Royal icing craters are one of the most common and frustrating issues I face as a cookie decorator. I’ll pipe a clean design, only to come back later and find a crater — a small hole or sunken spot where the icing should’ve dried smooth.

Over time, I’ve tested multiple techniques to prevent cratering and developed a system that significantly improves results. Whether you’re just starting out or creating cookies for clients here in Lexington KY, these tips can help you get clean, crater-free finishes every time.

What Are Royal Icing Craters and Why Do They Happen?

Royal icing craters are little holes or depressions that appear in piped or flooded areas after drying. I’ve noticed they happen most often in small details and narrow sections where the icing has less support.

Here’s what I’ve found typically causes royal icing craters:

• Icing that’s too thin or overmixed
• Air bubbles trapped inside the icing
• Uneven drying, especially in humid or poorly ventilated environme

Top Strategies I Use to Prevent Royal Icing Craters

1. Use the Right Royal Icing Consistency

When I work on tiny details, I make sure to use a thicker icing — around 20–30 second consistency. This gives the icing more internal support as it dries and prevents it from collapsing.

2. Add a Support Layer First

Before I flood a small area, I pipe a squiggle or blob of thicker icing underneath. That little bit of extra structure helps the icing on top hold its shape.

3. Avoid Overmixing and Too Much Color

I try to mix slowly and give the icing time to rest. Overmixing or adding too much gel color can weaken the structure and make cratering more likely.

4. Use a Scribe Tool If You Have Bubbles in Your Icing

My icing typically doesn’t have bubbles, but if you notice any after flooding, using a scribe tool can help pop them and smooth out the surface. Trapped air is a common cause of royal icing craters, so addressing bubbles early can make a big difference.

5. Use a Dehydrator to Dry the Icing

Using a dehydrator made a huge difference in my results. It dries the icing faster and more evenly, which helps prevent royal icing craters and gives the surface a nice, smooth finish.

FAQs About Royal Icing Cratering

Why does my royal icing keep cratering?

• Icing that’s too thin or overmixed
• Air bubbles trapped inside the icing
• Uneven drying, especially in humid or poorly ventilated environment

It’s often caused by thin icing, air bubbles, or icing that dries too slowly in a humid environment. Small sections are the most vulnerable.

How can I prevent air bubbles in royal icing?

I mix slowly, let the icing sit for 10–15 minutes, and use a scribe tool only if bubbles are visible after piping.

Does icing consistency affect cratering?

Absolutely. A thicker royal icing consistency adds structure, which helps prevent the icing from collapsing in on itself.

Is a dehydrator better than air drying for royal icing?

In my experience — yes! A dehydrator dries the icing more evenly and quickly, helping avoid crater formation and giving it a better finish overall.

Can I fix a crater after it dries?

Yes! I’ll add a small bit of piping icing and smooth it over with a barely damp flat paint brush. This helps blend the patch into the existing icing and minimizes the appearance of the crater.

FAQs About My Cookie Decorating Business

Do you offer cookie decorating classes?

Yes! I teach both online and in-person classes here in Lexington KY. My focus is helping beginners and intermediate decorators master techniques like icing consistency and crater prevention.

Can I order custom cookies from you?

Definitely. I make custom sugar cookies for events, holidays, and special occasions — all decorated by hand using royal icing.

Do you offer any cookie decorating supplies or kits?

Yes! I offer a monthly cookie decorating subscription box called The Cheerful Box. It includes themed cutters, stencils, and exclusive tutorials to help you grow your skills — whether you’re a beginner or an experienced decorator.

How can I get in touch for an order or class?

For custom orders, please use the contact form on my website: https://cheerfulbaker.com/pages/contact. That’s the only way to get in touch for cookie inquiries. I’d love to hear what you’re planning!

Royal icing craters used to ruin some of my best designs — but once I learned how to manage icing consistency, air bubbles, and drying conditions, things changed dramatically.

I hope these techniques help you get better results, whether you’re baking for fun or filling orders in Lexington KY.