![]() ![]() You can easily bite into it and it won’t be crunchy. This will hold in your flood icing but won’t get too hard like the piping consistency. 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.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: 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.An awesome recipe that has become my standard for sugar cookies. It dried firm and glossy and did not smear or smoosh when I layered my cookies on a serving platter and covered them with plastic wrap for transport. My cookies were iced very quickly this way. I was even able to dip some of the cookies so they had multiple colors on them by dipping one color, allowing it to dry and dipping the next color. Instead of spreading it on with a spatula or putting it in a piping bag, I placed it in bowls with wide rims and held my cookies upside down and dipped them in. The icing was just what I needed as I didn't really want to make a batch of royal icing. I did chill my dough well in addition to cooling my cookie sheet down between batches. I subbed all vanilla as I am not a fan of almond flavoring. Mine actually baked up perfectly with a little crunch on the outside while the inside was softer. The flavor is buttery without being too rich or sweet - the perfect foil for the icing. I too was set to try a different recipe when I came across this one. Paint the icing over the cookies using a brush, or dip edges of cookies into icing.Add in food colouring until desired intensity is achieved.Divide into as many separate bowls as you wish for different colours.Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).For the frosting in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).Remove cookies to wire racks to cool completely before icing.Place cookies 2-inches apart on cookie sheet.Cut into desired shapes using cookie cutters. ![]()
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