Very Hard Royal Icing - Normal?

Hi!  You might want to read Karen's (SugarDeaux) article under topics dated May 1, 2014.  She gives her recipe for a quick setting royal icing that has corn syrup in the recipe.  It sets-up enough to stack and package but it doesn't set-up as hard as regular royal icing.  It tastes good too!

Yes...it is supposed to dry very hard...but if you don't like it, then definitely try the recipe that Sherrie mentioned above!  I don't mind the hard texture of the icing in contrast to the softer cookie...I kind of like it, but I do try to keep my base layer reasonably thin because it is so hard. Good luck and have fun! Maybe you'll start at trend in Iceland!

I agree with Joanna - I like the hard royal icing but Karen softer version is good too.  The only cons regarding Karen's recipe is the addition of two more ingredients that are needed (corn syrup and butter flavored flavoring).  Also, because it sets up faster than the normal royal icing - you have to move a bit quicker than normal when flooding the cookie and making sure there are no air bubbles, etc. because if you drag your feet - the cookie sets up with your mistakes.

I whip mine to a meringue-like consistency (Sugarbelle's v1.0) and then thin it down, and find that although it dries hard, the bite isn't as hard.  

Thank you for your input. Now I know I'm not doing anything wrong. 

My mistake might be that I over baked the cookies a little so they were maybe too hard.

I'll keep trying