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Royal icing traditionally dried to a solid hard crack, since it was originally intended to preserve the item underneath. As our tastes change over time, so has our preferences. This recipe creates a royal icing with a soft bite. This recipe is easy to work with, dries quickly and beautifully. Dried cookies can be packaged and stacked with no issues. Read about our recipes HERE. This is the exact recipe we use for our business.
- This is a digital file. No physical items will be sent. After purchasing, you'll gain instant access (via email) to download these PDFs and use them for whatever you'd like.
- Due to the nature of digital products, no refunds are provided. Please save a backup copy of your files and treat these like cash/gift cards. We do not provide support for lost/misplaced files after 30 days.
Things to keep in mind:
- Recipe is by WEIGHT (grams), NOT volume (i.e. cups). Please have a kitchen scale ready. Weight measurements ensure accuracy and consistency in baking. 1 cup (volume) measurement can be 90 grams or even up to 120 grams based on how settled your flour is-- that's a huge difference!!
- This recipe also includes some tips/tricks, including advice on how to make fluffier icing for piping 3D details like flowers
By purchasing this recipe, you are agreeing to the following:
- This is a royalty free recipe & our intellectual property.
- You are free to make this finished product for sale.
- You may not sell or transfer the recipe to someone else. Please refer them to the listing to purchase their own recipe.
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