Yeah, is there a trick to making cookie icing that won't screw up at room temperature? I'm tired of bringing to the holiday table cookies w/ melted icing- the icing melts and sticks to the cookie above it druing delivery, ruining hours of work. I stack them in tupperware containers.
Don't stack them. Let them sit uncovered for several hours so they crust over. Change the type of fat you use to one that doesn't melt at room temperature. Reduce the amount of liquid.
The ultimate frosting for decorated cookies is royal frosting. It remains glossy and gets rock hard. You can get some amazing results by using the flooding technique. Take a look at these links:
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