Flooding and Outlining a Cookie with Royal Icing
Royal Icing Ingredients:
1 lb Powdered Sugar
3 Tbs Merinque Powder
1/3 cup Warm Water
You’ll also need:
Gel Food Coloring
Spray Bottle or dropper
Beat all ingredients at low speed for 7 – 10 minutes. Icing will form and hold peaks when it is at proper consistency. If icing is too dry use a spray bottle to add water a little at a time. Whipping at low speed will preclude whipping air bubbles into the icing.
Since royal icing is quick drying, keep covered with a damp cloth or in an air-tight container when not in use. This can be stored in a glass or stainless steel air-tight container at room temperature for a couple of days. No need to refrigerate this icing recipe since we are using meringue powder instead of fresh eggs. Icing may be rebeaten before use.
To make your Flooding Icing, separate some of your royal icing into another bowl. Add gel food coloring of your choice. Use spray bottle or dropper to add water to your icing until it thins out to a flooding consistency. I compare the flooding consistency to that of maple syrup, or liquid dish soap. Pour your icing into a piping bag fitted with a tip #2.
Using Tip #2, outline your cookie. Slanting your tip and not letting it touch the cookie, pull the icing along the edges of your cookie creating a border. Next, in a side to side motion fill in your border with the icing. Use a toothpick to even out the icing, move the icing it towards the edges, and pop any bubbles. Gently tap the cookie to flatten and settle the icing. It dries in about 15 seconds, so you have to move kinda quickly.
Disclaimer: I am not a professional baker. I am a self-taught grandmother inspired by my grandson who asked for sock monkey cookies for his first birthday party. Professional Bakers out there, please forgive me if my methods aren’t technically correct. This is just what has worked for me and my grandkids’ cookie requests. It’s my greatest pleasure to see their happy little faces when I manage to create something they ask for.
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