Are you having trouble working with your royal icing?
Trouble such as....
So what is the problem?
Your icing is TOO THICK.
What is the solution?
Thin out your icing. A lot. I learned this from http://www.sweetsugarbelle.com She said your icing should be about the consistency of shampoo, and this one statement has changed my cookie decorating life forever (Thank you Ms.Callye!! )
Here is what those blobs will turn into if your icing is of proper consistency:
Smooth, round, non-blobby, non-pointy drops of perfection!
The best way I have heard to thin out your icing is also recommended by Sweetsugarbelle
Shpritz it! This technique was developed by onetoughcookienyc and it has also changed my life forever. Thank you Ms.onetoughcookienyc-I don't know your name (hi, I'm Michele!)
And my final tip in this post that I have recently learned:
If you want to make a defined area when working with properly thinned out icing, such as "quilty looking squares".... you need to let alternating areas dry a little before doing the bordering areas. Because if you don't, they will end up all running together like this:
when what you wanted was this:
I hope this was as helpful for you as it was for me! :)