I baked 455 gingerbread cookies for my office mates for Christmas a couple of years ago. I wanted to do a colored royal icing. I got Wilton paste colors and tinted what was (when made in white) a VERY dependable royal recipe.
The icing turned to DUST! I couldn’t touch the icing or stack the cookies without the royal disintegrating on contact. I saved the cookies by scraping off the royal which left traces of coloor (but not 3 dimensional texture) on the cookies. They still tasted great - Nick Malgeri’s Gingerbread recipe works every time.
Has anyone successfully made tinted royal icing? If not, I’m sticking to white. TIA.