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!
Servings: 24 cookies iced
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
- 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
- Weigh sugar and whites into TM bowl with Cream of Tartar; combine for 10 seconds on speed 4
- Add flavouring and colouring; combine for 10 seconds on speed 4
Royal Icing Instructions for Outlining
- Add 1/2 teaspoon water to entire base recipe; combine for 5 seconds at speed 6
- Remove to piping bag
Royal Icing Instructions for Flooding
- Remove all remaining icing from piping bag to bowl; add 1/2 teaspoon water and stir
- Keep adding water, 1/4 teaspoon at a time, completely combining, until desired consistency
Desired Consistency
- Thick enough, but runs into bowl and keeps its shape for 5 seconds in the bowl before melting back into itself