Ask Nancy Archives
Do you have a baking, decorating or celebrating question for Nancy? Now is your chance to have it answered.
Check here each month, Nancy will select ten questions submitted by viewers and posting her answers here.
Royal Icing Questions
What type of icing can I use to ice cookies with?
Noelle - from Lynwood, IL
I would like to know whether I can use stiff buttercream icing, maybe with meringue powder added, in place of royal icing to make roses?
Pani Thuly - from Atlantic City, NJ
Hi, I've been watching your show for the past several months and I LOVE IT. I'm only in Grade 10, but I really enjoy decorating cakes. When making royal icing, is there any substitute for Meringue Powder, because I am not able to buy it where I live.
Melissa - from La Scie, Canada
I tried making flowers with royal icing like I saw you make on your show. I made them on a cookie sheet, but once they were dried, I couldn't get them to lift off without crumbling. I also tried making the flowers on a piece of foil, but the foil kept lifting when I lifted the decorating tip. What did I do wrong?
Sonja - from Youngstown, OH
How long does royal icing last, and can you freeze it?
Kim - from Suwanee, GA
Can you share a recipe for a delicious frosting for cookies that won't smear if stacking the cookies?
Linda - from Rochester , NY
You said that freezing royal icing is not recommended. Why? What happens if you freeze it?
Ricki - from Redding, CA
Nancy, I'm new to cake decorating, but I love it! What is the difference between buttercream and royal icing, and when do you use each one?
Amanda - from Shelbyville, KY
I am taking a cake decorating class and my instructor said not to use any plastic when making or storing Royal icing because it will break it down. Is this really true? I have a mixer that is all plastic – does this mean that I can’t use it to make the icing?
Kristen - from Logan, UT
I know you use a lot of royal icing for flowers. I have always heard that you cannot eat royal icing. Is this correct?
Cora - from Millersburg, KY
What does “flooding” using icing mean and how do you do it?
Dorothy - from Gladstone, Manitoba, Canada
Hi, Nancy. I am sending this mail from India. I simply love your drop flowers and would love to make them. The only problem is that I am unable to find Meringue Powder or egg white powder in India. Can I make royal icing with real egg whites then use that for the flowers? Will they be as well set as your flowers?
Medha - from Delhi, Delhi
I want a frosting that will harden when it dries (like the birthday letters at the grocery stores). Is there an icing out there or recipe to make one at home?
Angela - from Ventura, CA
How can I replace the meringue powder? I’m from Peru and we don’t have the product available here.
Mayra - from Lima, Peru
Hi, Nancy. I have a question about making royal icing. I made a royal icing following exactly the ingredients and procedure. After I got done with it, it was foamy. Then I started piping and it became watery. I even added corn syrup and it didn’t get stiff. I let it stand uncovered hoping to get it dry, but it turned out too wet. What am I doing wrong?
Donna - from Frankfort, KY
I am new to using royal icing and made it for the first time yesterday. How is it that 6 tablespoons of water is supposed to be enough to make this icing? It occurs to me now that perhaps you are supposed to mix the water with the powder, then, slowly add the sugar. Is that right? The recipe just says to combine everything and mix.
Maureen - from Killeen, TX