I tried to use thin royal icing for my cookies, but couldnt get it right! Either it was too fluffy with alot of bubbles or it wouldnt spread smoothly. What am i doing wrong? What is the consitency I am looking for please help.

If you do an outline, I use the straight recipe (with 5 Tbs water). Then add one 1 tsp at a time.....Your looking for....take a spoon or something scoop some icing and pour it into the mixing bowl of icing. Watch the icing that came from the spoon, start counting once the icing from the spoon hits the icing in the bowl.....the stem that the icing makes should disapear between the count of 5 and 8. (That's the numbers I use, everyone counts to the number they like).

After a while you don't need to count and you'll watch and know. Their's really no exact amount of water to add because you don't always use a full batch of royal as you flow.

If you let the icing sit over night, their won't be as many bubbles. Take a toothpick and pop em as they come.

I hope I explained clear......if anyone else can help, that would be great!