Hello Amber! I can’t tell you how excited I am to have you here with us today! Since we are both Ithaca College alumni I always felt I had a special bond with you. I sincerely thank you for being here for this two-hour open chat about royal icing. This will give us plenty of time to get to know you, learn some of your royal icing secrets and answer all of our questions. I also want to thank Julia for giving me the opportunity to monitor this chat and for your tireless contributions to the cookie world. I am sorry you will not be here for this chat.

Before we jump into Q&A, just a few housekeeping notes for newbies to our chats: questions are answered in the order received, but they will not post to the public/viewable area of the chat until Amber reads and answers them. We'll work through questions that were logged in advance first; then start working on questions asked live during the chat. That said, please be patient and do not re-post the same question. It may take some time to answer your question, depending on where it sits in the queue. But I will personally make sure every question gets answered before we're through! So grab your cup of coffee or tea and let’s begin!

Thanks for having me!

It's a pleasure and here is a note from Julia.

Hi, ladies! First, thanks to Amber for joining us today, and to Tina for organizing another fabulous Sweet Sharing chat. Once again, I regret that I cannot be online today (I'm packing to head to the East Coast for Thanksgiving week!). But I did want to leave you all with some beautiful images of Amber's work to get the royal icing dialogue going! Have a wonderful chat!

I am posting slower so every has time to read.

mich5449: This is a text-based chat, but, yes, the written transcripts always get saved. You can find all past transcripts under the sidebar "Past Chat Transcripts" to the right of this page or by going to "Chats" in the main navigation line and clicking on "Previous Events". Here's the latter link as well: http://cookieconnection.juliau...hats/previous-events

Piping with very small tips (PME 0, etc.) has always been such a challenge for me. Do you have any tips regarding royal icing prep or consistency to ensure success with smaller tips? 

Hi Janice Hansen! Have you tried straining your icing through a nylon stocking before filling your bag? That's a great way to make sure there are no little clumps that will clog your tips

Cookie-ness, Craters still have me stumped!! The only other suggestion I have is to try changing the consistency. I've noticed that if my icing is on the thinner side, the craters don't appear as often. I haven't done any scientific testing on this, it's just an observation!

There is one thing I have been wondering about for sooo long - what an opportunity to finally get the chance to ask! I have noticed that your icing is rather thick for flooding consistency, but still stays fluid for long enough to make intricate wet-on-wet designs. I have also noticed that you use an insane amount of meringue powder for your icing recipe. All my chemical knowledge tells me that the more egg white/substitute is used, the sooner the icing should crust - not so with yours. How is that possible? And thanks for all of the awesome tutorials you make; for me, you have been the one who started the cookie crazies!

Laegwen I'm so glad to know that your cookie-crazies started with me! lol! The extra meringue powder in the recipe is what allows me to spend some extra time working with flood consistency icing to make intricate wet-on-wet designs. It is counterintuitive, but rather than making the icing crust over quickly, the extra meringue powder gives it sort of an elastic quality (there must be a better description but that is the best way I can explain it!).

Hi, there! What is the ideal consistency for piping words/letters on cookies and what tip number should one use? Thanks!

Hi Efi! The best consistency to use when piping letters/numbers is what I call "medium" consistency icing. It should hold a very soft peak. I recommend using a tip 1 for making this kind of design. If you would like to learn more about icing consistencies, you can head over to my blog to read my post about the three icing consistencies that I use most often when decorating cookies. http://www.sweetambs.com/tutor...icing-consistencies/

I am constantly guessing if I've made the right consistency for my royal icing. Is it too thin? Too thick? Do you use one consistency and then use different tips to get the desired flow? Thanks for your help! BTW, I just made your royal icing recipe and I didn't have any air bubbles! Yippee!

We have two questions on Royal Icing consistency so- Baked With Heart- Amber is answering your question with her answer to Nancymacpears question.

Can you review royal icing consistency?

Hi nancymacpear! Yay, no air bubbles! That's always good to hear I always start out with "stiff" consistency icing, which is the consistency of the icing when it comes off of the mixer. Stiff consistency is used to make designs that need to hold their shape, such as brush embroidery and piped roses. From there, I add a little bit of water at a time to thin the icing to "medium" and then to "flood" consistency. There is no exact measurement for the extra water that I add, since it varies depending on the humidity in the air. It's one of those things that takes practice to learn, but there are some guidelines you can follow. Medium consistency icing holds a very soft peak and should have a shiny finish (as opposed to stiff consistency icing, which should be dull). I use 15 count flood consistency icing, which means that the icing should smooth out within 15 seconds when you take a spoonful of it and drop it back into the bowl. It doesn't have to be exactly 15 seconds, there is a range that you can work within. Anywhere under 10 seconds will be way to thin and your icing will be running off the edges of your cookie. If it takes longer than 20 seconds for your icing to smooth out on its own, you will have a hard time getting it to be flat and smooth on your cookie. You can find more information about icing consistencies here: http://www.sweetambs.com/tutor...icing-consistencies/

I will give you time to read this.

Planning  - - - Making enough icing not only for the project but for one particular color - stresses me out.  LOL  Any tips on how to adequately plan on making enough but not toooooo much icing?

Hi Karen! It's always better to have too much of one color rather than not enough since it's nearly impossible to match the color again later I've found that a two-pound batch of royal icing decorates about 4 dozen cookies, so you can use that as a reference. If you have leftover icing, you can store it in the fridge for a couple of weeks (or use it for practice!).

Just a few more questions in the que and then we go live

Hello! I just need to know hoy to get rid of bubbles in my Royal Icing? Thank you so much

Hi Muy Cookie! I find that making my flood consistency icing on the thick side (15-20 second count) helps to prevent air bubbles from showing up on the surface. Another way to prevent air bubbles is to make sure that you don't over-mix your icing. When making royal icing, I mix it on medium/low speed for no more than 5 minutes. The icing should be thick like a paste, rather than fluffy

Buenos días. Sufro siempre por las burbujas y hundimientos. Agradezco tus consejos para solucionar el problema. Gracias. translation Good Morning. Always suffer for bubbles and collapses. I appreciate your advice to solve the problem. Thank you.

Hi Adriana! Air bubbles can be solved using the tips mentioned above. Collapses (or craters as they are also called) are unfortunately still a mystery to me! One thing that seems to work for me is using icing that is on the thin side. The craters don't seem to show up as often when I do that

Do you use corn syrup in your royal icing, and if so, how much do you use per pound of sugar?

Hi Bakerlooo Station! I actually don't use corn syrup in my royal icing, so I'm sorry I can't help you out with this one!

First, fan of both yours and Amber's art - I want to know the secret to or tip to doing a better filigree pattern - it never looks as nice as yours - I've taken your classes on craftsy but filigree isn't on there

Thank you Sherry!

Thanks, Sherry! Piping filigree is difficult to master. When teaching filigree in class, I instruct my students to be aware of the pressure they're using when piping the design. Start out with heavy pressure, hold the tip in place to allow the icing to build up, then move the tip to create the curve in the design. There's a video that focuses solely on this technique in my tutorial shop at sweetambs.com.

Yes, I have the same question! So love your tutorials but notice your filigree dries to a shine. Is it just the consistency?

Thank you, Kathy! The shine on the royal icing is more about the drying process. I always put my cookies directly in front of a fan so that they dry as quickly as possible. In the fall and winter, I always have a nice sheen on the surface after the icing is dry. In the humid weather during the summer, however, it's a different story!

My filigree often cracks, why is this happening?

I'm not quite sure what you mean, Tina. Does it crack when doing wet-on-wet filigree or when you pipe filigree on top of dry icing?

Wet on wet.

Sorry for not being specific!

Ok! No problem. I've experienced cracking in my royal icing when I move the cookies to another tray before the icing is completely dry. When the surface is dry and it's still wet underneath, the movement of picking up the cookie will cause tiny cracks in the surface. Does it only happen when you pipe filigree?

While Amber is typing get your questions ready!!!!!

Yes

What brand lustre dusts do you use for making gold paint?

That's so interesting! You'll have to send me a photo next time it happens, Tina.

Maybe Bakerloo question has something to do with it.

Thank you I will.

Bakerloo Station, I have a couple of favorites. 1)Crystal Colors from sugarpaste.com in antique gold and blush gold, 2)NY Cake super gold, 3)Wilton bronze, silver, and white.

what is the key to piping thin lines without having them break or run away or look chalky when dry? Is it the consistency tip or both?

Hi Nonnie! It's best to use medium consistency icing when piping thin lines. It should hold a very soft peak and have a shiny finish. That will prevent the lines from breaking and looking chalky when dry (that tends to happen when using a stiffer consistency). When piping the lines, the tip should be hovering slightly above the surface. You don't want to move too fast, or else the icing will break. You also don't want to move too slow, because then the line will come out looking wavy. It just takes practice to get right! I use a Wilton tip 1 when piping thin lines and small details.

On the same subject another question.

When I use a #1 tip, why does the frosting sometimes come out in squigglies, and how can I prevent that? Thank you!

ShortStreetSweets, it's most likely caused by a tiny clump of icing getting in the way of the flow, but it could also be the tip itself. Some tips have visible seams on the inside, which can cause the icing to come out squiggly.

Hi Amber! Just passed to say hello and give you a big hug. You already know how much I admire you and love your cookies, you are an inspiration for all of us. Hope to meet you one day in person! ❤️

Hi Evelin!

Hi Evelin! So glad you could stop by

Lots of great questions coming in!

Hi Heather! My cookie and royal icing recipe are available in the tutorial shop on my website at sweetambs.com. They also come with my online class at Craftsy.com. If you're not ready to buy, you can learn about stiff, medium, and flood consistency icing in this blog post: http://www.sweetambs.com/tutor...icing-consistencies/

Thank you Susie! 10 seconds or less is a little too thin for me, I usually do a 15-20 second flood. My medium consistency doesn't have a count because it's too thick to smooth out on its own

Thanks for the help on the squigglies! In your earlier answer, you said that a 2-lb batch of icing decorates about 4 dz cookies. About what size cookies?

I usually do 3 or 3-1/2" cookies. Good question!

Hola Amber buenos día, mi nombre es Blanca, primeramente agradecerte said por esta oportunidad a tiny Mrs. Julia.  Ok mi pregunta es compre tu receta de royal icing pero mi pregunta es que efecto causa la sal en el icing?? Gracias Amber Hello good day, my name is Blanca, first thank you for this opportunity to Said Mrs. Julia tiny. Ok my question is buy your recipe for royal icing but my question is what effect causes the icing salt ?? Thank you

Keep the questions coming!

Hello Blanca! The salt is just there to help enhance the flavors of the cookie and icing

Thank you, Colleen! I get a lot of my inspiration from vintage items such as tea cups, fabrics, and plates. I love going to the antique store in search of cookie inspiration! A baker that inspires me is Nectar and Stone. She has a beautiful Instagram account!

Thank you Amber

You're welcome La Gota. I am sorry about Google translate. But Amber understood you.

Color bleed is so annoying! I find that making sure my icing is not too thin helps a lot in preventing color bleed. 15-20 second count works well. I've noticed that if the icing takes a long time to dry, it gives the colors more time to seep into one another, so keeping the cookies in front of a fan is also helpful. When making dark colors, it's best to start a few hours ahead of time so that the icing can darken on its own. That way, you won't have to use too much food coloring to get the shade you want.

You're welcome! Please do. I look forward to seeing the pictures! The royal icing on its owns tastes sweet and a little tart, but you can definitely add flavors. I normally use vanilla extract and lately I've been experimenting with flavor emulsions. You can find these emulsions in Home Goods and they're available online at Karenscookies.net

Does anyone else here use emulsions in their royal icing?

I agree Great tips!

Medium consistency is for piping designs and writing and flood consistency is for flooding. Stiff consistency (right out of the mixer) is used for brush embroidery and roses.

We don't have emulsion here so I don't

I notice in your tutorials when you show your filled bags that they are only slightly filled where you are holding the bag. Then there is still icing color above your hand. Is this true and how do you keep that top icing from plopping out of the top? Those purple rubber bands or a clip? (did that make and sense)LOL

Hi Kathy! Yes, this is true! I use those purple rubber bands to hold the icing in It's easier for me to hold a small amount of icing in my hand while I pipe.

Late to the party and have to read through previous posts but HI AMBER!! Thanks for joining us!! ❤️

Hi Winn! Glad you are here too!

Do you have a preference/recommendation for what brand of tips to use? e.g., Ateco vs Wilton?

I'm new to emulsions but I'm enjoying using them so far!

Hi Winn!!

What is their consistency?

I have tons of Wilton tips and I stick to those for the most part. I do have some Ateco tips, but the sizes are slightly different so I prefer to just use the Wilton ones for classes and tutorials.

ShortStreet, I love PME for work with 0 and 1. I love the extra length.

Thank you both!

Tina the emulsions are very thick, sort of like honey I would say. And the flavors are pretty strong so you just need to use a little bit.

Oh ok thanks.

Thank you so much! Oh cream cheese... that sounds yummy!!

I use emulsions in my royal icing.  I've tried lemon, orange, creme bouquet, coconut, and raspberry.  I love them but you only need a tiny bit at a time because they can quickly overpower and ruin the taste of your RI.  My favorite so far is raspberry!   Yum!

Hi Cat, wow the flavors sound wild. Love it.

Hi Cat!! Creme bouquet?! That sounds interesting! What does that taste like?

While Cat gets back to you I will continue to post questions. Keep them coming.

Lately I've been thinking about opening a shop with kitchen and decorating supplies in Kingston (in the Hudson Valley). My business has been based entirely online since the beginning, so it would be very different for me but it is something that's been on my mind!

What was it like to be a student at the CIA, and do you recommend that sort of formal culinary training for cookiers?  Or, can we just subscribe to your YouTube channel and call it a day?!

Cookiers keep those questions coming!

Haha! I don't think that a formal culinary education is absolutely necessary for our field, although it can come in handy from time to time. I think taking classes that are focused only on sugar art (online or in person!) in order to improve and practice skills is more relevant to cookie decorating. My education at The CIA had 3 or 4 weeks total of working in cake decorating out of the 18 month program. A lot of what I know about decorating came from my time at Wilton and practicing at home on my own.

Creme bouquet is a mild flavor that has citrus notes to it.  I buy it from KitchenKrafts.com.  I also use it in my cookies.  It's my favorite cookie flavor combined with vanilla.  I also meant to mention that I love cream cheese emulsion in my RI.  I followed a tip from Paige Maloney and combined vanilla extract, cream cheese and butter emulsions in my last batch of RI.  It was really delicious!  LorAnn Oils has so many more flavors left to try!

Yes, I will keep having classes! I look forward to seeing you here one day!

Finally read through all the chat-great questions and answers I especially like the filigree ones-I have tried that technique again since your class (excellent and sweet btw!) and still do not have the hang of it! Before my serious question-here is a fun one-what is your favorite cookie flavor to make? I love to decorate but I am definitely all about the flavor and I loved your cookies with the orange flavor in them

That sounds so delicious, Cat!

My favorite flavor to use in cookies is cardamom! Even when I don't use orange zest, I always put cardamom in the dough. I just love it so much!

Yes I often wonder why some of us gear towards cookies.

I actually started out doing cakes! In the very beginning of what I thought would be a career in cake decorating, I made cakes for friends and family and was really focused on becoming a wedding cake baker. One day, after making a batch of cookies, I was hooked! I thought it was amazing to be able to make one batch of cookie dough and have dozens of blank canvases to work on rather than spending all the time baking, building, and frosting a cake before I could get to the fun part

I personally find cakes stressful!

I love your cookies!

Me too, Tina!

Make a mistake on a cookie you eat it! <3 Next!

lo, tina

When I teach classes abroad, we use dehydrators for cookies. We're usually on a really tight schedule! I don't normally use it for cookies that I'm going to be giving to someone or in a tutorial because it makes me nervous that the cookies will become to warm and they will get struck with the dreaded butter bleed. I might be overly cautious that way!

Hi Donna!

Do you freeze or refrigerate your leftover RI?  I'm thinking of trying your recipe but I don't normally make a lot of cookies.   Since it requires so much MP, I'd like to know if I can save the leftovers.  Thanks.

But the dehydrators definitely get the job done if you're in a hurry!

I refrigerate my leftover RI for 10 days to 2 weeks in an airtight container. It can also be frozen. If you put a piece of plastic wrap directly on the surface before closing the lid, it will help keep the icing from crusting over while it's stored.

hi tina!

Hi Dona!

i had a question on cameos-do you use them as transfer or pipe right on cookie? I use fondant for a lot or things as I also do cupcakes, cakes, etc but I think it would look more classy all in icing! I just love the vintage feel of all your work-so beautiful and so inspiring and I want to create a piece for my gram!

Hi Amber!

I make my cameos in fondant with a mold, but I've seen some amazing piped cameos on Instagram.. I can't remember who at the moment but I'll let you know next time I see one. I'm intimidated by the idea of piping a cameo! haha!

so you put plastic on top of icing regardless of freezeing or regrigerating?

Yes, it's always a good idea to put the plastic on either way

I can't imagine anything intimidating you!

Haha!

thanks

Do you find it easier to take off a clogged tip and put on a clean one rather than trying to unclog with pins or toothpicks? Also prep work seems to take up more time than decorating especially if you need two consistencies of the same color. Any tips?

I learned from Evelin to have a cup of boiling water next to me to unclog the smaller tips. It works.

It's definitely easier to remove a clogged tip to clean it, which is why couplers are so helpful. But, I usually don't use couplers, so I just use a scribe tool and a damp paper towel to unclog a tip. To save time, I outline and flood my cookies only using flood consistency. It's a little more difficult to ice this way because there's no barrier to prevent the icing from dripping over the edge, but it saves a lot of time. I also like the look of the cookie when the outline is not visible.

That's a great tip!

Do you ever use professional RI for piping like Squires Kitchen? No clogging!

I haven't tried that!

I can't use a 0 PME without it.

Thanks Amber, fondant it is! Yes, please do let me know next time you see one! Definitely cannot see you intimidated but something as beautiful as a cameo! You are so calm, poised, and elegant like them-seems like you would be right in your element!

Lol, thanks, Winn!

how sad

The trick is to cut the bag so that it sits about halfway down the tip, then stretch the bag slightly around the back end of the tip to create a seal. That will help keep the tip in place

Do you have any preferences or recommendations for when to outline & dry before flooding vs the smooth edge? Hope I'm not asking too many questions, this is so helpful! Please feel free to put mine at the end of the queue so others have a chance.)

Tina, do you just put the working tip right in the cup of water and then wipe after a clog or every once in a while as a precaution?

Kathy I put the tip in the boiling water and squeeze and usually it unclogs immediately.

Outlining and filling in with the same consistency is my favorite way to do it! This is when it's really important to have the icing consistency just right. Too thin and you'll be chasing it all over the place trying to keep it from running off the edge. But if it's too thick, you'll have a hard time getting it to be smooth. Just takes practice to get it right!

amber    do you see a need to tape your bag over the tip        i find i have to when i use parch      even the     plastic bags seem to need taped

I haven't found the need to use tape on the tip, but that is a good idea if the tip doesn't want to stay in place!

doesn't a little water ooze up the tip  tina?

No because I pull up while I am squeezing.

Do you ever freeze your decorated cookies?  If so, any tips you would offer?

oh  ok  tina   thanks

I don't freeze decorated cookies, but I do have tips on how to save time on a large order by getting a head start.

Do you want to expand on that?

We have less then half an hour left so keep those questions coming! What a wealth of information.

Yes, sorry, pressed send too soon! You can start by making the dough 3 months in advance, rolling and cutting the shapes, and then freezing them until you're ready to decorate. Then, once it's time to bake, just pop them into the oven straight from the freezer. Then you can decorate the cookies, allow them to dry, get those wrapped and sealed and out of the way so that you can start on the next batch (I usually do about 48 in one day). This process allows me to make up to 250 cookies without feeling completely overwhelmed. Once the cookies are sealed, they stay fresh for up to 4 weeks.

Excellent advice.

Haha I would love to!!

After she comes to Greece! Did you go on a honeymoon yet?

do you wrap them individually then freeze ?

Can I join you to Greece?!? Lol

Yes! We didn't venture too far from New York.. we went up to Maine! Maybe a second honeymoon to Greece is in order

Everyone is welcomed! My joy!

I have a Sweet 16 coming up mid-December.  I'm making desserts for 100 people and wanted to get a head start.  Because cookies take the most amount of time to prepare and decorate,  which steps would you recommend handling and how far in advance.

I lay the cookies out on sheet trays in the freezer, then once they're frozen solid, I wrap them in stacks of 8 in plastic wrap to save room in the freezer.

You girls are too funny!

my issue is time management and planning when working on an order - I like customers having cookies within a couple of days of baking - I already see bakers posting their Christmas cookies....how are they staying fresh?  I'm going to try your idea on cutting out shapes and freezing them first --

oh  ok   thanks   amber     ididn't think of a sheet tray

Thanks!!  I see you already answered my last question.  

is there a type of sealer that is inexpensive and small? I don't have much room to store a big one

Since the cookies will stay fresh in the cello bags for up to 4 weeks, you could get started this weekend or next for the Sweet 16. Definitely try to make the dough and cut the cookies as soon as possible to get that out of the way. When you're ready to decorate, just make sure to wrap the cookies in cello bags as soon as the icing is dry to keep them fresh for the party.

Sherry I have the 8" heat sealer from ULINE. It doesn't take up much room. I've also heard that hair straighteners work well for sealing bags!

i saw them for 100 or more   barefootbaker bought one on amazon   8 inch  for 25

That is a great deal!

I have another question. It is on piping borders! Yours always look so elegant and smooth and I just love that beaded look-the one that is not dots-but I cannot get them right...

These are so pretty!! The only thing I would suggest is to try spacing the beads a little farther apart. The shape of the beads is very nice and they look uniform!

amber  once in cello bags   do you freeze them

No, once they're in cello bags, I just keep them at room temperature away from direct sunlight.

I just want to thank you for spending the time with us today.   I admire your talent and love all of your cookies, blog, and video.  I'm so happy to have had the opportunity to communicate with you today.  Thanks so much for the great advice.  ♡♡♡♡♡

Thank you, Cat!! I'm so happy to have this opportunity! <3

before i forget   thanks to tina you and julia for the chat

I am complete agreement with what Cat said! I'm a huge fan of your elegant style

I think most of us are in love with your work!

Amber thanks so much for all the great advice today.

You're so sweet!! Thank you all for having me

Could you talk about your monograms and tips on getting those perfect and glossy letters?

10 more minutes left so we're winding down this wonderful time.

I like to use medium consistency icing for piping monograms (that's the one that holds a very soft peak and has a shiny finish). Usually, I just pipe the letters freehand, but if it's a particularly complicated letter or a whole word, I'll use the tissue paper method. To do that, you place a piece of tissue paper over a printed letter, trace it with an edible marker, then move the tissue paper to the cookie and trace over it again so that the ink bleeds through. Then you have a guide to pipe on! I also always have the scribe tool on hand to help fix any bumps and to sharpen the edges of the letters.

re my earlier question on perfecting filigree I have already and purchased and downloaded your tutorial on filigree during this chat! can't wait to watch

Once the letter is piped, putting it in front of a fan will help it to dry smooth and shiny.

That's great! Thank you so much, Sherry.

What Cat said! I'm a newbie to cookie decorating and your site is definitely an inspiration. And so wonderful to have this whole community! Thank you, Amber!

...thanks Amber for inspiring me to try those techniques you taught me again!

It makes me so happy to hear that! Thank you!

One question from the que!

What service provider do you use to host your blog, and would you recommend them?

I actually use a local hosting company called Webjogger for my blog and they've been great. It's nice to work with them because they have great customer service. If the blog goes down, they get right on fixing the issue to get it back up.

amber  have you had problems using music in your videos on youtube       the music site claiming your videos   etc

I use music from AudioNetwork.com. I have a partnership with a network called Tastemade and they have an agreement with the music site so that we can use the music with no issues.

i know you know of tune  tundescreations   she encountered a problem     thinking maybe you could assist her     i don't have any knowledge

I will email her about it!

I have to get going But thank you Tina and Amber (and Julia) for the chat! Wonderful as usual! Have a fabulous rest of your Friday and a wonderful weekend ladies!!

gracziiiiiiii   love you !

Thanks, Winn! Have a good weekend!

And thank you Tina and Julia!

You're so sweet, Dona! <3

you too winn

You all have been so good and supportive and Amber's information has been invaluable. I can't thank you enough! Since there are no further questions I guess we can end here! Good night from Greece!

Thank you!

thank you!!

i am ever so thankful to you amber     i do mean everything i say to you   tis heartfelt    im sad she has a problem

love to all