Icing Issues

Oh, we've all had our fair share of icing issues, right? Here's the place to share tips for eradicating air bubbles, avoiding nasty craters, getting the right consistency, and eliminating other types of icing strife!

Featured Topics

Another Stencil Sale Starting on Friday, April 26!

Julia M. Usher
To celebrate the arrival of spring, get 25% off stencil orders of $100 or more on my partner Confection Couture Stencils ’ site. Offer runs from 4/26 to 4/29. Just apply the coupon code SPRINGFLING when you’re done shopping. And don’t forget to check out my latest bridal shower and Mother’s Day Dynamic Duos ™ sets while you’re there. They’re my latest faves! Shop here: https://www.confectioncouturestencils.com My latest Mother’s Day sets: https://tinyurl.com/y2eden69 My latest bridal shower...Read More...

You Have What It Takes - Submit Your Casting Materials Before May 1!

Julia M. Usher
I KNOW YOU’VE GOT WHAT IT TAKES , so don’t delay! The deadline for casting in my televised 3-D cookie art competition is fast approaching (May 1)! Remember: if you enter, you have a chance to be on TV and to also win part of the $5000-plus (cash and product) prize pot, awarded to first, second and third place winners! To read more about the competition, click here . To be considered for casting, just follow this simple two-step process: (1) Register to enter my 3-D cookie art competition...Read More...

The Judges for Julia M. Usher’s Cookie Art Competition™

Julia M. Usher
Hello, everyone! I trust you've heard by now about my cookie decorating competition?! If not, it's called J ulia M. Usher’s Cookie Art Competition ™, and it's being held this year at the Show Me Sweets Show in my hometown of St. Louis, Missouri, USA on July 13-14, 2019! Its aim is to celebrate our amazingly talented cookie community and to help cookiers take their skills to the next level! People sometimes panic at the sound of "competition", but I like to remind them that winning top prize...Read More...
REALLY incredible news, everyone! The poster pretty much says it all, but for more of the exciting details, please read my related blog post here . For more competition and registration info, please also visit my competition page on the Show Me Sweets site . (Lastly, please note that my competition includes BOTH 2-D and 3-D categories, both with great prizes, but this opportunity only relates to the 3-D category.) I can't wait for you to meet me in St. Louis, as the saying goes! BTW, if you...Read More...
Last Reply By CHELY Morales · First Unread Post

How to Edit or Delete Your Own Content

Julia M. Usher
Hi, all, I've been receiving an unusually large number of questions about how members can edit or delete their own content. It's super important for you to know how to do this, as I typically do not edit posts for people, unless I happen to see a misclassified image or other typo. It can also take me several hours to days to respond to site inquiries like this, as I work several other jobs. That being said, your surest bet for getting a quick answer is to familiarize yourself with our site...Read More...
Last Reply By Mas Galletas · First Unread Post

Important Reminder about Copying and Posting Characters without Permission

Julia M. Usher
Hi, all, regrettably, I've recently had to delete some images from challenges and other areas of the site due to lack of compliance with Rule #8 of our posting guidelines, which states that artwork (including characters, from Disney, Hasbro, etc.) cannot be copied and posted here without permission from the creator : http://cookieconnection.juliau...READ-BEFORE-YOU-POST In response to those deletions, some members have asked me why so many licensed character cookies exist on the site,...Read More...
Last Reply By Julia M. Usher · First Unread Post

Adjusting Your Email Notifications and Onsite Alerts

Julia M. Usher
We all have different message-reading tastes, so Cookie Connection has been designed to allow for everyone's individual differences! The site's default email and onsite alert notifications are set to show you most of the site info that you could get notified about, just so you're aware of the site's full functionality. But I recognize that this amount of info may (or may not) be overkill for you. That said, I recommend that you edit your "Notifications" settings as soon as you join the site...Read More...

Posting Images - Please Read Before You Post!

Julia M. Usher
Read in Japanese (日本語はこちらから) (Last Translation: August 25, 2017) ________________________________ Hi, all! Before posting images or videos to the Clips area, please review the site's Terms of Use , as well as all of the following posting rules. They are designed to give your images more visibility on the site, to make sure artists are given proper credit for design inspiration and/or source artwork, and to avoid copyright violations. I'll start with the easy cataloging stuff first . . . 1.Read More...
Last Reply By Icingsugarkeks · First Unread Post

Topics

Domino Confectioners Sugar Issue or Not?

Holly Stefaniak
In full disclosure, I am new to the cookie world... I began baking and decorating just a few months back, and maybe it was beginner's luck, because I've had zero issues- until now! I'll spare you all of the royal icing drama of the past 48-hrs, and the only thing that I can find that is different, and may potentially be causing my icing to fail (repeatedly) is the bag of sugar being slightly different... I'm reaching, I know, LOL! I only use Domino brand, and the 2lb bags always said, "10-X...Read More...
Last Reply By Confetti Yeti · First Unread Post

Icing Separating Really Quickly?!

Sabrina Veksler
Hi, all. I hope someone has advice for me that might spare me a ton of time and frustration. This last batch of royal icing I made **really** liked to separate. I ice cookies with a combination of icing bullets in piping bags with couplers/tips, and an assortment of Sweet Sugarbelle squeeze bottles. The last batch of cookies I made had a palette of 12 colors, 6 of which had both outline consistency and flooding consistency. What I noticed was that, I would start mixing, thinning and bagging...Read More...
Last Reply By Julia M. Usher · First Unread Post

Royal Icing Issues

Hi, all! I'm having problems and I hope someone can help!! I've been making the same sugar cookie recipe and royal icing recipe for YEARS! now all of a sudden, the icing is failing on me. It happened a few weeks ago for the first time. I doubled the recipe because I had 100 cookies to ice and by accident I used a whip. (I assumed it was the whip that was the problem) The icing almost doubled in size in the bowl and it didn't dry for 6 days!! It tasted almost like a marshmallow. And when it...Read More...
Last Reply By pip · First Unread Post

Dark, Deep Colors in Icing

Hiya folks (I'm new) - hi! I'm not sure this is quite the right place for this question (I didn't see quite the right sub-category in Technique Trouble-shooting) but here 'tis. Also, it's kind of basic. I am a fan of really dark, deep, lush colors in my royal icing. But to date, I can only achieve this by what I'd call overdyeing the icing: adding too much color, so that when you eat the cookie later it your tongue turns (for instance) blue. Does anybody have tips for how to make dark colors...Read More...
Last Reply By PartyPrettier · First Unread Post

Egg Whites - Health Concern in Royal Icing?

Saige L
Hello! I am inquiring about the health factors when making royal icing with egg whites. Most recipes/blogs that I read clearly state to use MP (meringue powder_ if the cookie will be served to a pregnant lady, child, or immune-sensitive persons. Does anyone have any science backing up the above statement? Any advice you can give would be great! I prefer the taste of royal icing with egg whites and it is cheaper than MP, but don't want to potentially harm anyone! Thank you!Read More...
Last Reply By Julia M. Usher · First Unread Post

Egg White Icing Refrigeration

GilM
I think I have read all of the royal icing topics pertaining to egg white safety, but I still have a question. If this topic has already been asked and answered, please let me know. I understand that using pasteurized egg whites (or meringue powder) reduces, or eliminates altogether, the possibility of salmonella, and that a high sugar content in any confection will retard the birth/spread of bacteria, but as I am not cooking the icing at all, the pasteurized egg whites are still considered...Read More...
Last Reply By GilM · First Unread Post

CK Meringue Powder

Asmita
Hi, I am having issues since the last couple of days with my royal icing. I always use CK brand and use the same recipe and never had a problem like this. When the icing is mixed, I see beige dots or pieces through out the icing and when I try to pipe, it gets stuck in my tips. They are tiny but never before has this happened. Anyone experienced this before or what am I doing wrong? Thanks AsmitaRead More...
Last Reply By ShugRshack · First Unread Post

Packaging Royal Icing

Hello, all! So I want to make some cute DIY gingerbread cookie decorating kits and am unsure as to how to go about packaging the royal icing so that it lasts several days without separating. Is this possible? My first thought would be to put in an uncut plastic icing bag and seal it up but I don’t think that will last more than 2-3 days. Is there a trick to this?Read More...
Last Reply By SugarDotCookies · First Unread Post

Adding Meringue Powder to Royal Icing to Speed Drying?

TeriT
Okay, all . . . I was just sitting here with my mind wandering about icing, since I have a batch of cookies patiently waiting for me. I use Julia's RI recipe with pasteurized egg whites. It always turns out just dandy for me, howeeevvveeerrr . . . I am wondering what would happen if I added say about 2 tablespoons or so of meringue powder. No water, just meringue powder. Since that's what makes the icing harden (I think), wouldn't it make it harden a bit faster? Has anyone tried this yet,...Read More...
Last Reply By Babushka's Bakes · First Unread Post

Failed The Taste Test

GoBakeItUp
So today I made my first ever batch of egg white-based royal icing. Usually I use sugar, corn syrup, water, and flavoring. I wanted to try a more traditional royal icing to see if my decorating results improved with the different texture eggs bring to the table. The bad news . . . my son hated it. I didn't even like it. For some reason there is a subtle after taste with the egg-based icing. Has anyone had this problem before? I loved the texture, but if the kids won't eat it . . . well, when...Read More...
Last Reply By Cookiedesigner23 · First Unread Post

Royal Icing - Some Drying, Others Not

Hello, fellow cookie peeps! I'm having a little trouble with my royal icing. Colored icing is drying hard on some cookies and, on other cookies, it's not close to being dry even after ~7hrs. They are from the same batch, and the icing was not colored on the cookies that didn't dry. The icing recipe I use is sifted powdered sugar, cream of tartar, vanilla extract, and egg whites. Any info is appreciated! It's just becoming frustrating when I have an order due and my icing is not drying. :/...Read More...
Last Reply By Julia M. Usher · First Unread Post

Removing Icing from Sides of Cookie

I wasn't sure if this is the right area for this topic, so if not, Julia, please move to appropriate section. So, I am a beginner and at times get sloppy with royal icing. So I have finally finished a cookie that I am really pleased with but unfortunately I did get some icing on the sides of my cookie from my messy hands. Is there an easy way to take that off? I used a sharp knife to scrape it off but just wondered if there are other tips and tricks (besides not being a messy decorator which...Read More...
Last Reply By Aproned Artist · First Unread Post

My White Royal Icing Bubbles! Help!

Carissa
I make all my royal icing from the same exact recipe, however, when I flood with white icing, it ALWAYS bubbles and it looks like little pimples when it dries. I have tried tapping the cookie to release the bubbles, but it does not work. All my other colors are super smooth, no bubbling. I am wondering if it is the white coloring I use? Any suggestions would be most appreciated!Read More...
Last Reply By Julia M. Usher · First Unread Post

Color from Icing on Lips and Mouth

Hi there. I have problem. I want to know what you all can suggest. As long as I've been working in this business, I just got a complaint from one of my customers. She sent me a pic (which I attached here) that her kid ate my cookies, and all the icing color got stuck on the lips and tongue. She had to wash twice to clean it. She was afraid that I’m using cheap colors that have an effect like that. I explained that it's ok because I'm using food-grade color. I’m here to ask: is all coloring...Read More...
Last Reply By Fdimitrilie · First Unread Post

Icing craters

Jan
When I decorate small areas, I sometimes have icing craters to form as the icing hardens.  Is this because of the consistency of the icing - maybe being too thin?  Any ideas on how to prevent these?Thanks and I LOVE this site!!!Read More...
Last Reply By Julia M. Usher · First Unread Post

Royal Icing Transfer Bleed Fix!

54mama
I’m making 200 cookies for a friend’s son’s Bar Mitzvah and ran into an issue with my RI (royal icing) transfers bleeding! I knew about dark colors bleeding but these were white on yellow so I was surprised (and seriously bummed). I think my transfers were too thin. But . . . fixed them and thought I’d share in case anyone is looking for a fix in the future. It’s not perfect, but pretty good and certainly fine for a slew of teenagers! After the cookies were completely dry, I mixed up some 12...Read More...
Last Reply By Anne Marie Adams · First Unread Post

Yogurt Royal Icing

Kimberlie
I know this site has nothing to do with dogs, but I make human and dog cookies all the time. I see dog cookies with yogurt icing that dries hard all the time in stores, some not so good. I'd like to start making my own but I can't find much info on the subject. I'm thinking if I could get one that works well that I can flood and pipe with it could even be a healthy alternative for humans. If anyone knows anything I am all ears and thank you for putting up with my silly questions.Read More...
Last Reply By vric · First Unread Post
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