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I know this is in these forums somewhere, so please direct me to threads. I've looked but I don't see specifically this.

My piping detail is crushing on my cookies after I freeze them and take them out to thaw. Here are my stats:
Genie's Dream, 4T per 2lbs 3X, 2T corn syrup, 1/4t additional MP
Cello bag and heat seal and in freezer container; let them come to room temp for 8+ hours.
And the piping crushes

Here are some things I'm wondering about:
I recycle my RI and add leftovers (frozen) to my next batch as a color base.
I'm in Michigan...crazy humidity
I added lemon juice to offset sweetness
I'm drying in a dehydrator

Some of my batches are perfect, but two I did last week were ruined and it was horrible having to show my customer. I have a 200-cookie wedding coming up and I can't afford to have this happen.

Please, please chime in or direct me to the threads. TIA...I'm desperate.

Last edited by Julia M. Usher
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I honestly dont really have a clue, I dont freeze my cookies…but I do know that if I make my piping detail icing too dry and stiff and use it for things like lines it will crumble easily, with that being said, I wonder if maybe there is some moisture loss in the icing when freezing and once it comes to room temp the detail icing is now too dry and brittle? I wonder if maybe making the icing a little more moist than you typically do would help? Again, no clue, but just trying to help in any way possible. It can be super frustrating when your cookies fail after all that work!

@SherylM posted:

I honestly dont really have a clue, I dont freeze my cookies…but I do know that if I make my piping detail icing too dry and stiff and use it for things like lines it will crumble easily, with that being said, I wonder if maybe there is some moisture loss in the icing when freezing and once it comes to room temp the detail icing is now too dry and brittle? I wonder if maybe making the icing a little more moist than you typically do would help? Again, no clue, but just trying to help in any way possible. It can be super frustrating when your cookies fail after all that work!

I appreciate your response. I've not had issues before but with my last two sets. It's been horribly humid here in Michigan so I thought maybe that. I decreased my MP by 1T so maybe I'll go back. I just know I need to figure it out because the one order was four dozen and the other was three. That's a lot of work and a lot of potential for upset customers.

@Kellie G. posted:

I appreciate your response. I've not had issues before but with my last two sets. It's been horribly humid here in Michigan so I thought maybe that. I decreased my MP by 1T so maybe I'll go back. I just know I need to figure it out because the one order was four dozen and the other was three. That's a lot of work and a lot of potential for upset customers.

Im so sorry, how frustrating. I wish I could be of more help. Hopefully adding the 1T MP back will be the answer!

So is the icing that’s crushing actually soft, or hard and brittle? It looks soft in the photo, but your description made me think it was dry and brittle. If soft and it’s humid out, them I’d add back the meringue powder you took out (it has a hardening effect). Why did you take it out if it had been working well before?  If the icing is dry and brittle, then I would suggest not drying as long in the dehydrator. I don’t freeze (for this very reason), so I’m just suggesting things based on basic baking science.

@Econlady posted:

I wish I could help but we are a dry climate and I follow the recipe on the meringue powder, just a little less corn syrup.  I do wonder if you have too much corn syrup and it’s not setting completely.

Ooh, I didn't even notice that you had corn syrup in the mix. I agree with Econlady that it could be part of the problem. It will inhibit setting.

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