Recently I had a cookie from a venue we attended that had royal icing on it that had a crust and was stackable but was soft inside like a butter cream icing with an almost fluffy texture. I’m interested in learning a good recipe for this type of icing. If anyone can provide one or point me to one they feel would work please let me know.
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Maybe it was a crusting buttercream and not royal icing? I don't have any recipes for the former, but what you described sounds more like crusting buttercream.
I asked the bakery they said it was a royal icing and it tasted just like it but soft inside. I’ve seen recipes but always prefer to come here first because I trust the expertise here.
It probably had some corn syrup in it, as that will keep royal icing from setting all the way through.
Thank you, I’ll start there and see where it goes.
Hello Kimberlie @Kimberlie!! How great to meet you 
. I have many clients who request a "softer bite royal icing" along with all other kinds of requests with my cookies (soft cookie vs crunchy and vice versa). As Julia mentioned, I believe a little bit of corn syrup is what causes this type of royal icing texture. However, in my experience it's important to experiment with the amount of corn syrup. Too much can end up being too soft which can greatly affect decorating and packaging your cookies. What I mean is that you can have problems with stamping on a cookie or perhaps even using royal icing with a stencil rather than airbrushing even though the icing is completely dry. Typically, anything where you would need to press down on the cookie just doesn't work as well. I usually use half of the recommended corn syrup when a client requests a soft bite icing. Just a thought... ❤️
Other cookiers may have completely different suggestions based on their own experience .
Hi Kimberlie, I am as they say a nibbler (I read a great deal, but am reluctant to post). I have been in the cookie world for a number of years now, and my preference is also a "soft bite" icing (and cookie for that matter). I have used a version of a Meringue Powder Butter Cream/Royal for about 10 years now - the result is a soft texture, but one that does dry firmly enough to package, stack, etc. and if you use a "very thick" consistency can make embellishments (flowers etc) with the icing.
Though I tried adding glycerine at one point, and then corn syrup as is often used to soften the bite of royal icing, my go to is simply to add Crisco- thus the "buttercream" part of the MPBC (My family of critics approved).
Depending on your environment (humidity mainly- I live in south Louisiana) you may have to experiment with just how much is needed. You will also need some additional drying time so be patient.
I'm not sure if I should actually include a recipe here, but if you message me I'd be glad to share.
@Cookie Clutter posted:Hi Kimberlie, I am as they say a nibbler (I read a great deal, but am reluctant to post). I have been in the cookie world for a number of years now, and my preference is also a "soft bite" icing (and cookie for that matter). I have used a version of a Meringue Powder Butter Cream/Royal for about 10 years now - the result is a soft texture, but one that does dry firmly enough to package, stack, etc. and if you use a "very thick" consistency can make embellishments (flowers etc) with the icing.
Though I tried adding glycerine at one point, and then corn syrup as is often used to soften the bite of royal icing, my go to is simply to add Crisco- thus the "buttercream" part of the MPBC (My family of critics approved).
Depending on your environment (humidity mainly- I live in south Louisiana) you may have to experiment with just how much is needed. You will also need some additional drying time so be patient.
I'm not sure if I should actually include a recipe here, but if you message me I'd be glad to share.
Thanks for this great advice! Also, if you want to include an original recipe of yours here, that's more than fine. If it's someone else's recipe that you use, then for copyright reasons, you should just link to an online version of it here. And credit that person here near the link. Thanks again!
Thank you for all the input, I wish I could just ask the company who makes the cookie but feel it would be inappropriate since they have a local deli/bakery in my area. All of this input helps alot, I really appreciate all of you and always have. Glad to be back and ready to start getting more involved again in here.
