Hi Marian,

Any ideas as to why my royal icing is coming out grainy/sandy/brittle? The first few times I’ve made it the icing has hardened to a nice solid finish. But now, after two days of drying, the surface of the icing (on the cookies) just kinda crumbles off. I can actually just rub it off with my finger. I follow the directions to a T! Thanks again for your help.

-Christine

Angie, The food coloring can make the icing taste funny if you use lots of red or black but, Americolor is better, but if you do buy Wilton, you can buy the “no taste red” at least.

Hope you try decorating again, it can be very fun and satisfying!

Do these cookies taste good? I’ve noticed that the black and red gel food colors make the icings/frostings taste funny. Have you had that trouble with yours or do I need to buy a different brand?

I simply LOVE the designs on these cookies and cannot imagine that I would EVER be able to make them myself. Simply amazing!! I tried using Wilton’s Cookie Flow icing additive to make smoothly iced cookies and it was a dismal failure. It never actually “flowed” more like glopped on. I guess I need more practice with the liquid ratio. I’ll read about your 10 second rule for the next time…if I can get myself to even commit to a next time.

Thank you for your helpful site!

Thanks for commenting Tami!

So pretty! I always use white icing to outline, I think you’ve convinced me to try black. That looks so pretty! Thank you for the inspiration!