Well. I never really know how to start my blogs, so if you’ve been reading for a while, thanks! Anyway let me just get right to the juicy juicy information!!

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So for a good year or two I struggled with cookies, royal icing, and just getting all of it to work for me. And finally after my first set of cookies in 2016 I think i’ve figured it out. Here’s a quick summary of my YouTube video on consistency.

stiff consistency

used for: flowers, leaved, borders, and to add dimension or details to your sugar cookies

-when making stiff consistency royal icing, I literally take a glop of icing in the same exact for as I whipped it. I don’t add any water, nothing, except color if I need to.

-stiff consistency royal icing should hold it’s shape when piped and will usually dry on the surface very very quickly

medium consistency

used for: writing, adding borders, and outlining

-when making medium consistency royal icing, I usually add approximately 1/4 to 1/2 teaspoons of water, the most obvious way to tell that your medium consistency royal icing has reached the perfect state is when you drag your spatula through the icing , the icing should stick to your spatula and form stiff peaks

soft consistency

used for: flooding (mainly)

-when making soft consistency royal icing I usually add twice as much liquid as I do when making medium consistency royal icing

-soft consistency is reached when the icing falls off your spatula and forms a ribbon, when the ribbon drops back into your bowl it should blend right back in with the rest of the icing