This is my first tutorial on tips and tricks for decorating cookies with royal icing. I have to say first off, that I’ve learned many great tips from various sources on the internet, from books and from cookie decorating classes. If you’re interested in other sources here are the main ones I’ve learned from:
1. Internet:
http://cakecentral.com – Find forums to chat with others about cake decorating etc., photo galleries for inspiration, tutorials and more on this gold mine of a cake decorating (& more!) site.
http://www.cakejournal.com/ – A lovely site with beautiful work by the author, Louise. She’s so great you might want to just leave here and check out her tutorial on decorating cookies! Why am I even writing this?! =)
http://chiccookiekits.blogspot.com/ – Meaghan’s got a great site dedicated to all kinds of cookie decorating. In addition to publishing her own book, Cookie Sensations, she writes for www.craftgossip.com edible crafts section.
http://www.youtube.com/watch?v=tZBXVveAEPE – Cat Cora from Iron Chef, shows how to decorate cookies on youtube.com. Hers is good for the beginner. There are lots of other video tutorials on youtube as well!
There are so many other great sites out there; have fun surfing!
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2. Books:
Peggy Porschen’s books have great recipes, easy to follow instructions, and beautiful cakes, cupcakes and cookies. She has a new book coming out in July, Cake Chic. I can’t wait for it!
Cookie Craft by Valerie Peterson and Janice Fryer is another excellent resource. It covers all the practicals of cookie decorating… from making or freezing the dough to a myriad of fab cookie ideas.
Toba Garrett’s Creative Cookies is one of the first decorating books I’ve bought. She covers many different techniques for decorating cookies, from piping royal icing, to covering them with fondant etc. For the beginner and advanced!
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Classes:
Bonnie Gordon’s School of Cake Design (www.bonniegordoncakes.com) – Super if you live in the Toronto area! I enjoyed the cookie decorating class offered there and learned some helpful tips. There are many other great-looking decorating classes I’d like to try in the Toronto area, but haven’t taken the classes yet, so I can’t comment on them at this point in time.
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Okay, here we go!
Decorating cookies is often called ‘flooding’ because you can essentially create a dam, wall or outline of icing on the edge of your cookie, and then ‘flood’ or ‘fill in’ that ‘dam’ with icing. There are those who like to decorate without using a dam by just applying the icing, but I find that I’m able to add more icing onto the cookie when the dam holds it in, therefore making the cookie surface look more thick and rich.
One of the most important components of decorating cookies is the royal icing itself. I have two favorite recipes; Antonia74’s (from cakecentral.com), and Peggy Porschen’s recipe from any of her books. Here is Antonia74’s icing recipe for decorating cookies:
Royal Icing Recipe
Ingredients:
6 oz (3/4 cup) of warm water
5 Tablespoons Meringue Powder
1 teaspoon cream of tartar
1 kilogram (2.25 lbs.) powdered icing sugar
*** Note; if your meringue powder has no vanilla flavour (vanillin powder) in it, add a teaspoon of clear vanilla to this recipe.
Directions:
In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened…about 30 seconds.
Add the cream of tartar and mix for 30 seconds more.
Pour in all the icing sugar at once and place the bowl on the mixer.
Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.
Cover the bowl with a dampened tea-towel to prevent crusting and drying.
Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency.
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Besides your cookies and the ingredients for the royal icing recipe, you’ll need your tools:
Cookie Decorating Tools:
1) piping bags
3) piping tips(at least #’s 1-5)
4) couplers
5) coupler covers – these aren’t necessary; you can just rest your tips in a damp cloth
4) glasses – to stand your icing bags in
5) clean cloths – a few damp and dry ones nearby
6) toothpicks
Icing Tips and Tricks:
One of the most important things I’ve learned about cookie decorating is that if your icing isn’t at the right consistency or thickness, the experience can be very frustrating.
So, once you have made the icing, it ususally needs to be thinned a bit to create the best consistency for decorating. This means that it needs to be fluid enough so that it will flow just enough that it settles into your cookie dam, but not too much so that it runs over.
You may realize that that the icing was thinner before you whipped it for 10 minutes according to the recipe, but it does make a difference in the texture that you mix it that long. Do mix it for 10 minutes and then thin it out if you need to.
Add just drops of water at a time to make the icing runnier. If you add too much water at a time it’s more difficult to thicken it with icing sugar than it is to add water to it.
The trick I use to make sure my icing is at the right consistency, is called the “10 second rule“. Drag a butter knife through the surface of your royal icing and count to 10. If the icing surface becomes smooth in anywhere between 5-10 seconds, then your icing is ready to use. If it takes longer than approximately 10 seconds, 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.
I learned a slightly different ’10 second rule’, through Sarah Bell at Bonnie Gordon School of Cake Decorating… she likes to dip a spoon into the icing, lift it and let ribbons of icing drop back into the bowl, and count how many seconds it takes to make that surface flat again. (5-10 seconds).
Some people use a thicker consistency icing to outline their cookie shape and then a runnier one to fill it in. I have come to prefer using the same icing to outline and flood because it saves me time. (I don’t have to prepare two icings for each color, prepare two piping bags for each color etc.). That being said, the icing then can’t be too runny, because the outlines will not form properly.
Some decorators like to flood their cookies with a very runny icing, so if you are one of them, prepare two icing consistencies, one thicker, one runnier. The thicker icing should not be so thick that it is dry and curls when you try to pipe it. It should just hold it’s shape when you pipe it onto the cookie.
Coloring Icing:
Once you’ve managed to reach the desired icing consistency, add food paste coloring of your choice. I use a toothpick to slowly add color bit by bit. Because deep, dark colors such as red or black usually require a lot more food paste coloring, I’ll use the end of a butter knife to scoop out those colors if they’re in a tiny container. I should also add that I have come to prefer the Americolor brand for black especially. Americolor uses squeeze bottles which makes adding the color much easier, and it seems to bleed less into other colors.
Another tip when it comes to adding color to your icing; the colors usually deepen with time, so I try to color my icings 24 hours in advance to see if I’m happy with them.
Also, stirring your icing to add color will incorporate air into it, so if you leave the icing sitting for a while the air bubbles rise to the surface, where you can pop them by gently stirring just a little before you add the icing to the piping bags.
One more tip to help avoid air bubbles in your piping bag; massage the royal icing a bit before you twist the top end of the piping bag closed. Press the icing in the bag upwards, starting from the tip and working your way up, pushing out the air bubbles as you go. Then push it back down towards the piping tip.
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Filling Piping Bags:
I have disposable and non-disposable piping bags for decorating. Either are fine, however, I tend to lean towards disposable because I can quickly see what color each bag has in it. Important when timing is key! That being said, you could color-code each with a matching elastic if you don’t like using disposable bags. I’ve also tried using squeeze bottles with my students at school, and they’re also great for being able to see the colors easily, they aren’t very messy, and the icing can be kept in them as they’re airtight with the wee little lids. Trying not to lose them with teenage students is a problem though! Sorry guys it’s true! 😉 For me, the bottles are really only good for filling in, or flooding, so I tend not to bother with them for the most part.
Cut off the ends of your disposable piping bags, insert the coupler, tip and close it off. I generally use a number 2 or 3 piping tip to outline my cookies and a number 2 – 5 to flood them. The larger the cookie, the larger the piping tip. There are some great tips for small details, such as 00 or even 000, however they clog very easily! I like to use tip #1-#1.5 for smaller details.
Get as many glasses as I have colors out, add a clean, damp cloth to the bottom of each, and set one empty piping bag into each as well, with the opening of the piping bag folded over the rim of the glass. Fill the piping bag with your royal icing. I find it easier to fill the bags with icing when I have two hands free.
Twist the openings of the piping bags closed, and tightly secure them with elastic bands. Work over your icing bowl so that the icing dripping out of the tips doesn’t go all over your work surface. Rest your finished decorating bags back in the glasses until you’re ready to use them.
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Outlining Cookies/Piping Techniques:
Practice piping on your work surface so that your hand gets some practice before you begin the cookies. I usually find I need a few minutes to play around before my piping improves. I decorate my least favourite cookies, or my extra cookies first; that way if I make a mistake it won’t matter as much!
Outline the cookies first, and wait at least 15 minutes before you flood the inside of the ‘dam’. If the outline is a dark color such as brown or black, I wait 24 hours before flooding the cookie. It lessens the chance that the colors will seep into each other. If you live in a humid climate, air conditioning or a dehumidifier will help prevent color seepage as well.
I should also mention, that if you don’t like the look of the outline on the cookie, outline your cookie and fill it in right away. The icing needs to be at medium consistency for this… not too runny or it will just flow everywhere, and not too thick or it won’t settle smoothly.
To outline the cookies, hold the bag at a 45 degree angle and position the tip at a corner of the cookie. Put enough pressure on the bag so that the icing comes out and start moving towards the direction you’d like your icing to flow at the same time. About a centimeter after you’ve begun your outline, start lifting the piping bag away from the cookie, so that the icing just falls onto the cookie. Start coming back closer to the cookie when approaching another corner. If the cookie is more intricate, or has more corners, you may not be able to just let the icing fall as there won’t really be room to. Also start to apply less pressure as you approach the corners. While decorating, every once in a while I twist and tighten the top part of the bag to create pressure so that the icing flows well.
Flooding/Filling In Cookies:
When your cookies are ready to flood use a #3 – #5 sized piping tip. The larger the cookie the larger the tip. Start at one area and quickly zig zag back and forth until you’ve covered your cookie. Don’t worry if you haven’t filled in every little spot; speed is more important at this point. If there are a few spots that haven’t quite filled in once you’ve basically covered the whole cookie, use your piping bag, a toothpick or a paintbrush (used only for food), to push the icing around and fill in the gaps.
If you would like to add more icing colors to your cookie so that they ”meld’ into the base color, you need to add it right away. The base layer starts to dry quickly so you need to add your next colors as fast as possible. For example, I added these two black lines and one colorful line and then drag a toothpick through them.
The ‘eye’ of the butterfly is then made by layering a few colored dots on top of each other, with the white or light color second last and black last. Dots are easy to make; position your piping bag straight above the area you’d like to pipe and gently apply enough pressure so that just a dot comes out of the tip. Stop the pressure on the bag and lift it away. Take your next color and keep layering, making sure that your dots get smaller each time.
Fill in each wing or every two wings at a time.
Packaging and Storing Cookies:
Let the cookies dry for 24 hours before you package them.
If you’d like to store them in tupperware instead of packaging them, stack them with the largest cookies on the bottom and the smallest, most delicate ones near the top, and insert parchment paper between each layer. Store in a cool, dry area. I try to make mine no more than one week in advance, and advise people to eat them as soon as possible! They should be eaten within one month for sure. Some people claim they are fine even up to 3 months, however, I’m a firm believer in “the sooner, the better!”
I hope this tutorial has helped you! I welcome any questions or feedback… Have I forgotten to mention something? Do you need clarification on anything? Please ask or let me know!
If you like learning with video, you can also find me on YouTube, by clicking here.
Have fun creating!!
xo,
Marian
For some other butterfly cookie examples see this older post here.
lekaa says
thank you too mach
lekaa says
it is so good thank you
Elizabeth says
Your cookies are beautiful and I’m excited to try this! Quick question in terms of timing. If I would like to bake a version with my friend’s initials on top of the original layer of icing and bring them somewhere as a gift, how many days in advance should I do everything, and how do I store? Could I do the following:
Day 1: Bake cookies – store at room temperature?
Day 2: Outline and flood cookies – leave out to dry for 24 hours
Day 3: Decorate the tops of cookies – leave out to dry again for 24 hours, and then store in airtight container between parchment paper until I serve them?
I’m just wondering if leaving them out for those two days will dry them out?
Thank you so much in advance.
marian says
Hi @ Erica: I have a cream cheese icing recipe in the recipe section above, if you’d like to try it.
@ Elizabeth: Day 1; yes
Day 2: yes
DAy 3: no, please see drying video below and these other posts will help. xo
https://sweetopia.net/2012/01/video-how-to-dry-cookies-decorated-with-royal-icing/
https://sweetopia.net/2011/11/cookie-making-schedule-free-printables-ballet-tutu-cookies/
marian says
Hi @ Carol McNamara:
Here’s what I do when my cookies get spots; https://sweetopia.net/2011/07/how-to-avoid-spots-on-icing/
I can only speak about royal icing though, as that’s what I use. xo
Reggie says
Amazing decoration. I plan on baking some this weekend. Thank you so much for the lovely instruction s.
cupcakesinrome says
Hi,
I’ve been wanting to try your royasl icing recipe for ages, but certain ingredients are hard to come by here in Italy.
How many cookies does your recipe above cover? Because it sounds like a huge amount…
I’d like to use it just for decorating some cupcake toppers or a few cookies. Would you say that I can half the recipe, if not even half it again?
How long does the icing keep and how is it best to store it?
Thanks!
marian says
My pleasure, @ Reggie, thanks for your comment!
@ cupcakesinrome: Yes, the recipe covers about 30-40 cookies (depending on their size of course). Yes you can quarter the recipe.
Here is a post for you on storing the icing; https://sweetopia.net/2011/01/how-do-you-store-royal-icing-and-how-long-can-you-keep-it/
Audrey says
Is a paddle attachment necessary for mixing icing?
Also, is there a quicker way to dry these cookings…rather than waiting 24 hours?
marian says
Hi @ Audrey: The paddle attachement is best for incorporating the least amount of air in the icing, but you can use other attachments.
Use a dehumidifier and A/c in the room you’re decorating in, and they will dry faster. Some people swear by putting their cookies in an oven with only the oven light on and some people love fans.
Hope that helps!
Megan says
Marian,
My passion is baking and would like to know how to take my experience to the next level. Currently, I do the home baking and family parties but want to take it up a notch. Not so much as a business but more of a professional style of baking. Any ideas? I love your website 🙂
Jessica says
Would you recommend using fondant as part of the decorating of the cookie? My son’s birthday theme is Johnny Tractor and the cookies i’m planning on making have a leaping deer in the center. Should i start outlining the deer first and then flood the rest of the cookie including the deer (it’s a John Deere Logo) or would it be better if i’d cut out the deer out of fondant and place it on top of the royal icing?
Jennifer says
Do you need to store the iced cookie in the refrigerator to dry?
marian says
Hi @ Megan: Have you seen One Tough Cookie’s blog? She writes blog posts here and there about selling cookies as a business.
@ Jennifer: Here is a post for you:
https://sweetopia.net/2012/01/video-how-to-dry-cookies-decorated-with-royal-icing/
Esther Oh says
I was told that before flooding the cookie, you probably want to water the icing down, a little bit, so that it isn’t as thick. Do you have a suggestion on how much water to add or what the consistency should be like?
marian says
Hi @ Esther Oh: Here is a video for you:
https://sweetopia.net/2011/02/video-royal-icing-consistency-made-easy-the-10-second-rule/
Malki says
Hi Marian,
Just wanted to pop by and say a huge THANKYOU for the gorgeous cookie ideas and tutorials that you share!! I love just scrolling through your posts to check out the amazing things you do- its seriously my favourite pastime 😉 You really inspired me to take my cookie decorating beyond just a hobby so thanks again 🙂 🙂 🙂 🙂
marian says
Oh yay, thanks @ Malki, for making my day! 🙂
Andie Gee says
Hi Marian,
I am in my mid-forties and following my passion by going to culinary school to study pastry arts. I just wanted to tell you that I have used your royal icing recipe over and over and it never fails to give me the perfect consistency. Your tips have helped me to understand how to create professional and beautiful cookies. I’ve even shared your site with the faculty and staff at the culinary institute! Thank you so much! It’s very appreciated.
Christina says
Hi Marian!
I Love your site- so inspiring! I really appreciate all the tips…
I’m actually so excited that you live locally!! LOL – it always just makes you feel better when you realize the inspiration is “home-grown” and not half a world away =)
So my question is: I see your meringue pwd in a bag… do you buy it from bulk barn?!? I’ve always been tempted to try it but am worried it won’t have the same silky consisencey as the Wilton stuff….
any thoughts?
Ps. do you order your americolour online? where do you find it around here?!
check out my fb page or site if you’d like! http://www.thecocoacakery.com or facebook.com/thecocoacakery
thanks!!!!
Marian (Sweetopia) says
Hi @ Christina:
Nice to see you’re nearby! I have used bulk barn meringue powder but do prefer buying it at 40% off at Michael’s. I do buy Americolor on line most of the time as I’m not usually organized enough to drive to Toronto to get it. Golda’s Kitchen has it. I’ll go visit your page now. Thanks for visiting me here! xo
Marian (Sweetopia) says
HI @ Andie Gee: That’s wonderful! Nice to hear that you’re following your passion as well! xo
Jamie says
First of all I want to say “I love your work”. I am using a recipe for royal icing that I found on the web, and let me say, I don’t think that I’m doing this right. What does the cream of tarter do to make your icing different? Does using royal icing on cookies that have been frozen then thawed have any effect on their freshness since that need to dry 24 hours? Can you give me a good sugar cookie recipe that works well with royal icing (considering the drying time)? Thanks so much.
Jamie says
A follow up to my last post: I’m sure I’m not doing this right. I used a recipe for royal icing from Martha Stewart. I followed it carefully. The piping around the cookie didn’t go very well. That should have been my first clue, but I thought I was just rusty at piping. The icing flowed well. I was able to do the marbling fine but when I looked at my cookies and tasted them they were not glossy like yours they had a gritty texture. Something like chalk or compressed powder sugar. Is it because I didn’t use crème of tarter, did I mix the meringue powder to long before I put in the sugar? Help I need to figure this out before the end of April(I’m decorating cookies for a wedding) PLEASE HELP.
marian says
Hi @ Jamie: Cream of tartar helps stabilize the icing (helps it set). If you freeze cookies and let them thaw, make sure they are not moist when you decorate them. You may need to leave them at room temperature until moisture from freezing has evaporated. My sugar cookies and drying time are in the recipe and tutorial section. (video on drying them as well).
Which Martha Stewart recipe did you use, @ Jamie? Besides teh recipe, it could be that you mixed your icing too long. Did it look like #3 here? https://sweetopia.net/2010/12/10-keys-to-cookie-decorating-success-or-10-mistakes-to-avoid/
Jamie says
This is the recipe I used http://www.marthastewart.com/348234/royal-icing. My icing does look like #3. Your cookies look like they have a shiny finish, mine do not. How do I achieve that look? Thank you, jamie
marian says
@ Jamie: That means it was overmixed. (been there, done that! 😉
Try my royal icing recipe to see if it shinier than the one you tried. I also wrote a post about it here (at the bottom of the post):
https://sweetopia.net/2011/11/gluten-free-coconut-cupcakes-with-coconut-frosting-shiny-royal-icing/
Jamie says
Thank you for your insight. I’m going to try your icing recipe, and I’m going to try the icing with corn syrup (just because I have some in the cupboard). I have a little time to practice before the wedding. You are so kind to share your recipes and experience with the world. Thank again.
Stephanie says
Hi, your cookies are fabulous! Can you tell me where you bought your butterfly cutter?
I will try to do butterfly cookies like yours when I will have the cutter.
Thank you very much 🙂
marian says
No problem, @ Jamie: Have fun decorating!
Hi @ Stephanie: I’m sorry, I don’t remember anymore where I bought that one, it’s been so long. I would do a google images search of ‘butterfly cookie cutter’ and see if it comes up. Good luck!
Stephanie says
Thank you.
I look in Google for an hour, but nothing 🙁 Thank you for your quick answer. 🙂
marian says
Aw, that’s too bad @ Stephanie! It was many years ago that I bought it… If I see it again I’ll leave a comment here and insert the link in the post.
Stephanie says
Thank you and congrat for your beautiful work
Krystle says
Hi Marian! Is the icing supposed to dry pretty hard? I made this icing but some of the icing on the cookies dried really hard, almost too hard to enjoy eating and I’m not sure what I did wrong. Any advice?
Laurel says
Hi there,
I am wanting to do marble icing on a cake with chocolate and cream cheese frosting. Does the toothpick technique work for this?
Thank You,
Laurel
Marian (Sweetopia) says
Hi @ Krystle: I haven’t found that with my cookies, but it’s hard to say without actually comparing yours/tasting it! Send me a cookie! hee hee – that would be fun!
The only thing I can think of is the environment you’re working in – is it really dry where you are?
@ Laurel: The icings will be thicker, so the marbling will look different but can still be done.
Simone says
I love your handiwork. Always lovely. I’m still learning and getting inspired! I would highly recommend Bridget Edwards website especially for the US people. She has some icing tips and a huge cookie site ( but has a two step icing preference-outline and flooding). She can be found at bakeat350.blogspot.com
Marian (Sweetopia) says
Yes, @ Simone, she is a friend of mine. I love her cookies and she recently also published a book; https://sweetopia.net/2012/10/interview-with-bridget-edwards-author-of-decorating-cookies/
Stephanie says
Hi,
Is it that cutter kit (second one in the right side)?
Thank you for your help, it’s really appreciated
Stephanie says
http://www.cakesaroundtown.com.au/catalog/cookie-cutters-butterfly-cookie-cutter-p-5452.html
marian says
Hi @ Stephanie:
Close but not exactly. I have that set and that butterfly is narrower. If you can’t find this one, you could probably stretch the cutter a bit.
Autumn says
When you let the cookies dry for 24 hours, do you need to try to cover them without touching the icing?
marian says
Hi @ Autumn:
Here is a video for you:
https://sweetopia.net/2012/01/video-how-to-dry-cookies-decorated-with-royal-icing/