Ask Marilyn – “Royal Icing”

by Marilyn Markel in Learn


Have questions about a recipe, cooking techniques, cooking tools or ingredients? Hosting your first dinner party or holiday gathering and need some ideas or tips?

Marilyn, our Cooking School Manager, is here to answer all of your cooking questions. We will protect your anonymity so feel free to ask anything, even the questions you never dared to ask about cooking. From novice to pro, this advice column is for food people, by food people.


Ask the questions you want answered!

Email CLASS@SouthernSeason.com with subject, “Ask Marilyn”


Reader Question:

How do you get the royal icing to stop at the edge of a cookie?
- Erica

Marilyn’s Answer:

Erica,
The technique to accomplish this is called pipe and flow, and it’s easy! Make some royal icing that is a little stiffer, and put it in a piping  bag with a round tip, or just cut a small hole in a disposable piping bag or ziplock bag, and pipe the icing around the edge of the cookie.  You can also pipe down the middle of the cookie if you want a two color (or more!) cookie.  Let this dry a few minutes and then make some looser, more liquid royal icing that will “flow”. Spoon this icing onto the cookie, and as you spread it around it will flow to the edge of the cookie and stop at the icing you piped before. 
Thanks!
Marilyn


This technique will  be taught during the following classes:

Charleston
Adult Cookie Decorating 12/22 12:00pm
Adult Cookie Decorating 12/22 4:00pm
Kids in the Kitchen: Pizza & Holiday Cookie Decorating 12/24