Ty I wish I can show u what I just did with the ones I did.. ur royal icing works for me I will continue to use it that way

What is the recipe for the Icing?

Hi! I'm SO sorry I'm just now getting back to you. Somehow I didn't see your question until now! Here's my royal icing recipe (in case you still want it!) kzfaq.info/get/bejne/hZiWqqdklbGwqIE.html Thanks!

Hi Natasha! So sorry I missed this comment, but I'm so glad the icing worked for you! Let me know if you have any questions and I'll get back to you much quicker this time! 💕

So my icing gets stuck in my bag like even with flood I can’t get it to come out at a steady pace. It will stop coming out and no matter how hard I squeeze it just is stuck and i don’t know why. I sifted my icing so there is no lumps that I’m aware of, I’m using a #2 tip, the only thing odd with my recipe is the kosher salt it’s think pieces so maybe but I’m just having issues. When I went to switch tips I noticed that the tip was hollow, the bag had icing but it wasn’t going to the tip, I’m just confused, any advice

That means so much, Kathy!! I really appreciate it!

Thank you so much! That means a lot! 💙

Ahh, I love hearing that, Sue. I'm so glad!!

Hi Lisa! I'm so glad this video helped! I remember being confused by that too when I was first starting out so I definitely wanted to touch on it in this video.

Same here. Thank you for explaining that!

Thank you so much, Maria! I really appreciate that!

That's so sweet - thank you so much!

Ha, thanks! I hope this video was helpful! Figuring out consistencies was the big turning point for me so I hope I put some useful info in here! 💙

Thank you so much!

Hi Kristen! Thank you so much! I almost always use a tip 2 to outline and flood, so that's probably what I'm using here. And I'm so glad the 20 second consistency worked for you! As far as what I do, it really depends on the designs and how much I need of different consistencies. I'll usually make my 20 second icing first, flood all my cookies, and then take the rest of my icing and thicken it up with powdered sugar for detail work. The 20 second icing won't hold its shape well at all for details, so I would definitely thicken it up first. I hope that helps - let me know if you have any other questions!

Thanks so much!

Getting deep red and black can be so tricky! What I do is add enough color to get it close to what I'm looking for, and then I let it sit for awhile. The color will continue to develop as it sits. I think that's key to getting vibrant shades! I try to add as little color as I can to get it to this point because the icing can start to taste bitter if you add too much coloring. Let it sit for 1-2 hours and it should darken up significantly. And even if it's not as dark as you'd like in the bowl, usually once it's on the cookie it will look even darker. Good luck!

I'm so glad!

Rocio Mercedes Of course! Thanks for watching! 😊

Hi Andrea! Thank you! I've heard of people waiting just until the bottom layer crusts over (so 30 minutes to an hour), but I like to give it more time. I usually wait a few hours at least, just to be safe. Good luck!!

Thanks so much!

Hi Shereen! For stenciling, you'll want to use stiff royal icing. If it's thinner than that, you'll risk it getting underneath the stencil and smearing the design. I hope that helps!

Hi, thank you so much! I'm so sorry for my late reply. It really just depends on if you want the border to be visible or not. If you want it visible, you'll want to use piping consistency to outline. If you want it to flow together with the flood, 15 or 20 second icing will do that. I hope that helps!

Hi Mel! I'll put my cookies in front of a slow fan to help the dry time. I know a lot of cookie decorators use a dehydrator which can speed it up even more, but I haven't ever tried one of those. I hope that helps!

@@SharilynsCookieStudio thank you!

Hi Lorrecia! I'm so sorry I'm just getting back to you. Somehow I missed your question! On the cookie where I'm icing it using 20 second consistency, I don't change the piping tip for flooding and outlining. That's what makes this consistency the best for flooding (in my opinion) because you're able to do both with the same icing! If you have any other questions, let me know and I'll get back to you much quicker! 😂

Hi Gladys! That's so sweet; thank you! I think I'll do a video soon on how I color my icing because I've had several requests for it lately. Reds can be SO tricky! Try to make sure you're not coloring way more icing that you'll need, because it can be hard to get the deeper shade, and the more icing you have, the harder it is. Also try to color the icing to a more muted shade than what you're looking for, and then let it sit for awhile. With reds, the longer the better. Sometimes I'll even let it sit overnight, and as it sits, the color will deepen. It will also darken up some after it's on the cookie, so keep that in mind too. It's also helpful if you have leftover icing that's already colored different colors, and you can just add red to it. That way you're not starting with stark white. I hope that helps!

Hi Lisa! If you're starting with piping consistency and you have the entire recipe's worth, I would add about 1 TBS at a time to try to get it to flood. Definitely go slow with it! I'm not sure how much you would need to add, but probably not more than a couple of tablespoons.

Thank you Sharilyn. I’ve always been so scared about doing cookies and royal icing decorations but I feel your videos really break it down and make it extremely approachable. Thank you

@@OperaLuv16 That makes me so happy, Lisa! That's why I make these videos. Thank you for sharing that!

Hi Hosanna! You'll want to use a thicker icing, like piping consistency, for writing. If you use 20 second for writing, it's not going to hold its shape well. Piping consistency will work great!

Hi! Yes, you can definitely use the same icing to outline and flood. I do it all the time with 20 second consistency icing. If you go to minute 3 in this video I demonstrate what that looks like!

@@SharilynsCookieStudio this video actually became my reference video for icing consistencies ... Thank you 💝😍

@@MannoulaElLeithy Oh, this makes me so happy to hear! I'm so glad it's been helpful!

Hi Andrew! I usually don't have to add much water because I almost always start with piping consistency. A lot of times I'll just put my spoon under the faucet and add water like that (not even getting a spoonful - just wetting the spoon, and doing that a few times), because I just really don't need to add that much. I fill with 20 second consistency... so just a bit thinner than piping consistency. You just have to make sure the icing will eventually settle in the bowl. If it doesn't, then you won't get a smooth surface on your cookie. I hope that helps! Let me know if you have any other questions!

Hi Natasha! I've never actually made soccer ball cookies, but if I did, I would do all the black icing first and let that dry for as long as possible... 4 hours or longer ideally. Then I would go in with the white. Also, adding too much color to the icing can cause color bleed, so for black I only color until it gets to a medium charcoal color and then I let it sit to develop for awhile. It will darken up as it sits, and it will also darken up after it's piped on the cookie. Those are my initial thoughts. I hope that helps!

Hey Stacey! I'm happy to answer any questions! Yes, I mix to piping consistency. It's hard to give an exact time on how long to mix because peoples' mixers are probably on different speeds, so it's good to keep an eye on it and stop mixing when it reaches piping consistency (that's what I do). Once it thickens up some, you can stop the mixer and check to see if there are medium peaks that keep their shape. If so, you should be fine to stop. If it's not quite to that point, mix for another minute or so. I hope that helps!

Hi! What's going to determine the consistency is how long you mix it. Shorter = flood, longer = thick, and in between that = piping. I usually mix it until I can tell it's piping consistency. If you check it and it's too thin, just mix it for another minute or two and it should thicken up to piping consistency. I hope that helps!

Hi Regina! One thing that helps me is to just use enough color to get it to a diluted version of what you're looking for, and then cover it and let it sit for awhile. Sometimes even just 20 minutes or so will help, but for colors like black and red, I'll let it sit for a few hours if I can. The color will develop as it sits. Also, you probably don't need it to be as dark as you think. A lot of times, my black icing is closer to a deep charcoal color instead of a true black. It always looks darker once it's on the cookie. I hope that helps!

Hi Annette! Once the icing is made, I separate out how much of each color I'll need in bowls and color each one separately. You can also use one bowl and go in the order light to dark on your colors and you don't even need to rinse the bowl in between, which saves some time! I'm just never coloring that much icing so I separate them out. If you have any other questions, let me know!

Hi Mary! I always mix by hand when adding powdered sugar to thicken up the icing. Usually it's not a huge amount of icing so mixing by hand works great.

My go-to tip is a number 2, so it's probably that! 😂

Hi! I'm sorry for taking so long to get back to you. Somehow I missed your question! I feel comfortable keeping my icing at room temperature for up to a couple of weeks. You will have to remix it to reincorporate it and bring it back to life, but a couple of weeks should be fine. For the fridge, I'm sure a bit longer is fine, but I do feel like I can notice a slight change in the taste after a couple of weeks, so if I'm making for someone that's the longest I'll go. If you're just using it to practice, you can keep it indefinitely and just remix it when you need it (I just wouldn't eat it). I hope that helps!

Hi Melissa! Usually I use a tip number 2 to outline and flood. Every once in awhile I'll use something different (either a 1 or 3), but I'd say 95% of the time it's a 2. I hope that helps! And welcome to the cookie world!!

Hi! Yes, adding color can slightly change the consistency. I always add my coloring first, and then adjust the consistency. And yes, I place my cookies in front of a slow fan for at least 20-30 minutes to help the icing set. I think it helps keep a bit of the shine too (they're still pretty matte, so I'll take any shine I can get). LOL I hope that helps!

Hi! Yes, I usually use one consistency now, which is 20 second. If you go to 2:45 in this video I show exactly what this is. I hope that helps!!

Hi Tana! I'm sorry I'm just now getting back to you. Do you mean cups for the whole recipe? Once you have the recipe made, you can adjust it from flood to piping to thick with just adding powdered sugar or water. If you're curious about how many cups of powdered sugar is in the recipe, 2 pounds of powdered sugar is equal to about 7 1/2 - 8 cups. I hope that helps!

@@SharilynsCookieStudio thank youb sharlyn...i think it'll help😊 will try and let you know✌🏻✌🏻

Hi! Yes, I've shared the recipe I use here: kzfaq.info/get/bejne/hZiWqqdklbGwqIE.html I hope that helps!

Hi Nicole! I don't think it's important at all! 😄I'm not sure how good royal icing would taste on other cookies, but it may taste great. If you give it a try, let me know how it goes!

Hi Whitney! For icing to be fully dry, I like to allow at least 8 hours, or overnight if I can. I hope that helps!

Thank you!

Hi Maxine! You can add color anytime after the icing is made. You can add it immediately, or if you aren't ready to use it, you can cover it and add the color when you're ready. Just remember if it sits for awhile you'll need to remix it before adding your coloring. If you have any other questions, let me know!

Thank you