Outline (In the middle in the image above) – The outline consistency is for, well, outlining.To get this consistency you want to have stiff peaks that don’t flop over when you pull it up. It is also good for making transfers (which means making an icing design like a flower and transferring it to a cake or cookie after drying). This kind of consistency is great for using as mortar on gingerbread houses. Piping (On the left in the image above) – Piping is very stiff and gets very hard after drying.Bonus points for those who can tell us what movie she drew inspiration from for the cookies below) How to Get the Perfect Consistency for Royal Icingīefore knowing what the perfect consistency is, you need to ask yourself “What am I using this for”? Are you making sugar cookies? Gingerbread houses? Flowers for a wedding cake? Are you doing detailed work or are you flooding? Or both? Here’s a quick guide: There are 3 main consistencies for royal icing: Below is an example of the work she can do. If you live in the Boise area, she does custom orders and will make you cookies beyond your wildest dreams. She was kind enough to share this recipe with us. It comes from my best friend Heidi over at (follow her on Instagram). Piping Bags – We like these small disposables ones.Water – Use water to thin royal icing out into flood icing.Get a good food coloring from the craft store or the one HERE. Food Coloring – Don’t use the grocery store stuff.Meringue Powder – We use Genie’s Dream Premium Blend and it is perfect. You MUST sift the powdered sugar if you want to have the perfect consistency. Powdered Sugar (aka confectioners’ sugar) – this will be the bulk of your icing.Ingredients in Royal Icing and Flood Icing You can use a toothpick to pop and smooth air bubbles. It gives your cookies that beautiful, smooth layer of texture. Flood icing is basically just a watered-down royal icing (watered down in consistency, not flavor). Once you’ve outlined your cookies with your royal icing outline, you’ll fill in your designs with “flood” icing. It hardens quickly and creates a smooth, matte finish stiff icing that is perfect for those beautifully cut-out decorated sugar cookies. The trick is getting the consistency just right. Royal icing is a mixture of powdered sugar, meringue powder, and water. It’s perfect for decorating cut out cookies. In fact, this smooth royal icing and flood icing recipe is simple to make and easy to use. But here’s a secret: they aren’t complicated at all. How to Make Royal Icing and Flood Icingĭo you ever wonder how bakeries get that smooth, perfect icing on cookies? They are gorgeous and can look really complicated.Frequently Asked Questions About Royal Icing and Flood Icing.How to Frost Cookies with Royal Icing and Flood Icing.How to Get the Perfect Consistency for Royal Icing.Ingredients in Royal Icing and Flood Icing.That's because I am a pinch of this and a dollop of that cook and it's hard to put those recipes down on paper. So those are the two ladies responsible for nurturing my love of cooking!Īs you can see I cook and review recipes more than I post them. My Mother loved to cook and it seems she was cooking (or cleaning) most of the time. I remember standing on a stool in her kitchen learning to make pancakes. My Grandmother taught me to cook before I could see the top of the counter. I am a native Texan and can't imagine living anywhere else.
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