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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


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


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