The sugar cookie dough took a couple of tries to get right and I’ve used it for the last five years without any issues. Now, this Royal Icing situation is completely different. I searched for YEARS until I found something that works for me. Not only for taste, texture and mouth feel when you bite into my cookies, but also for the climate I live because, yes these things matter.
So I played around with a lot of different ideas. Some things worked, some things didn’t. I had to research what the heck several different kinds of royal icings were. Frankenfrosting was the most interesting one I found. I tried Sweet Sugarbelle, and several others and so natural I combined different things from each of these amazing bakers and came up with what’s below. My cookies are hard to touch but have a soft bite and its amazing!