Comments on: Meet Meaghan!

By: Diane Moretti

Diane Moretti — Sun, 20 Oct 2019 20:06:28 +0000

I am new to decorating, trying to soak in all the info I can! Her book looks like an invaluable tool. I will definitely try the Rotal-ish icing. The icing is most certainly the trickiest part!

By: Angela

Angela — Mon, 05 Nov 2018 06:28:30 +0000

If I would prefer not to use meringue powder and use egg whites what would the # of whites used instead, please? Also would anything else change if we use egg whites instead?

By: Rachel katzman

Rachel katzman — Wed, 16 Aug 2017 17:14:00 +0000

I’m so glad to see shortening in a royal icing recipe!! Everyone else says oil is the devil of RI, but it allows the icing to dry well w/o it being rock hard. The hard icing completely interferes w/the taste and texture of my cookie. Meaghans recipe, which is mine too, is soft to bite into as it blends nicely w/the cookie as you chew.

Yay for confirming that oil is not the enemy!

By: Jeannie

Jeannie — Wed, 12 Oct 2016 19:23:00 +0000

Dear Callye, Like your blog. I get some good info. I only bake for family gift giving. Planning a big unicorn cookie party for my grand niece’s 1st birthday party. So want my decorations to be pretty. Suggestions will be appreciated. How does this RI recipe with shortening compare with using glycerin? Is this RI softer? I don’t like crunchy RI but I do want it to dry enough to stack my cookies. My RI with glycerin added is hit & miss. Please help. Thank you.

By: Inez

Inez — Sat, 13 Feb 2016 19:16:58 +0000

Can’t wait to try this recipe out!

By: Stephanie Molina

Stephanie Molina — Wed, 14 Jan 2015 02:08:01 +0000

Hello! !
I just wanted to say that I have looked everywhere online for a royal icing recipe that will not get rock hard but tastes great and I can still stack or package them. I’m new at making homemade cookies and wanted them to come out perfect and delicious! Your icing IS IT! !! I’m so lucky I found your website! Thank you soooo much!
; )