Cake decorators - what icing do I use on biscuits?

[SuperBunny]

I often pipe icing on cookies (for example last batch were daisies with different types of leaves) and use water/ lemon juice and icing sugar because it is easy but it doesn't give a very professional finish.

So, what should I use? Needs to be pipeable but set smooth and able to act as glue for sanding sugar etc.

Also, how does one transport biscuits that have been decorated?

tia

Not very good pics on my profile.

When I've done them for school fetes and the like, I've used royal icing sugar (make up as though making glace icing, colour if desired) because it dries hard and then they don't smudge everywhere when you transport them.

Depending on the number, I've done all sorts from putting layers of greaseproof between them in a box, to having one or two in cellophane bags with a ribbon. Depends as well on how far you're taking them, don't think I'd entrust them to the post like this!!

Thanks Misshardbroom. I did wonder about royal icing but it seems so stiff. I think I was hoping for something a bit more drizzleable. I'll give it a go next time although my next cookies will be for a baby shower and I can't get royal icing sugar so would need to use egg whites and can't if there are pregnant people and toddlers. Hmmmm

Anyone else?

I do royal icing, thicker version to pipe the shape then runnier to flood it.

Royal icing, in two consistencies -- a thicker one to outline and a runnier one for filling in. Which is a bit of a faff, admittedly, but is the way to get a professional result.

You can get merriwhite (dried pasteurised egg white) to make royal icng which is safe for children/pregnant women.

LOL, beat you Port!

SB google Peggy Porschen for inspiration!

I feared the answer would be royal icing. Thanks.

Can I get that in the US, CoV? When I have asked for powdered/ dried egg whites in various stores here they always go

Peggy Porschen cookies are exactly what I want to make! thanks.

Dried egg white is the current celebrity trend to stay skinny so try health food shops if not suoermarkets or cake decorating shops. It is the yolk of the egg that has all the nutrients so you can make omlettes etc with just whites (or powdered whites) and fill up without gaining weight!

This is a very good book on cookies.