I’ve been decorating cookies for approximately 8 years now, and I still remember how frustrating some of my first cookie decorating experiences were.
I couldn’t get my cookies to look as nice as I wanted them to; the icing was either too thick and dry, or too runny and hard to control. The designs didn’t look as neat and pretty as I had hoped.
Well, after poring over every cookie decorating book I could find, taking a cookie decorating class at the Bonnie Gordon College of Confectionary Arts, and after much experimentation and practice, I (eventually) found tried and true tricks and tips to make the cookie decorating experience easier.
Today, besides showing you how I made this charming wintry fella, I’m going to be showing you one of my absolute favorite keys to cookie decorating success – a necessary basic: How to figure out the right royal icing consistency.
For those of you who like video, here’s a demonstration of how to find the consistency – The 10 Second Rule:
Click HERE if you can’t see the video.
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For those of you who like written break-downs:
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Royal Icing Consistency
To test consistency, you’ll need a butter knife and your royal icing.
I’ll be showing you how to make the icing in another video; for now you can find the recipe here in my cookie decorating tutorial.
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The 10 Second Rule
To check the consistency, all you need to do is drag the tip of a butter knife through the surface of your icing, letting the knife go approximately an inch deep, and slowly count to 10.
If the surface of the icing smoothes over in approximately 10 seconds then your icing is ready to use. If it takes longer, the icing is too thick. Slowly add more water.
If your icing surface smoothes over in less than 5-10 seconds, it is too runny. Mix your icing longer or slowly add more sifted icing sugar to thicken it.
You don’t want the icing to be too thick so that it doesn’t flood, or too thin so that it’s too runny and hard to control.
I should mention that this is what works for me; my preference is that the surface of the icing smoothes over at about the 10 second mark. I like it at this consistency (a bit thick), because the icing holds its shape and doesn’t run too quickly out of the piping bag.
With this thicker icing I can outline and fill in right away; you just have to shake the cookie a bit to help the icing settle. You can see how I do it in this video on marbling royal icing HERE.
If the icing is runnier, you don’t have to shake the cookie because the icing flows easier. I used to do it this way, (prepare two consistencies of icing; one for outlining, and one for filling in). Again, flooding is definitely easier, but I prefer not to have to set up two icings.
{In the video, I normally don’t use a runnier icing like the green example; I was demonstrating the difference between an icing that smoothes over in 5 seconds, and an icing that smoothes over in 10 seconds}.
For an example of icing which is a bit too runny for piping details, take a look at the swags of this birthday cake cookie I made when I first began decorating. The lines were harder to control when I piped the icing.
What I’ve shown you today may seem like such a simple thing, but it made a huge difference in my own cookie decorating. It can really help alleviate frustration and improve the overall look of the cookie.
Now a little bit about Frosty the Snowman:
This little guy isn’t a cookie; he’s made just of royal icing.
Royal icing decorations, also known as runouts, flood work, transfers, color flow (by Wilton), or run sugar, are basically the piping of a runny royal icing onto parchment paper or acetate paper (sometimes into an outlined shape).
When the shape dries, you have an icing design which you can use for a multitude of decorating purposes; on cakes, cookies, gingerbread houses, cupcakes etc.
In this case I needed him for an 8″ round cake. As soon as I saw him on these adorable mugs (bought at the end of last winter at Canadian Tire), I knew I wanted to make an edible version of him.
I actually made the first runout of him before Christmas and have been meaning to get to this post since! Just managed to squeeze him in before spring. ;-)
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How to Make Royal Icing Runouts/Floodwork
If you’d like to try making royal icing runouts, you’ll need:
- Royal Icing Recipe
- Icing Gel Colors
- Acetate Paper or Parchment Paper
- Shortening
- Piping Tip (I generally use tip #2)
- Piping Bag
- Coupler
Basic Steps:
- Shortening on acetate paper or parchment paper
- Pipe design by tracing or using KopyKake projector (Can do outline first and let dry)
- Fill or flood design
- Let dry for a minimum of 24 hours
- Gently peel off backing
- Attach with more royal icing
For detailed steps on making runouts click HERE, HERE or HERE.
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Getting icing consistency right is really one of the major keys to making your cookie decorating experience a fun one. Once you’ve got a good icing basis everything else becomes easier.
If you enjoyed today’s tips please leave me a comment below and let me know what you thought or if you have any questions.
xo,
Marian
p.s. In the last video on Marbling Royal Icing I asked what you’d like to see in the next video. Thank you for your comments!
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p.s.s. Please let me know in the comment section below on facebook or twitter, what you’d like to see in the next video. Happy decorating!
p.s.s.s. I linked up to LilaLola’s fun Snowman Celebration!
This tutorial has been really helpfull, thanks so much Marian!, i’ve tried the last christmas, doing some cookies with the “transfers” it i guess i have a great result.
Please please remove the suggestion about using parchment paper. I have had horrible results 2x with parchment paper – it wrinkles on me. Maybe the brand i’m using is thin. It’s the wax paper I love to use.
Thank you @ Suzanne: Thank you for your comment; I’m sorry it didn’t work for you. Elsewhere on the blog someone left a comment saying wax paper didn’t work for them. I don’t suggest wax paper as I’ve never tried it and have had success with parchment paper. Maybe as you said, it was the brand – would you share what kind it was please?
Can I just say thank you, thank you, thank you! I have (and am) learning so much from your tutorials. I am a self-taught baker, decorator with a lot to learn but I am so appreciative of people like you that take their time to really teach the art of your craft.
Thank you for the helpful tips
@ Marian (Sweetopia):
It did not work with reynolds parchment or with my pre-cut parchment sheets I get at the baking supply store.
I had GREAT results with Reynolds wax paper.
Great video tutorial. Really helpful.
Hi just wondering could you use baking paper instead of the transparent paper for the icing transfer
Hi @ Kylie: I’ve used parchment paper with success, however, read the last 20 comments – you’ll see some other opinions about baking paper brands etc.
Thanks everyone for your lovely comments!
Just happen across your page and just finished viewing your tutorial, wanted to add my thank you too for sharing.
Thank you, @ Debra Johnson! I appreciate it!
Hi, I’ve been wondering this for a while, but what is the texture of royal icing supposed to be like when it’s dry? I love how it looks, but i want my icing to be somewhat soft when people eat them.
Hi @ Molly: I write about royal icing (all you need to know) in this post here: http://sweetopia.net/2011/01/how-do-you-store-royal-icing-and-how-long-can-you-keep-it/
There’s a blurb on taste near the bottom if you’d like to check it out.
xo
Hi Marian,
Thanks for this great tutorial about the consistency. I just want to know do you get this consistency after mixing all the ingredients for 10 minutes? or do you add water and you mix till you get this consistency? I’ve been having hard time with this. Every time i fill the piping bags after just piping, the pipe clogs and it’s driving me crazy.
I would really appreciate your help with this.
Hi @ Reine: Absolutely! I mix for 10 minutes, and it makes the icing quite thick. Seems silly, but then I water it down. Somehow the texture for decorating seems better that way.
Hope that helps!
xo
p.s. There’s a tutorial on preventing tips from clogging if you’d like to check it out.
Hello Marian!!! thanks for share all this things….. How can I transfer any draw to my cookie if I don´y have a projector??? Could you help me??? Thanks and have a good day!!
HI @ Mariné: Yes, there are options. You can read them near the bottom of this tutorial: http://sweetopia.net/2010/06/decorating-cookies-with-a-kopykake-projector/
xo
Thanks for this great tutorial, Marian ! I haven’t decorated cookies yet but am planning to and your tutorial will guide me !
Hi Marian, could you give an estimate as to how much water I need to add to reach flooding consistency/10 sec per batch of royal icing (i.e. using 1kg of icing sugar). Also, how much water do I add at a time to avoid thinning it too much? Thank you.
Super, @ Valérie, have fun!
@ Astra: This is going to sound crazy (possibly), but it does depend on the environment you’re working on. I find during the humid summers I need to add less water than in the dry winters. *On average*, though, I need to add at least 3/4 of a cup of water more. Hope that helps!
Thanks so much, I am off to pipe a web on a spiderman cake as we speak!
This is something that I’ve always struggled with – is my icing the right consistency! Thank you so much for giving me a way to check it before I actually put it into the bag and start using it, only to discover it’s too thin/thick.
I love your videos! I love, love, love to bake (especially around the holidays) and give goodies away as gifts to friends and coworkers. However, I have always steered clear of sugar cookies for two reasons…(1) I am no good at rolling out the cookie dough and working with cookie cutters and (2) I have been so easily defeated by the lack of skill I have to decorate sugar cookies.
After watching your videos on decorating and poking around your site, I am going to give this another try!
Thanks for sharing your expertise!
Hope you had fun, @ Donna!
My pleasure, @ Heather.
That’s great to hear, @ Christi! If you have any troubles while you’re doing it, send me a message here or on any social media avenues you’re on, and I’ll help as soon as I can. Have fun!
Thanks for the tips!! I cant wait to start decorating cookies. :0)
I’m getting ready to decorate Christmas cookies, and I’m using your guidelines. I’ve been decorating cookies for years, but they never come out quite as good as I’d like. Thanks for your help!
Marian,
you are truly amazing! Your cookies, cakes etc are GLORIOUS and made meticulously with such love. I am going to try your icing this Christmas and the shortbread recipe too! I will share pictures on my blog hopefully after the weekend. I am sure they will not be as wonderous as your, but they should be better than past years!
Thanks for the tips, and examples and video! Awesome!!!!!!
Cookie hugs,
Patti
@ Pam, @ Cathy, @ Patti Gramza: Thank you all for your kind comments! I hope you have fun decorating! xo
Thank-you for your help, very helpful. If only my cake decorating tutor make it this clear!
How long will this icing last in covered containers in the fridge.
Great video. It was very helpful. I always had a hard time with consistency of
my cookie icing! Thanks
My pleasure, @ Alicia and @ Theresa Moss
@ liz morgan: Here is a post for you:
http://sweetopia.net/2011/01/how-do-you-store-royal-icing-and-how-long-can-you-keep-it/
Hi! I’ve read your royal icing recipe and was wondering if you mix your icing to form stiff peaks or not? I have been experimenting with different techniques. What I’ve found is that if the icing forms stiff peaks and you work to the correct consistencies you need from there, the icing is easier to work with, but dries rock hard. If you don’t let it get to the point of stiff peaks, it’s harder to control but you won’t crack a tooth on it. I should add that I’ve never added the cream of tartar before.
Hi! Thank you for you wonderful tutorial! All your information has helped us tremendously in our cookie adventure! I do have a question. What type of Projection machine do you have? I googled and found small ones that are for children. Thank you again!
Hi @ Gina: Thanks! Here is a video on how i make my royal icing (for gingerbread houses, but i mention cookie decorating icing in the video); http://sweetopia.net/2011/12/gingerbread-house-royal-icing-video-kitchenaid-7-quart-mixer-giveaway/
@ Cristi: Absolutely, here is a post for you; http://sweetopia.net/2010/06/decorating-cookies-with-a-kopykake-projector/
That was great! I learned a lot of things through your post. Thank you so much!
I really enjoy your tutorials and as a newbie, I’m really learning a lot. However, I still have RI consistency issues; going by “seconds”, what’s a good consistency for piping? Outlining is working pretty well for me using 10sec icing, but if I want to pipe designs like lace or filigree on top of icing, I’m not getting that so well. Any suggestions will be most helpful, and thanks!
My pleasure, @ tabassom, thanks for your kind comment.
HI @ Linda DuCote: Besides using my favorite piping tips (PME. *You can see all my favorite tools in one of my videos if you like), and using small sizes, like 00, 1 or 1.5, you can do a 15 second icing if you want finer detail. Hope that helps!
Marion do you ever use any corn syrup in your icing? How will that effect the consistency and why do I feel like I need to add it??? I am doing a crown shaped cookie and need to do the Union Jack flag on it…any help will be gladly be accepted, I am thinking that the easiest way for a newbie like me is to just do them white and use the edible markers to do the stripes???
Hi @ Maria in NJ: I have tried it, and wrote about it at the bottom of this post here;
http://sweetopia.net/2011/11/gluten-free-coconut-cupcakes-with-coconut-frosting-shiny-royal-icing/
Your idea for the Union Jack flag sounds good. Another option is an edible ink image.
Happy decorating!
I haven’t used the royal icing method on cookies or used the “color flow” method to transfer an image to a cake in years. I thought I’d check out your method to see if things have changed. Your video was clear and concise. Thank you so much for sharing. Tomorrow, I will make an attempt to try the transfer method. I will be making some Easter cookies over next weekend. Hope they come out 1/2 as nice as yours!
Hi this was very helpful I’m just wondering how do you transfer the decoration? Thank you!!!
@ Ariana:
thank you for share the recipes and tricks !!
Hope they went well @ Joy!
Hi @ Diana: I try and peel the transfer away from the transparency paper… Use the edge of the table to help peel them away. Here is a photo… #9. http://sweetopia.net/2011/01/valentines-love-cupcakes/
They are very fragile so I usually make extra ones. Hope that helps!
@ preciosa miranda: Thank you!
Thank you so much for the tip. I’m all new at this and trying to have the perfect consistency of the icing was a nightmare. Now with the 10 sec rules…it’s much easier. Thank you!