will show you how I make my royal icing to decorate my cookies. This tutorial will also show you how to store your icing in the freezer for future use as a lot of the times i found that I don't need to use all the icing at once, or i ended up with a lot of left over icing. This video will show you a handy tip on how you can store royal icing in the freezer for a few months.
Royal icing is my most favorite icing to work with. Its really fun to use for cookie decorating. Here in New Zealand however, we don't have the luxury of purchasing a lot of things that are readily available in the US market. So when we started decorating I read a lot of cookie blogs online and most of them use meringue powder in their recipes.
Its not easy to find or buy meringue powder here in NZ, only specialized shops sells them and they are quite expensive, so i searched for alternatives and found that we can also make royal icing with egg whites! Yay, that is the perfect solution for us as we always have eggs in our house.
So this recipe is for those of you who wants to make royal icing to decorate cookies and cakes but may not be able to source meringue powder in your country 😉💕
**PLEASE NOTE: If you are worried about using raw egg whites please ensure that you used Pasteurized eggs. Another option is to substitute with powdered egg whites - if you are using powdered egg whites use 6 teaspoons dissolved in 6 Tablespoons of warm water.
OR as an alternative, use a different royal icing recipe specifically formulated to use with meringue powder.
If like this video please leave a thumbs-up and I invite you to SUBSCRIBE to my channel as it is through your support that I'll be able to make more videos. THANK YOU SO MUCH 😘💗
🌸 Subscribe + Likes + Share + Enjoy!
📺 / cookieliciousnz
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It will go a loooongggg way in getting me thru the a long series of decorating sessions and all the late nights video editing sessions! Thank you so much in advance 😘💕
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RELATED LINKS:
🔸 Royal Icing Consistency: • How to get the right R...
🔸 Sugar Cookie Recipe: • EASY SUGAR COOKIE RECI...
ROYAL ICING RECIPE
This recipe will make enough icing to iced approx 2-2 1/2 dozen cookies (depending on the cookie size)
🔸Ingredients:
500grams icing sugar/powdered sugar (Sifted - to ensure there wont be any lumps in your icing)
¼ tsp cream of tartar
3 egg whites
1 tsp flavouring of your choice (vanilla, almond, strawberry extract/essence)
Gel food colouring of your choice, to colour your icing
🔸Method:
· Sift your icing sugar and put it into the bowl of your mixer.
· Add the cream of tartar and mix them together in the bowl with a spatula.
· Add the egg whites into the bowl and stir in with a spatula to moisten the sugar.
· Fit a whisk attachment into the mixer and beat the mixture on low speed to evenly distribute the egg whites.
· Add flavouring of your choice (vanilla, strawberry extract), our favorite is the Strawberry essence as they smell so sweet and delicious! Mix the flavouring well and mix until the icing is smooth & silky.
· Add a squirt of white gel food colouring to ensure the icing colour will be pure white and not off-white.
· Turn the mixer to medium-high speed and continue to beat for another 1 to 2 minutes, when you see the icing turns thick & very white you can turn off the mixer as the royal icing is now ready to use.
📝NOTE:
It is very important to take care not to overbeat your icing. Extended beating, can pump a lot of air into it and creates air bubbles that can be a pain to eliminate during decorating process.
~~~~~~~~~~~~~~~~~
🔹Tips on storing your icing:
Most of the time i make more icing than i need to use for decorating, so its very handy to learn how to store my icing for future usage. I store my icing in the freezer and they can last up to a few months.
If you are going to store your icing, ensure to use air-tight containers and use a plastic cling wrap to cover the surface flush with the plastic wrap - this will prevent the icing from crusting and then add another layer of cling wrap on top before putting the lid on for double protection, then store the icing in the freezer
When you need to use the icing, simply take out one of the container and leave it on the bench top to bring the icing to room temperature. Then open the container and take out as much icing as you need to use and spray some water (use a spray bottle for more control) to adjust the consistency as needed.
Royalty Free Music Credit:
www.bensound.com
#CookieliciousNZ #CookieDecorating #RoyalIcing

[@irenelie1100]

hello i'm from indonesia and i want to ask the weight in kilogram of the egg because in our country doesnt have the egg size you mentioned (7 in size).. thankyouu :))

[@CookieliciousNZ]

Hi Irene, size 7 egg is considered a medium size egg so i think it would be approx 50 - 56 grams for each egg 😊 Hope that helps 👍😉

[@irenelie1100]

@@CookieliciousNZ Thank You 🙌💝

[@archanaagarwal1263]

Thank u so much ❤️

[@ulyasif515]

@@CookieliciousNZ 50-55 each whole egg or egg whites?

[@arimora8843]

@@ulyasif515 whole egg, the white is around 30grams

[@rachelboothe5075]

I went to my first cookie decorating class last night and I loved it. This will be my new hobby and I am so happy to have found your channel. I will definitely be watching it ALOT!

[@CookieliciousNZ]

hi Rachel, ohh i would love to go to an actual cookie decorating class as I have never experience one myself! I bet it was tons of fun! I'm so happy you found my channel and I hope my videos are helpful for you 😉👍😘💖

[@francinekeane2014]

@@CookieliciousNZ Your work is so beautiful, you must have done a cake decorating course for sure? Such a perfectionist my cookies don't look half as good as yours.

[@simply2387]

@@CookieliciousNZ u do not need to go to a class.. as you should give the class to others .. your work is just PERFECT.. LOVE IT⚘

[@bethtorreszin7538]

This is exactly the royal icing tutorial I've been searching for. It's answered all the questions I have about the whole process and explains everything perfectly! I will be making cookies for everyone this Christmas. Thank you!

[@CookieliciousNZ]

You're very welcome! Im so glad its helpful 🤗👍💖

[@christocroukamp424]

She is by far one of the best decorators :)

[@CookieliciousNZ]

awww high praise indeed, thank you so much for mnaking my day brighter! 😍🙌💞😘

[@Minion.luvrr77]

I don’t understand why you don’t have more subscribers?? 😩😩😫😫 your channel is awesome!! Thank you for sharing!! I love all your videos.

[@CookieliciousNZ]

Hi Owl lover, thank you so much for your kind words, truly appreciated 😊 my channel is still reasonably new...I've only been around since August last year (so approx 8 months), my first video upload was 23 August 2017, so comparing to a few other channels I'm still very much a newbie 😁 Know that I truly appreciate your support and thank you for taking the time to leave your kind comments and for watching my videos 😉💕👍

[@samithegecko]

I agree with owl lover -- it's crazy to me that you don't have more - your videos are so nicely put together! And your website is amazing, I don't understand why people don't comment more, I hope more cookie newbies like myself will find your excellent artwork, it is so wonderful that you are putting so much time into sharing it!!!

[@MeesterMartz]

Thank you so much! My cookies were 100x better with this perfect icing. Lots of compliments at the party, and one woman asked "what did you put in this icing? It's super good!" I appreciate your time in making this. :) will recommend to others! 😃

[@CookieliciousNZ]

aww I'm so happy to hear that Daisy 😍 I found that royal icing with egg whites have a softer bite to it which i love and compliment the cookies really nicely...whereas the ones made with meringue powder sets pretty hard. I'm so pleased to hear your feedback, thank you so much for sharing with me 😘👍💖🙌

[@halfpint1191]

Hi, I've tried many different icing recipes and just tried yours, i love it. Thank you for sharing. And for those who want tipless bags, i buy mine on eBay, 100 for a few dollars and they work great.

[@CookieliciousNZ]

Thank you so much Half Pint 😘👍💗

[@mominapatel6721]

Hi :) can we use this recipe for cake decoration? :) awaiting ur reply

[@CookieliciousNZ]

Hi Momina, you can use royal icing to create little royal icing flowers to decorate a cake, but i wouldn't cover a cake with it as the icing dries hard after it sets. A lot of cake decorators use royal icing to make flower decorations and it looks lovely 😊👍💖

[@tashasmacs5262]

Thank you!!! Love your videos 😍 Has everyone tried this frosting recipe with the raw egg whites? Is it safe to use? 😋

[@soldier3335]

Pasteurized egg whites are safe to use. You can get them in the carton at your grocery store

[@teresitadizon853]

Hi! I baked cream cheese cookies 3 days ago. It's my first time to bake this cookies it taste so good! But it's not perfect the cookies spread too much and it is not smooth and it is sticky. I like to cover my cookies with nice icing. I'm so thankful I found your channel for the icing and so glad you have printed ingredients and method how to do it. It's only the gel food coloring that I don't have. Once I have it, right away I'll make this royal icing I learned from you. Thank you so much for sharing this recipe. God bless.

[@qhylei]

I really love and appreciate your videos. I've learned so much from watching your videos

[@CookieliciousNZ]

You are so welcome! 🤗💖🙌🥰

[@celestedrappo]

Hi! I m from Argentina . Your videos are the Best!

[@CookieliciousNZ]

Hello from New Zealand 👋So glad you like them! 🥰💞🙌

[@hunainamuhammad9600]

Thank you so much for this recipe I was watching other recipes and were doubting them a bit but this one just feels right thank you

[@shebinjawahar1]

Since the egg whites are uncooked does it need baking before consumption

[@RebekahGarrison]

So fun, thank you for sharing! I was actually just looking for a recipe without merengue powder for my sister in law in Brazil! This video will be just what she needs to get started.

[@CookieliciousNZ]

Hi Rebekah, so glad to know that my video is helpful for your sister in law! let me know how she goes 😉💖

[@1daizie]

Thank you for ALL the information on cookie making... Yours are the best!!!

[@CookieliciousNZ]

You are welcome, glad I can help 😉💖

[@Jerry_roblox_gaming678]

Hello, I'm so grateful that I found your channel. Watching your tutorial & how you decorating your cookies makes me wanna learn that too. Thank you for sharing your passion & thanks for inspiring people (especially me 😉 ).

[@CookieliciousNZ]

You are so welcome! Please take care and stay safe 🙌💞

[@keelydennis275]

I love the way you give step by step directions!

[@CookieliciousNZ]

aww thank you soo much for your kind words Keely, much appreciated 😉💞🙌

[@MK-ko7jw]

@@CookieliciousNZ and what if the icing in the piping bag is not finished?? For how long and how you can store it?

[@Imjustagirl-Amo]

Just finished making these cookies ! Your recipe did not disappoint!!! Thank you so much!! 💖 ~Aysha in Germany

[@pinecorey]

Wow. To me that was all I needed for making my icing. Bravo. Thanks so much. Wish me luck cause I'll need it. 😊👼

[@g-bgcg]

That's interesting. Breville mixers are approx $400 here and you can buy a Kitchenaid mixer from $180 to $600 here depending on the model, motor size and attachments included. Probably because Kitchenaids are made in USA and Breville'sare made in Australia which New Zealand gets a lot of products from. I bought my husband a Breville espresso maker (the one that grinds the espresso beans fresh before brewing) and he loves it. I would love to go to New Zealand one day. ❤️

[@CookieliciousNZ]

Hi G, Kitchen Aid mixer is horrendously expensive here, range from $800-$1500 depending on which model and attachment. Breville is half the price and we get so many more for our money as we get other attachments with it and it works great for me 😜 BUT in saying that, i still dream to own a Kitchen Aid mixer one day specially the turqouise colour (my fave)😁💕One day i will own of one of those Artisan mixer...its in my forever wishlist! LOL 😂

[@g-bgcg]

NZ: I have the Artisan and I have the large Kitchenaid mixer for bread making, the one where the bowl lifts up with a lever. I love that soft blue color too but decided to match my appliances with Contour silver. Most all attachments for Kitchenaid are extra ranging from $100 to $300. The fact that your mixer comes with attachments is a bonus. I have the pasta maker attachment as I make my own gluten free pasta and a lot of other gluten free foods (I have celiac disease) That attachment works terrific. I watched Annabel Langbein cooking show from New Zealand yesterday. She has the most beautiful place on the coast for her show. Well onto another one of your videos. ❤️

[@CookieliciousNZ]

Hi G, wow that is pretty expensive for extra attachments! Im happy with my Breville for now as i can make double batches of my cookie dough with ease 😋 I admire you that you make your own pasta & gluten free foods, I need to look into that more. NZ is a beautiful place, let me know if you ever come to visit and we'll catch-up over a coffee and of course some cookies 😉 Btw, my name is Natalia, what's yours? Its really nice to make new friends here 😊💖

[@marilynkelley3707]

Your videos are great. Do you have one on making the cookies? Thank you for sharing your talent!

[@CookieliciousNZ]

Hi Marilyn, yes i have, here is a link to my cookie recipe & tutorial on how to make my sugar cookies: kzbin.info/www/bejne/rZ2vmX9rbsyYqKM

[@nuhaa3363]

Thank you so much for sharing dear My question is when i remove the stored icing from the freezer how to use it please ? Should it be chilled or room temp ? Does it need a little beating again ? Please clarify

[@roxannamartinez2364]

Great video. Thank you for sharing your talent with everyone.

[@CookieliciousNZ]

Its my pleasure! thank you for taking the time to watch my videos 😍

[@sheesnafees5119]

Love your recipe royal icing.i will try Big thanks for sharing this beautiful video.

[@CookieliciousNZ]

You are most welcome my friend, I'm glad my video is helpful for you 😉 Happy New Year to you! 🎉🎇

[@onikarobinson8752]

Hi I'm from Trinidad. This is how we make ours but in reverse. We whip the egg whites first with lemon juice then add the icing sugar and flavoring

[@CookieliciousNZ]

Hi Onika, warm greetings from New Zealand 🤗 its very interesting to find out that we use the same things but have a reverse process in creating the icing 😊 I might give your method a try one day and see if we get the same result hehehe 😉🙌💖

[@artisticthoughtsbyelena]

You are awesome, I have been on a hunt for a recipe to make it! Thank you God bless you. Its so appreciated.

[@CookieliciousNZ]

Aww you are welcome Elena, glad you found it 😁👍🥰

[@vanessay8655]

Thank you. This video gives me the confidence to have a go at my first cookies 💕

[@CookieliciousNZ]

yay! that's awesome Vanessa! Just the kind of feedback i like to hear 👍😊💖

[@hadeeryounes9400]

Thanks for this great video just wondering is it ok to use raw egg whites without any cooking process !!???

[@decz4457]

Hi I made this today and turned out great!! I just used lemon flavoring instead of vanilla so it would have a tangy taste. it's not too sweet it's delicious my family loved it!! 😊😊😊

[@leadaep3531]

I used your recipe yesterday the one using meringue powder and i love the consistency..thank you for sharing..looking forward to use your recipe for sugar cookie😊

[@CookieliciousNZ]

Hi Lea, that is awesome to hear!! Im so pleased it turned out wonderfully for you! Let me know how you go with the sugar cookie recipe after you tried them 👍😁😍🙌

[@alemiranda5887]

@@CookieliciousNZ hola me encanta tu manera de explicar. Tengo una pregunta cual de las dos recetas de royal icing es la mejor con claras de huevo crudas o polvo de merengue???

[@CookieliciousNZ]

Hola Alejandra, acabo de contestar tus otros mensajes. En este país, el polvo de merengue es difícil de encontrar, así que cuando comencé a decorar por primera vez, usé huevos pasturizados para hacer la formación de hielo. Sin embargo, ahora he encontrado un polvo de merengue sustituto que puedo encontrar fácilmente aquí en Nueva Zelanda y se llama "Pavlova Magic", tiene como ingrediente principal el polvo de merengue y lo he estado usando para hacer mi Royal Icing.

[@alemiranda5887]

@@CookieliciousNZ Sabes es extraño que en tu pais no haya polvo de merengue!!! En mi pais lo encuentro en todos lados siendo El Salvador un pais muy pobre. Estoy feliz de haber encontrado tu canal eres muy talentosa

[@CookieliciousNZ]

sí, es difícil obtener polvo de merengue aquí, solo podemos obtenerlo en tiendas especializadas de panadería y ¡muy caro! Estoy feliz de que también hayas encontrado mi canal, espero que te quedes y sigas viendo mis videos 😉💕👍 ¡Que tengas un buen día, amigo! 😘

[@anjanettegrace1303]

Thank you so much for this video very informative. I will going to attempt making cookies this weekend.

[@CookieliciousNZ]

Hi Anjanette, so glad that you find the tutorial useful. Apology for the delay in responding...for some strange reason i found a whole bunch of comments being held for review by KZbin (i have no idea why!) lol 😝

[@CapreDiem86]

It seems you are the best in cookie decorating, I have already watched a few videos, but may I ask if the recipe would work without cream tartar?

[@RussNZ]

Awww yiss. Secrets of a master cookie maker revealed 😮🐢

[@CookieliciousNZ]

Lol anything for you my biggest supporter 😘💕

[@nadeekapriyadarshani4385]

Thank you for the all information in 🍪 making ❤❤

[@frinemontero1151]

I love the mini spatulas you're using, would you share where to get them, please?

[@CookieliciousNZ]

Hi Frine, I LOVE the mini spatulas, they are the perfect size for my small hands as they are only 15cm. I bought them from a local shop near my house. Are you based in New Zealand or Australia by any chance?

[@frinemontero1151]

@@CookieliciousNZ HI. I'm from Costa Rica... I guess I'll try to find something similar on Amazon. Thanks a lot.

[@ashleyzachary4378]

Thanks for the tutorial! The only difference for me was that my icing had to be whipped for a lot longer than 1 min to get the thick consistency! But it was wonderful after!

[@CookieliciousNZ]

Hi Ashley, so happy to hear that! Thank you for sharing with me, i hope you get to decorate lots of cookies with your icing 😁👍🥰🤗

[@joyyu8939]

Hello Natalia, thank you for sharing the recipe😊 just wonder if I can use meringue powder to substitute egg white? Would it taste different? Thanks again.

[@CookieliciousNZ]

Hi Joy, I love your name btw 😉😍 you can substitute the egg whites with powdered egg whites. If you are using powdered egg whites you can substitute 1 egg with 2 teaspoons of powdered egg whites dissolved in 2 Tablespoons of warm water. My recipe used 3 eggs so i would use 6 teaspoons dissolved in 6 Tablespoons of warm water. I presume this will work with meringue powder but unfortunately I never tried it myself, so if you want to make royal icing with meringue powder I would highly recommend using Sweetopia royal icing recipe which specifically formulated to use meringue powder. you can find her recipe here: sweetopia.net/2012/01/royal-icing-recipe-free-illustrated-recipe/ Hope that helps 😊👍💖

[@lovinglanguages1]

@Joy Yu I was also wondering whether to use meringue powder, too and I learned from Wilton, that it won't really taste different and the reason most decorators use it, is because if you use fresh or pasteurized egg whites, you have to refrigerate your finished cookies because of the raw eggs. Using the meringue powder, you can store your cookies at room temp. The meringue also sets your cookie smoother, harder and can take a little "abuse"--meaning you can stack them because they set dry really well vs using whites.

[@g-bgcg]

Thank you for showing us this recipe. Very detailed. You are an excellent teacher/trainer. I found some small icing bags (about 6 inches or 15.24 cm) in the U.S. at Michaels craft store. They are perfect for small amounts of icing. What is the name of your mixer? It it a commercial one? Practically Everyone here has kitchen-aid mixers.

[@CookieliciousNZ]

hey G, my piping bags are approx 17-18cm too, so its pretty close to the ones you found 😁 My mixer is Breville Bakery Boss, and nope i dont think its a commercial mixer, just a normal home one that i love. Its doing a great job so far....I wish i can afford to get a Kitchen-aid, its in my "forever wishlist" but unfortunately its wayyyy above my price range (about double the price of my current mixer)...but one day (maybe when i win the Lotto lol) we can dream right? 😂😋

[@julienolan5703]

I love you video! Thank you for making it so simple to follow! Thank you for the storing tips! ~Jules in RI, USA

[@CookieliciousNZ]

You're welcome Jules, im so happy that you find my video useful 😉💕👍

[@beverlyfrancis8433]

Like that mixer.

[@CookieliciousNZ]

Thank you Beverly, i wish I can afford to buy KitchenAid mixer but the one i have is very useful to me 😉😁💖👍

[@valeries4525]

hi there! I am mesmerized by the mixer you are using, can you tell me what brand it is? Thanks so much!

[@CookieliciousNZ]

Hi Valerie, my mixer is the Breville Bakery Boss, its been great to me but I wish I can afford to buy a KitchenAid as that is my dream mixer in soft turquoise colour 😍

[@rimarramautar5731]

Thnk you so much❤now i can decorate my cookies❤❤ questions how long can these cookies be stored en in th frindge or just in an opn room ??

[@nikkijohnson485]

Once the cookies are decorated, how long do they keep? Do I store them in the fridge, or is the counter okay? Thank you so much. ❤️

[@noorlinakhtina1325]

Hi, after we stored in freezer, when we want to use it, should we just defrost or just let it in room temperature🤔🤔 before use? Is it hard like a stone if we stored in freezer? Tq

[@CookieliciousNZ]

Hi Noorlin, sorry i almost missed your question. Yes if you store your icing in the freezer inside a container it will be solid. You just need to take the container out of the freezer, leave it in your kitchen bench to defrost, usually it takes only about 20-30 mins then you can use the icing to decorate 😉

[@noorlinakhtina1325]

@@CookieliciousNZ thanks ya😘😘

[@edieloursingh8198]

Thank you for the information this is going to be the best cookies I will made

[@rozhinjalilzadeh3788]

Hi! Thanks for the great recipe! If I want to replace the egg whites with meringue powder, how much powder should I use instead of 3 egg? And how much water? Thank you💙

[@elizabethr1618]

did you figure it out? because i've been searching if she has a recipe but i can't seem to find one

[@rozhinjalilzadeh3788]

@@elizabethr1618 Hi! I found out that you can use 1 tbs meringue powder with 3/5 tbs warm water and mix with 2 cups powdered sugar. Then you will have about 1.5 cup royal icing! But I did not use it until now. Hope that helps you.

[@marilynkelley3707]

Never mind! I just found your video on cookie making.

[@CookieliciousNZ]

LOL i also posted a link for you :)

[@ninanani4655]

Can i know what tartar is and thank you for simplifying the recipes yet rich them with informations

[@CookieliciousNZ]

Hi Nina, cream of tartar is a white powder and to me it is necessary as a volumizer and stabilizer for the icing. We use it in the icing to help whip up the egg whites and to keep them fluffy without collapsing. I was told that you can substitute cream of tartar with lemon juice if you can't get it in your country, just double the required amount. My recipe required 1/4 tsp cream of tartar so you can try replacing it with 1/2 tsp lemon juice instead. Hope that helps 😉💞

[@ninanani4655]

@@CookieliciousNZ thanks a lot it helps a lot 😍😍😍

[@shivalipatel1282]

Cookielicious

[@earncom]

Recently addicted to your channel!!!❤️❤️ I wonder if I can use egg white power for the Royal icing and how to substitute for this recipe?

[@CookieliciousNZ]

Hi @Earn Siri you can substitute the egg whites with powdered egg whites. If you are using powdered egg whites you can substitute 1 egg with 2 teaspoons of powdered egg whites dissolved in 2 Tablespoons of warm water. My recipe used 3 eggs so i would use 6 teaspoons dissolved in 6 Tablespoons of warm water. However if you want to make royal icing with meringue powder I would highly recommend using Sweetopia royal icing recipe which specifically formulated to use meringue powder. you can find her recipe here: sweetopia.net/2012/01/royal-icing-recipe-free-illustrated-recipe/ Hope that helps 😉👍💕

[@rosim.r.6357]

Hola Natalia, un placer saludarte...te diré que no me pierdo ninguno de tus videos y que he aprendido muchas cosas viendote. Tengo una pregunta...si en lugar de claras de huevo, usaras el polvo de merengue...tendrías el mismo resultado de la glasa? gracias por compartir lo que haces y seguiré viendo tus videos cada vez que salgan...saludos

[@CookieliciousNZ]

Hola Rosi, me alegra que hayas encontrado útiles mis videos. Si desea utilizar polvo de merengue, le recomiendo encarecidamente que utilice la receta Sweetopia, que está especialmente diseñada para usar con polvo de merengue. Aquí hay un enlace a la receta de glaseado real de Sweetopia usando polvo de merengue: sweetopia.net/2012/01/royal-icing-recipe-free-illustrated-recipe/

[@rosim.r.6357]

@@CookieliciousNZ Muchas gracias

[@tiffyland2710]

Question! When doing orders with multiple colors for your cookies, do you premake/mix your colors before and store or only as you use them? If so how do you store already colored/consistency frostings? I find the mixing of colors and consistency the most time consuming part. :/

[@CookieliciousNZ]

hiya, i couldnt agree more with you, mixing colour is the least fave part of cookie decorating 🙈 I always make my icing & colour them in advance. I store them the same way in the freezer, if I have used some of them I keep them in the piping bag inside a ziplock bag and always ensure to seal the tip of the piping bag with a bag clip.

[@tiffyland2710]

@@CookieliciousNZ thank you!! 😊

[@julielima563]

Hi! I was wondering where I can find your recipe that uses meringue powder? And do you prefer your recipe with egg whites or meringue powder? Thank you so much! I love your videos!

[@CookieliciousNZ]

Hi Julie, i personally prefer royal icing with egg white because the icing has a softer bite than royal icing with meringue powder which can set pretty hard. However if you want to make royal icing with meringue powder I would highly recommend using Sweetopia royal icing recipe which specifically formulated to use meringue powder. you can find her recipe here: sweetopia.net/2012/01/royal-icing-recipe-free-illustrated-recipe/ Hope that helps 😉

[@julielima563]

Cookielicious NZ Great! Thank you so much!

[@CookieliciousNZ]

@@julielima563 my pleasure 🥰

[@_.itsfatmaxo1685]

You are amazing!! I have a question about icing? When we use real egg whites so what will be best before date? I mean how long we can keep the cookies?

[@shallimar28]

is this recipe dry very hard? thanks for your tips and sharing the recipe ..

[@CookieliciousNZ]

Hi Patricia, all royal icing dries hard but I personally think that royal icing made from egg whites has a softer bite than the ones made from meringue powder, however in saying that... there is also other recipe you can use to make royal icing with a softer bite like for example by adding some light corn syrup 😉🙂

[@shallimar28]

@@CookieliciousNZ thank you someone say that glycerin can keep the royal icing a little softer. I appreciate your videos tip..

[@CookieliciousNZ]

@@shallimar28 I think glycerin and corn syrup does the same thing, it makes the icing has a softer bite which is awesome! 👍😁💖

[@meredithaustin2761]

What exactly does the cream of tartar do for the icing? I have been using meringue powder and I’m not a fan of the “wang” it gives my frosting..I definitely plan on trying your recipe instead❤️

[@PirouettingFox]

It stabilizes the egg whites & helps prevent them from collapsing. It can also be used to stabilize meringue for cookies & whipped cream frosting. Most meringue powders have cream of tartar in them so if yours does you don't want to add in more cream of tartar.

[@PreciousByLiJaLi]

Thank you for this easy to follow tutorial ❣️ I just tried to make the icing, only half of the receipe, but it didn‘t get stiff. Can you say in grams, how much eggwhite you use? Maybe my eggs where too large. I don‘t like the powdered eggwhites (plus you only can order merengue powder here in Germany) and rather would use fresh eggwhites from a bottle - so grams would make it easier to measure. The 50-56g per egg, is that what you use?

[@CookieliciousNZ]

hello my friend, I used medium size eggs (it's size 7 here in NZ) so i think it would be approx 50 - 56 grams for each egg. If you find that your icing doesn't get stiff then you might have to whipped it for a bit longer to get it to the stiff consistency. You can still use the icing and add more powdered sugar if you need to change the consistency a bit. Hope that helps 😉👍💕

[@deeputhomas4552]

Is it possible to make royal icing without a beater ....?

[@user-tu6ub8ux3y]

Ik you probably don’t have much time to answer these but could you do it without cream of tartar? I am being quarantined and can’t leave the house and we don’t have any. Is there a substitute?

[@CookieliciousNZ]

Hi Rebecca, I found cream of tartar necessary as a volumizer and stabilizer. We use it in the icing to help whip up the egg whites and to keep them fluffy without collapsing. I was told that you can substitute cream of tartar with lemon juice if you can't get it in your country, just double the required amount. My recipe required 1/4 tsp cream of tartar so you can try replacing it with 1/2 tsp lemon juice instead. Hope that helps 😉

[@user-tu6ub8ux3y]

Ok thank you so much!

[@M3gaMushr00m]

Hi! I just started my baking journey and have been watching your videos for a few weeks now. I tried this recipe the 2nd time today but the icing is super runny! I currently use a hand beater and had to beat it for maybe 45-50 mins to have a sturdy enough peak. Kinda sad that it’s not as white and fluffy lookin as yours! Do you have any advice? Thank you so much!

[@briasavanna9307]

Your videos are so helpful! Thank you for sharing.

[@jaclynnteeter3067]

Oh wow!! Love it! I love making cookies with my daughter for the holidays and I've never tried making or using Royal icing. This looks fun to try, so thank you very much!! And you are right, meringue powder is pretty pricey. Thanks again!!!😘

[@CookieliciousNZ]

Hi Jackie, I'm so pleased to hear that, thank you for taking the time to leave your lovely comment, I always love hearing feedback about my videos 😉💖

[@mandytwilson4564]

Fantastic...you explain it so simply thank you! 😊

[@CookieliciousNZ]

You're welcome Mandy! Hoping this will help a lot of people who wants to try cookie decorating but can't find meringue powder in their country 😉💗👍

[@mandytwilson4564]

Cookielicious NZ definitely, me being one of them 😁

[@mandytwilson4564]

Just have to say I've made your royal icing twice now (by hand as the kitchen aid stand mixer fairy has yet to get back to me 😉) & it's worked out perfectly. My decorating skills however...😏😄

[@CookieliciousNZ]

Great to hear the icing worked out well Mandy 😀the key to decorating is practice, practice and practice some more lol 😂

[@اميحيى-ث4ل]

@@CookieliciousNZ s'il vous plaît .faites le sous-titre pour que nous puissions comprendre

[@LittleCherryHill]

Thank you for sharing your methods here for us all!! Do you think that a hand mixer can produce good results for this icing as well?

[@CookieliciousNZ]

Hiya, I personally havent tried making it with a hand mixer. You can definitely try it, but i suspect the timing will be different because hand mixer will have a different power output than a stand mixer, you might have to mix them longer if you are using a hand-mixer 😊

[@LittleCherryHill]

​@@CookieliciousNZ I'm going to try and get myself a bench mixer! I almost have everything I need to give this a whirl. Thank you for your reply and for your inspiring and awesome tutorials :)

[@CookieliciousNZ]

@@LittleCherryHill aww that is awesome to hear! 😍 I hope you do give it a try and you can find a basic stand mixer that is affordable these days, I see many options out there. Please let me know how you go if you dogive this a try 😉👍🥰

[@margaritaperez6669]

That Breville Mixer though...🔥🔥🔥🔥🔥🔥🔥🔥

[@KarenRodriguez-jx8iu]

Thank you so much for your recipe, I was wondering if you can share the recipe using pavlova magic please. Thanks again 😊

[@aljaybuga2715]

I like this video and I love to try it, may I know what is the size of egg your using in your Royal icing?

[@CookieliciousNZ]

hello my friend, I used medium size eggs (it's size 7 here in NZ) so i think it would be approx 50 - 56 grams for each egg, hope that helps 😉

[@iamnobody11111]

Hello! Great tutorial! Thank you! I have a question. How can I fix the frosting if it mixes too watery? This happened and I was not sure if adding powdered sugar was the best remedy. I followed the directions. Thank you!

[@TheAlmaward]

Add powdered sugar by the 1/4 tsp until it thickens sufficiently.

[@hailleyburton6329]

Is it ok and safe since the egg whites aren't cooked? I haven't attempted it before because I always thought you had to cook the whites off first like with meringue and it's quite frankly a pain

[@kristakickley2328]

Hi! When you take it out of the freezer can you use right away or should you let it sit on the counter before opening for a certain amount of time?

[@kristakickley2328]

And would it work if I have icing with meringue powder?

[@CookieliciousNZ]

Hi Krista, usually when I take the icing out of the freezer in their little containers they are frozen solid so I can't use it straight away 😅 So what I do is leave the container for about 30 mins (it doesn't take long to thaw) then open up the container and start the colouring process for icing to use for decorating 😁💗 and yes the process works for any royal icing regardless if you make it with egg whites or meringue powder 😉👍

[@kristakickley2328]

Cookielicious NZ your so helpful! Thank you! And thanks for the quick reply as well!! 😊

[@bryannarivera7830]

Loved this video! I am starting to make sugar cookies and I had trouble making the royal icing. I've seen in other videos that covering the icing with a wet towel is suppose to prevent it from crusting while decorating, but I noticed my icing lost its peaks and the texture of the icing looked dull once they dried over night. It looked dull yet it looked like it had little "crystals". Any idea why the royal icing looked like that after drying? Thanks for your help!

[@CookieliciousNZ]

Hi Bryanna, welcome to the world of cookie decorating 😊 Yes you can cover the icing bowl with a wet towel to prevent the icing from crusting but i usually prepare all my icing in advance and i would put them into icing bags so they are ready to go rather than leaving them on the bowl covered with wet towel. Depending on the humidity of your kitchen or the area where you are decorating, if its hot then the icing will get looser and sometimes you can also see the water separation inside the piping bag. That is why when im not using the icing to decorate I tend to leave it in my freezer (inside the piping bag already) and only take them out when i need to use it. I find it works better this way. Regarding the dull texture...i need to let you know that most royal icing recipe tend to dry in a matte texture, specially if you air-dry them overnight. If you want the cookies to have a bit of a shine I would recommend getting a dehydrator or letting them dry in front of a fan. Also can you tell me if you are making your royal icing using my recipe or using a different recipe? Are you using meringue powder or egg white powder? Im not sure what you mean by seeing the 'little crystals' i have never come across that before so im sorry i can't help much unless i see what it looks like.

[@bryannarivera7830]

@@CookieliciousNZ Thank you! And I used a different recipe that didn't involve meringue powder because I didn't have any, so I was using egg whites. I just bought my meringue powder and I'm excited to try your recipe and see the final result in the icing after drying. Also, would it help if I dried the cookies overnight in air tight containers, would that make a difference in the final result of the icing?

[@adelodunkehinde5198]

What can I use to substitute cream of tartar cuz I don't 've it n as well don't 've meringue powder?

[@CookieliciousNZ]

I was told that you can substitute cream of tartar with lemon juice if you can't get it in your country. I haven't personally try it myself but you can give it a try and see if that works for you. Also this recipe is not using meringue powder, its using egg whites so if you dont have meringue powder you can give this a go 🙂

[@ximenadel61]

Thanks for the recipe. If I have meringue powered how much is necessary to use?. Ill be waiting for yiur advice. Thanks

[@CookieliciousNZ]

Hi Ximena, please have a read in my description box regarding substituting the egg whites with powdered egg whites or meringue powder. I would also highly recommend looking up Sweetopia Royal icing recipe which is very easy to follow when you are using meringue powder instead of egg whites 😊

[@casstanyeewei3412]

I like your detail explanation, thumbs up for effort!!

[@CookieliciousNZ]

Thank you so much Cass, really appreciate your kind words 😊👍💖

[@shebinjawahar1]

Hi ... wonderful tutorials ... But I have a doubt since the egg whites are uncooked do we need to bake them after icing

[@CookieliciousNZ]

Hi Shebin, I have done a lot of research on the usage of egg whites in icing and baking before I started decorating. I have been advised by many pastry chef out there that bacteria just don't like sugar. This is why we can keep high-sugar confections at room temp without spoilage. Also, the ratio of sugar to raw egg whites will cause it to preserve itself and render it safe to eat. Also, allowing the royal icing to harden and lose its water content will also ward off any bugs. But I assure you that to get the royal icing the consistency that you need it for your cookies would require you to add so much icing sugar that nothing of this earth would be able to grow in it. However if you are still concerned or worry about the risk, you can always make royal icing with meringue powder instead or use pasteurized egg whites 😊

[@angieporaqui3865]

Hi! Can I use this to decorate a cake? I saw your video of succulent flowers and I wanna do that on top of a cake or should i used buttercream? Thanks ☺️

[@CookieliciousNZ]

Hi Angie, unfortunately you cant use royal icing to cover a cake as it will set hard unlike buttercream. However you can use it to make little flower decorations or succulents to use as decoration for the cake instead 😉 I would make a crusting buttercream for the succulent if you are going to use it to decorate a cake, i think they will be more pleasant to eat because royal icing dries hard, hope that helps 😉

[@jlcolyn]

Thank you.Your video is so helpful.

[@CookieliciousNZ]

You are welcome! Im so happy to hear that 🥰💕🤗

[@suexx3905]

Thank you for your amazing videos! Your skills and designs are stunning 💞your a pure pleasure to watch. I’ve always been scared to try Royal icing, looks way too intricate for me, but your tutorials are so step by step and easy to follow that I’m excited to give it ago 😳 New subscriber x

[@CookieliciousNZ]

Hi Sue, welcome to my channel and thank you so much for watching my videos and for your kind comments 😉 Im so happy to know that my videos have encourage you to try, best feedback ever! I hope it goes well for you, happy decorating! 🤗👍💖

[@suexx3905]

Cookielicious NZ Thank you! X

[@dibatarot]

Very nice👍🏻💖❤☘🍀

[@CookieliciousNZ]

thank you so much for your kind words, much appreciated 💞💐💓

[@dibatarot]

@@CookieliciousNZ 🌺💖💗

[@Kabapadigital]

That's very helpful. Thanks a lot!

[@CookieliciousNZ]

You are very welcome Kay, I'm so pleased that you found my video helpful! Its always awesome hearing that feedback 😉😘👍💖

[@1969sonar]

I have been making my own icing sinds I was 14, so for 34 years and I never even knew you could use meringue powder or that it even existed! I always made it with just egg whites and a lot of icing sugar until I got the right consistency. Than I added colour. Nowadays cake decorating is a very popular hobby, but in the eighties almost nobody did it. And I couldn't find colouring anywhere! Now there's a shop very nearby where I can buy everything I need. I have one question: why do you add cream de tartar? I never used it and I wonder what it does to your icing to make it better.

[@CookieliciousNZ]

Hi Ilja, thank you so much for taking the time to watch my video and leave your kind comment 😊 my apology for a very late reply as we have been away on a family holiday overseas for past few weeks :) I use the cream of tartar to stabilize the egg whites, although a friend of mine uses a recipe without it. I never make my royal icing without the cream of tartar so I can't comment on the difference in taste, however I was told that you can substitute with lemon juice if you can't get cream of tartar in your country, although I personally havent tried the substitution myself 😜💖

[@1969sonar]

Hi, I can get it in the Netherlands but I don't think it makes a lot of difference actually. I just wondered why you used it because I had never seen a recipe with it before. My recipe comes from a very old English Christmas cookbook. I got it for my birthday when I was 14 I think. haha! Since then I have made lots and lots of cookies and cakes with is for my kids etc. In all colours of the Rainbow.

[@craftings3203]

Hi...plz tell me why cookies get soft after icing??

[@simplesandy]

@@craftings3203 I find cookies get soft after Icing when my icing for flooding is too wet... maybe try not making the icing as watery ..x

[@marciamiller7880]

Cookielicious NZ s

[@miraclejab1927]

Thank you so much, can I use something else instead of tartar cream?

[@CookieliciousNZ]

Hi Miracle115, I found cream of tartar is necessary as a volumizer and stabilizer. We use it in the icing to help whip up the egg whites and to keep them fluffy without collapsing. I was told that you can substitute cream of tartar with lemon juice if you can't get it in your country, just double the required amount. My recipe required 1/4 tsp cream of tartar so you can try replacing it with 1/2 tsp lemon juice instead. Hope that helps 😊

[@miraclejab1927]

@@CookieliciousNZ you're a life saver, god bless you love❤

[@ilovemyhusband9303]

Hi i'm joumana i'm Algerian I do love your work and you're video's sooo much 😍 god bless you only one problem how I do translate the ingredients to French

[@CookieliciousNZ]

hello my sweet friend, thank you so much for your kind words 🥰 If you check my description box you can find the written recipe in there, you can maybe use goggle translate to convert it to French? 😊

[@Aliyaasif3207]

Hy I'm from Pakistan plz tell me can we cover a cake with this royal icing?

[@zali6092]

جی ماہنور بالکل کر سکتے ہیں آپ نے شیزان بیکرز کے رائل آِئسنگ کیک اور پیسٹریز کھائے ہونگے

[@Aliyaasif3207]

@@zali6092 thank u

[@PirouettingFox]

What makes you choose raw egg whites over meringue powder? I have limited fridge & freezer space so I'm concerned about making royal icing with raw eggs since it has to be stored in the fridge/freezer. I really love your videos & I'm excited for what you come up with for fall & winter this year!

[@danaismaeel9477]

Hi there, could you please tell me which royal icing consistency is good to stencil on fondant cake? Thanks in advance . Greetings from Florida USA 🇺🇸 🌹🌹

[@debbieduncan8861]

Always use a thick consistency

[@monique4776]

Love your content! 😍 I do have a question, What camera do you use for your videos? I would love to start a channel but I’m unsure what camera would be great!? Thank you!

[@marasparks2872]

Thank you so much for your tutorial

[@marasparks2872]

I have read the comments,and you said that it can be substitute with the lemon juice..but how much I need to add?thanks

[@samanthalee683]

Hi there I was wondering how long do you need to let the icing dry before you move on to the next step?

[@CH-iu7ys]

Can I make templates with this icing recipe? Stand up templates to be placed on the cake? Will it turn hard enough after drying?

[@jacquelinehor9717]

Hello, nice and clear video 👍 How long can the colour icing put at room temperature?

[@CookieliciousNZ]

It depends on how hot or humid the room you decorate in. I would say a couple of hours but the colours will separate after a while and you will need to re-whip before using it again. I always keep mine in the freezer if im not using them, that will ensure the colours wont separate while you are waiting to use the icing.

[@jacquelinehor9717]

Alright, thank you

[@s_j5154]

Your videos are really very very helpful. Your amazing!!! Thanks a lot for sharing ur work with us. New Sub here!

[@CookieliciousNZ]

Welcome to my channel, so happy that you found my videos helpful 😁🙌

[@janellegoodwin2159]

I've noticed you've used the Chelsea icing sugar containing Tapioca starch. Does it matter weather it's the pure icing sugar or icing sugar mix?

[@CookieliciousNZ]

Hi Janelle, I can't easily find pure icing sugar where I am located, whereas Chelsea icing sugar is always readily available in my local supermarket, so I have always use it. To be honest I can't tell you the difference as I never make my royal icing with pure icing sugar. What I can tell you is that the cornflour in it usually prevent the icing sugar from forming lumps if it gets moist, and that I never have issues with my royal icing with the Chelsea icing sugar. I did however tried using a cheaper non-branded (supermarket brand) icing sugar once before and I had such horrible result with it I had to throw out a whole mixer bowl of royal icing as I cannot work with it at all. So now I stick with what I know works well which is the Chelsea brand 😉👍

[@inocenciagutierrez6964]

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[@inocenciagutierrez6964]

@@CookieliciousNZ pm

[@Lapetitepocahontas]

Hi! :) Very very good videos. Just one question. How many grams of egg whites do i need for 500 grams icing sugar?

[@CookieliciousNZ]

Hi NHAB, apology for the delay in getting back to you...for some strange reason your comment was held for review and i didnt know it was waiting for me there 😮 I dont usually weigh my egg-whites, i just use 3 medium size eggs (usually Size 7 in my country) and use just the egg whites from those 3 eggs 😊👍💓

[@majesty0830]

Hey! How long does this recipe stay fresh? After all decorating, delivering and/or shipping. Thanks

[@daughteroftheking5098]

That icing looks so yummy. 🤤

[@CookieliciousNZ]

thank you so much my sweet friend, I do hope you will try to make it 😉👍💕

[@morasameh9344]

thank you . this is very helpful .sure i will try it

[@CookieliciousNZ]

Hi Mora Sameh, thank you for taking the time to watch my video and leave your kind comment. I do hope you try it and it will come out perfectly for you 😉🙌💖

[@kellygedeon6181]

How do you de-thaw the frozen icing when you are ready to use it?

[@denni_81panayotova86]

Hello there!! Thank you so much for the Amazing videos and tips. I have a quick question. Do you always use this royal icing recipe?? If yes. It has egg whites, if it ok to eat it like that without cooking it?? I am just wondering,so I don't make mistakes with selling to a customer's. Thank you so much ❤

[@pugncon9507]

As long as pasteurize egg.. Already heated to kill bacteria

[@annadieton3942]

Thank you for the recipe and tips. Can I use a electric hand beater for mixing

[@mandahwilson593]

How long is the royal icing good for unfrozen? Can it stay out on the counter for a couple of days or does it have to be refrigerated because it has raw eggs?

[@maricelparas1990]

Hi!what if i want make the icing today and use it on.the other day, shall i need to put it.in the fridge or freezer?