Christmas is coming and I'm getting ready to start making my cookies. I do a lot of decorating on my sugar cookies and was wondering what is the best way to thin Royal Icing? I want to be able to pipe it as if I were outlining the edge of the cookie, but I want it to hold it's shape and the royal icing is a little too stiff to pipe comfortably and consistantly. It tends to want to break and I'd like to be able to pipe nice smooth lines. Or do I use royal icing....should I be using something else??? I've heard everything from water to corn syrup. Any help would be much appreciated.
One cannot think well, love well, sleep well if one has not dined well. unknown
