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

[@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

[@christocroukamp424]

She is by far one of the best decorators :)

[@CookieliciousNZ]

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

[@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 🤗👍💖

[@nadeekapriyadarshani4385]

Thank you for the all information in 🍪 making ❤❤

[@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

[@celestedrappo]

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

[@CookieliciousNZ]

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

[@1daizie]

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

[@CookieliciousNZ]

You are welcome, glad I can help 😉💖

[@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 😊👍💖

[@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 😉💖

[@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.

[@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?

[@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 😍

[@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!!!

[@hadeeryounes9400]

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

[@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

[@qhylei]

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

[@CookieliciousNZ]

You are so welcome! 🤗💖🙌🥰

[@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 🙌💞

[@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. 😊👼

[@Aysha-marieee]

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

[@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 😁👍🥰

[@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 😉🙌💖

[@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 👍😊💖

[@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! 🎉🎇

[@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 😉😁💖👍

[@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 😝

[@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!! 😊😊😊

[@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!

[@edieloursingh8198]

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

[@RussNZ]

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

[@CookieliciousNZ]

Lol anything for you my biggest supporter 😘💕

[@bhavikabcgamer6820]

Hi mem mene just aapke video dekhe i really love your video .mem kya ye without egg nahi ho sakta? Kya egg skip kar sakte hai? Pls bataye

[@deeputhomas4552]

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

[@briasavanna9307]

Your videos are so helpful! Thank you for sharing.

[@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 😊💖

[@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

[@jlcolyn]

Thank you.Your video is so helpful.

[@CookieliciousNZ]

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

[@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 😊

[@dibatarot]

Very nice👍🏻💖❤☘🍀

[@CookieliciousNZ]

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

[@dibatarot]

@@CookieliciousNZ 🌺💖💗

[@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

[@nagajothirajendran6064]

Nice mam.... what is the purpose of adding Cream tartar.....

[@CookieliciousNZ]

Hi there, cream of tartar is a white powder and it 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 😊

[@nagajothirajendran6064]

@@CookieliciousNZ thank you so much for your reply mam.....

[@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! 👍😁💖

[@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?

[@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 😉😘👍💖

[@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.

[@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

[@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

[@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

[@haynesfamily1548]

So is the medium consistency best for flooding? Thanks.

[@ellame2014]

Thanks for sharing 💕

[@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 😉💕👍

[@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❤

[@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.

[@faisalmahar6591]

Very use full video. Good

[@CookieliciousNZ]

Thank you so much Faisal, 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 👍😊

[@nobledanso425]

Hi, please i wanted to know if it's necessary to add the cream tartar or it's optional. Thank you

[@bubby2015]

U can substitute lemon juice. Same amount as the cream of tartar. Cream of tartar prevents the sugar from crystallizing

[@shimonamangal]

Hi, love the recipe. But just one question,do we use icing sugar (the one with cornstarch in it) or the powdered sugar ( no cornstarch ) ? Coz both are different. Please respond!

[@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

[@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 😉🙌💖

[@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😘😘

[@Homewothlobe]

Hi I live in new Zealand to can you please let me know what kind of stand mixer are you using? Is it ok?

[@nutanbhosale6286]

Amazing Mam. Love it

[@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 😍

[@_.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?

[@annadieton3942]

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

[@zubeidawaqar4833]

Thanks for sharing this easy recipe.Can we use this icing for cupcakes?

[@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?

[@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!! 😊

[@tiffanydyck8839]

Will this recipe work to make royal icing flowers?

[@CookieliciousNZ]

Yes it will definitely work to make royal icing flowers 👍💖

[@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

[@marilynkelley3707]

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

[@CookieliciousNZ]

LOL i also posted a link for you :)

[@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.

[@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. ❤️

[@margaritaperez6669]

That Breville Mixer though...🔥🔥🔥🔥🔥🔥🔥🔥

[@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!! 😊

[@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 😁👍🥰🤗

[@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.

[@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 🥰

[@jeandsouza6701]

Thanks for the tutorial another option for egg whites

[@evettefernandez2749]

Can I use lemon extract or any other clear flavored extract? Do you clean all your utensils with vinegar or lemon before starting your process to avoid oil contamination/failed project? I ask because I go through this process when making french macarons that are made with egg whites also. How long do the cookies last? I make the royal icing with merengue powder and they last about 2 weeks properly stored. Sorry for all the questions, just wondering which recipe would be best for me. Thanks. 😊

[@CookieliciousNZ]

Hi Evette, yes you can use lemon extract or any other clear flavoured extract of your choice 😊 I clean my utensil with lemon juice if i need to ensure they are completely clean of any oil reside, however I use a separate paddle specially to make my icing to prevent any accident with oil reside in my utensil. Sugar Cookies should last a few weeks, depending on how you store them. I always heat-sealed all my cookies in each individual cellophane bag so they last longer. If I know I wont be serving them for a while then I store them in the freezer, also inside their individual cellophane bag and then into an airtight container. Hope that helps 😉

[@binteyousaf691]

What else i can use instead of cream of tartar ?? Is CMC or Tylose can help ? In the same way ? Or vinegar or lemon juice ???

[@elnymiel]

I wonder what the difference this royal icing with American buttercream? Which one is the best to be used with Russian piping tips?

[@CookieliciousNZ]

Hi Elny, royal icing is completely different from buttercream, royal icing dries hard and it doesn't use butter at all. You might want to research or google the two icing differences to know all the facts but both will work perfectly with Russian piping tips 😉🙌💞

[@cristalclear1578]

Puedo sustituir las claras por merengue en polvo? Gracias

[@emich2173]

Can I cook the egg whites on a bowl on simmering hot water first then only use it for the icing?

[@CookieliciousNZ]

Hi eMich, I have never heard of that method before so I have absolutely no idea the answer to that...maybe try googling it?

[@emich2173]

@@CookieliciousNZ I think it's called bain marie. Do u think can work? It's just to kill the bacteria in the eggs.

[@aminahsaleh164]

Hiii, could i substitute the cream of tartar with lemon juice or white vinegar??

[@CookieliciousNZ]

Hi Aminah, my apology for a very late reply as we have been away on a family holiday overseas for past few weeks :) I never personally tried it myself but I was told that you can substitute with lemon juice if you can't get cream of tartar in your country 😊

[@saharroodashtian5278]

Really nice.you teach it so good.thankss

[@CookieliciousNZ]

thank you so much for your kind comment Sahar 😊👍💓

[@purnimaverma2319]

Hello mam any substitute of egg whites for making royal icing?

[@CookieliciousNZ]

You can use powdered egg whites or meringue powder to make royal icing 😊

[@jeansumeli7039]

Is this royal icing will stay longer like under the sun for example i will put in the cake and then the cake display in the outdoor buffet.is this not easy to melt?like i did a buttercream and its melt right after 30 minutes

[@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! 😘

[@goose7574]

Do you think that royal icing made with egg whites tastes better than ones made with the powder? Just curious your thoughts.

[@CookieliciousNZ]

Hi hun, in my opinion the egg whites royal icing produced a softer bite icing, as RI made with meringue powder dries rock solid. I really like the taste and how the icing sets with egg whites. In saying that tho I have been making my icing with egg whites powder and it has a very similar taste & texture to using the egg whites. It really is a personal preference....some people don't want to use egg whites as their are scared of using raw material in their icing. However the ratio between egg white and sugar makes it perfectly safe to eat. However if you are making royal icing cookies for a pregnant lady I would suggest to err in the side of caution and make it with meringue powder just to be extra safe 😉🙌💞

[@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 😉

[@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?

[@najiibahleddha7657]

Can we replace the tartar cream??

[@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 🙂

[@nahidiftikhar]

Can we use normal gel colouring?

[@CookieliciousNZ]

yes you can 😊👍

[@betelhemyohannes9811]

I'm from Ethiopia, i love your videos. My question is what can we use instead of tartar coz i can't find it here in my country

[@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

[@princesscatoto6446]

hi love your video thanks for the info but can i use a liquid fc for this?

[@Crazytannu3891]

Please reply kijeye na kya koi bhi Egg daal sakte hai kya or egg ka sirf White part dalna hai ya yellow wala ya dono

[@chefanamarialista2487]

me encanto ! muchas gracias , muy útiles todas tus recomensaciones

[@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 😁🙌