Description

Royal icing is a smooth, hard-drying icing perfect for decorating cookies, while flood icing is a thinner version used to fill in outlined designs with a glossy finish.

Ingredients

Units Scale

4 cups powdered sugar, sifted
3 tablespoons meringue powder
5–6 tablespoons warm water (for royal icing)
Additional water (for thinning to flood consistency)
Gel food coloring (optional)

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Instructions

In a large bowl, combine the powdered sugar and meringue powder.
Add 5 tablespoons of warm water and mix using a hand mixer on low speed until the mixture is thick and forms stiff peaks (add the 6th tablespoon if needed).
Once the icing is stiff and glossy, divide it into bowls if using multiple colors and tint with gel food coloring.
To make flood icing, gradually add water to a portion of the royal icing, a teaspoon at a time, until it reaches a consistency that smooths out within 10 seconds after stirring.
Transfer the icing to piping bags fitted with small round tips for decorating or outlining.
Use the thicker royal icing for outlines and details, and the thinner flood icing to fill in designs.
Allow the icing to dry completely at room temperature for 6–8 hours or overnight for best results.

Notes

Royal icing dries out quickly; keep it covered with a damp cloth when not in use.
Use gel food coloring to avoid thinning the icing too much.
Store leftover royal icing in an airtight container in the refrigerator for up to 1 week.

Nutrition

Serving Size: 1 tablespoon
Calories: 60
Sugar: 14g
Sodium: 5mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg