I'm going to jump in here with a question/problem I have decorating sugar cookies. I use RI to highlight/outline the cookies with RBC icing on them. I find that the RI breaks very easily - like just picking up the cookie gently --- easy . . I am not letting them set long enough? Do I need to add more powdered sugar to my RBC recipe?

Any suggestions would be helpful - I'm going to be doing several dozens within the next few weeks and I hope the trim stay on them for delivery.

Thanks,
Suze