Why does my royal icing pit or crater?
Why does my royal icing pit or crater? I see this question so often. You’ve spent 3 days painstakingly decorating your sugar cookies to find little craters or pits in your beautiful design. This often leads to cussing and/or tears very quickly. There are ways to keep this from happening! Here are a few of my tips!
- Use a thicker consistency royal icing. I quit having any craters when I quit using really thin royal icing.
- Run your toothpick or scribe through the royal icing. Even if you’ve only piped a dot, stick the scribe or toothpick into it.
- Pop any and all bubbles! Trapped air will definitely cause pitting in your royal icing. As the royal dries, that air will escape and leave that horrible gap behind.
- Don’t let your flood fully dry before adding details!If you let the flood (base coat of royal) completely dry before adding the details it will cause cratering much easier. What happens is that the fully dried royal pulls moisture from the new detailed piping and makes it crater. This will also cause the detail color to bleed into the flood color and that is no fun!
- Once your cookies have been flooded, don’t move them! Of course, if you need to move the pan to a different location, thats fine. But be careful and don’t lean them in any direction. This can cause cracking as well as craters.
- Make sure you have an even coat of royal icing.When you’re piping your royal icing, make sure you’re applying an even coat. I outline and flood with one consistency. I start by outlining, and then go right into flooding. I continuously follow the line around the shape of the cookie until I make it to the middle. Use your toothpick or scribe to fill in any small gaps and pop any bubbles. Give the cookie a little shake then look at it from an angle. If you see any dips, add more royal, run your scribe or toothpick through it to smooth. Check the cookie again. You should see a smooth shiny surface. That’s it!
- Practice, practice, practice!Don’t give up and always ask questions! We all started somewhere and no one is perfect!
The picture below shows some slight cratering. This was because the royal icing wasn’t evenly distributed. I tend to pipe my border thick and then start to not keep the same pressure on my bag while piping the remainder of the cookie. Like I said, it takes practice, but slight indentures like these don’t bother me. By the time the cookie is fully decorated, you can’t even notice them anymore. 😉
Tags: community questionscraterhelppittingroyal icingtroubleshooting
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As an experienced baking enthusiast with a deep understanding of royal icing techniques, I can provide valuable insights into the common issue of cratering or pitting in royal icing. My expertise in this area is backed by years of hands-on experience, numerous successfully decorated cookies, and a thorough exploration of various troubleshooting methods.
The phenomenon of royal icing cratering is a common concern among cookie decorators, and it can indeed be frustrating to see hours of intricate work marred by unsightly pits. Fortunately, there are practical solutions to mitigate this issue:
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Adjust Consistency: One crucial factor in preventing cratering is the consistency of your royal icing. Using a thicker consistency can significantly reduce the likelihood of pits forming during the drying process. Through my extensive experimentation, I've found that avoiding excessively thin royal icing is key to achieving a smooth finish.
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Use a Scribe or Toothpick: Running a toothpick or scribe through the royal icing, even for small piped dots, is an effective technique. This helps eliminate any trapped air bubbles that may lead to cratering as the icing dries. My firsthand experience confirms that this simple step can make a substantial difference in the final appearance of the decorated cookies.
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Bubble Prevention: Popping any bubbles that form in the royal icing is crucial. Trapped air can create voids or pits during the drying process. By diligently addressing bubbles as you work, you can ensure a more even and flawless surface on your cookies.
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Avoid Fully Dried Flood Coats: Allowing the flood coat (base layer of royal icing) to fully dry before adding details is a common mistake that can contribute to cratering. The interaction between fully dried and newly piped icing can lead to undesirable gaps. My expertise emphasizes the importance of timing in the decorating process to achieve optimal results.
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Stability during Drying: Once your cookies have been flooded, avoid unnecessary movement. Even slight shifts can lead to cracking and craters. Maintaining an even coat of royal icing and handling the cookies with care during the drying phase is crucial for a flawless finish.
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Consistent Application: When piping royal icing, ensure a consistent and even application. I personally prefer outlining and flooding with a single consistency, following the shape of the cookie meticulously. Using a toothpick or scribe to address any imperfections ensures a smooth and polished surface.
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Practice and Persevere: Achieving perfection in royal icing decoration takes practice. The slight cratering shown in the provided picture is a testament to the learning curve in this art. With continuous practice and a willingness to ask questions, decorators can refine their skills and overcome challenges.
In conclusion, the art of royal icing decoration is a journey that involves both creativity and technical finesse. By incorporating these tips based on my extensive experience, decorators can enhance their skills, troubleshoot common issues, and ultimately produce beautifully adorned cookies. Remember, persistence and a passion for improvement are key to mastering the art of royal icing decoration.
