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Royal Icing: Outlining and Flooding



Not so much work, but to get these cookies looking professional, like anything else, it takes practice and experience. Otherwise, it is a heck of a lot of fun to make them in a folk artsy style, each with their own whimsical personality at the hand of an amateur!
Course Dessert
Cuisine Canadian
Servings 24 cookies iced
Author Valerie Lugonja

Ingredients

Royal Icing Base Ingredients

  • 360 g powdered sugar
  • 60 g or 2 large egg white
  • 1/8 teaspoon of cream of tartar
  • flavouring
  • food colouring: red , white, yellow and black
  • water

Materials Needed:

  • Flavourings
  • Food Colouring
  • Pastry Bag and Tip
  • Squeeze Bottle

Instructions

Royal Icing Instructions for Base Recipe

  1. Prepare colouring in a small white bowl: start with 1/4 bottle of white, 1 drop of red and insert toothpick into yellow colouring, adding as needed and mixing in, to achieve desired skin tone; set aside
  2. Weigh sugar and whites into TM bowl with Cream of Tartar; combine for 10 seconds on speed 4
  3. Add flavouring and colouring; combine for 10 seconds on speed 4

Royal Icing Instructions for Outlining

  1. Add 1/2 teaspoon water to entire base recipe; combine for 5 seconds at speed 6
  2. Remove to piping bag

Royal Icing Instructions for Flooding

  1. Remove all remaining icing from piping bag to bowl; add 1/2 teaspoon water and stir
  2. Keep adding water, 1/4 teaspoon at a time, completely combining, until desired consistency

Desired Consistency

  1. Thick enough, but runs into bowl and keeps its shape for 5 seconds in the bowl before melting back into itself