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Dec 22, 2005 04:10 PM

Icing Cookies on a Rainy Day - Help!

  • j

Tonight I'll be icing the butter and gingerbread cookies I've made for the holidays. I was planning on using royal icing. However, I've heard royal icing doesn't do well in high humidity, and wouldn't you know it - today the humidity here is over 90% thanks to one of the SF Bay Area's classic winter rain spells.

So. What to do? I'm taking these cookies on an out-of-town trip, so I need an icing that will stack well and be very portable. Can anyone suggest a good alternative icing? Or a way to make the royal icing work? (I've contemplated using a hair dryer). Any suggestions are greatly appreciated!

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  1. I had a problem with my Royal Icing last night as well. It came out runny... :P

    I use a simple recipe of 1 Beaten Egg White, a Table Spoon of Sugar and 2 Cups of Powdered Sugar. What I did is add a bit more sugar and then refrigerate for about half an hour, covered, to allow it kinda settle. Then, I added a teeny bit more sugar, and piped it quickly.

    The icing was still a bit runny, but it harded up REALLY nice and stuck on to those gingerbread men like nothing else! :)


    1. My mom always uses 1 stick of butter, most of a box of confectioners sugar and approximately 1/4 cup of milk. You start creaming butter and sugar and slowly adding the milk until you've beaten in most of the box and get a creamy consistency. You can then split it up and add different colors.

      She always uses this for the sugar cookies. If you want to add any sprinkles, you need to do it when the frosting is first put on the cookie.

      She stores them in tupperware with wax paper between them after they dry.