I've always loved baking cutout sugar cookies. I love rolling out the dough and piping on the icing. And while I've mastered the actual cookie part, I had yet to figure out the perfect consistency for the icing. I had never been able to get it perfectly smooth and they never would dry properly. But this weekend, it happened. I figured it out thanks to Sally's Baking Addiction.
She had a very helpful video listed in her recipe that helped me to see the consistency that the royal icing needed to be and that was the gamechanger for me. The best part is that with this recipe, you don't have to make two versions of icing - a thick one for outlining and a thinner one for filling in. This is the perfect texture for outlining and filling in.
Now that I've got the icing figured out, I have decided to dedicate my life to proper piping technique and making pretty cookies all of the time. Because I've got plenty of time for that, right?