Comments on: Part 2 – How to Prevent Air Bubbles in Royal Icing

By: Happy New Year Cookies

Happy New Year Cookies — Thu, 29 Dec 2011 06:29:47 +0000

[...] I wish I had a more solid answers, but so far, that’s the best I can come up with. If you’d like to read a little more, check out Sweetopia’s helpful article HERE. [...]

By: marian

marian — Wed, 11 May 2011 01:26:51 +0000

Karin, thanks so much!

By: Karin

Karin — Tue, 10 May 2011 19:38:32 +0000

This may seem like double work, but I thought that in order to avoid the craters and still have a full flooded cookie, you could maybe fill the small areas in layers, a bit of flooding first, let it dry, and then fill it again.
The other idea I had is that as soon as you fill one small area, use a toothpick there to move the icing gently and thus avoid any unwanted crater.
As you said its a matter of experimenting to get it right.
I loved your website and all the wonderful things you do.
Sweet hugs from England! x

By: marian

marian — Sat, 09 Apr 2011 11:54:29 +0000

@ Bea @ CancunCookies: Thanks so much Bea!! Will definitely do!

@ Tiffany: Have fun decorating!

By: Tiffany

Tiffany — Sat, 09 Apr 2011 04:42:57 +0000

Such a TIMELY post! I just finished decorating some cookies today and noticed all these craters! Had no idea what it was. I too use my electric mixer with the beater attachment so now I am going to use the paddle attachment instead.

By: Bea @ CancunCookies

Bea @ CancunCookies — Sat, 09 Apr 2011 04:13:20 +0000

So true: craters do form more on small areas… I think in small areas sometimes icing clings to the border but don’t cover the COOKIE surface, so there’s air between the icing and the COOKIE surface and when RI starts drying air escapes and forms the crater… what has worked for me is using a toothpick to move icing around so that it touches the COOKIE surface and thus preventing craters…