What’s next?
Now that the royal icing is ready, it is time to prepare the correct consistency based on your cookie design.
What You'll Need
- Gel food color
- Spatula
- Clean, grease-free bowl, the size will be dependent on how much icing you need for a specific color.
- Spray bottle or water dropper
- Piping bag/s
- Piping tip
- Coupler
- Tall glass
Important tip:
Remember that royal icing dries and creates a “crust” when left exposed to air. In order to avoid this, cover the bowl with cling wrap and moist towel.
If you prepared the icing a day or two in advance, place the icing in an air tight container and store it in the fridge.
Step 1:
Place the desired amount of royal icing in a bowl
Step 2:
Add 1 to 2 drops of food coloring to the icing. The amount will depend on the color that you are trying to achieve.
Important reminder:
Food color develops or intensifies over time. It is important to remember this especially when you are trying to achieve vibrant colors like red and black. Don’t add excessive amounts of food color.
Step 3:
Use the spray bottle or dropper to add water to the icing and mix using a spatula.
Stiff consistency icing:
This mixture is is very thick. It forms stiff peaks when you lift the mixer attachment. This consistency is often used when creating flowers and leaves.
Piping or Outline consistency icing:
This mixture is almost as thick as the 15-20-second icing. As the name implies, it is used to create an outline around the cookie as a barrier. This will help contain the flood consistency icing. Other uses include:
Lettering
Embroidery
15-20-second icing:
Some call it 15-second icing while others refer to it as 20-second icing. Nonetheless, the consistencies are similar. I personally use this for piping and flooding cookies. I like this consistency because it is thick enough to prevent cratering but fluid enough that it leaves a smooth finish as if you are using flood consistency icing.
Flood consistency icing:
This royal icing consistency is used to fill large surface areas. It is also a good consistency when doing wet on wet and marbling designs.
Step 4:
When you reach the proper consistency, you can now put the icing in a piping bag. If you are using tipless bags, they can be used on their own without piping tips. This is really based on preference.
Important tip:
When filling a piping bag, place the bag in a tall glass (as shown in the photo), then fill. This makes filling the bag easier and less messy.
You are now ready to decorate your cookies.
Happy Baking!
Kathleen
