The piping bags are so you can pipe your frosting onto your cookies easily. A lot of people use a needle tool or a scribe tool for this purpose, but for a basic design, I found a toothpick works great. The toothpicks are used to helps spread your ‘flooded’ royal icing.I’m going to talk about why and how you use each tool. piping tips (my go to tip is #3 or #4 Wilton tip, using #1 and #2 for more precise detail).When you need icing for flooding, all you need to do is a little water to thin the frosting out. When making royal icing, make it the ‘piping’ consistency first. (The picture below is flooding consistency.) For most of my cookies, I piped a border/outline around the cookies, then flooded the center of my cookies. It’s used for outlining your cookies and for adding the details on your cookies (the picture above is the piping consistency).įlooding is a looser consistency and it’s used to ‘flood’ large sections of your cookie. Piping is a thick consistency, similar to frosting. I’m not entirely sure why, but for some reason, it’s a no go.įirst things first, let’s talk about the two royal icing techniques I used: You can also find it on Amazon however, if you live in California (like me) Amazon will not ship it there.For me, that’s Michael’s Joann’s or Hobby Lobby. You can find it at most craft stores in their cake decorating section.To cut through the sweetness, I added some fresh orange juice to the recipe. But in terms of details and decorating, I love royal icing. Some recipes call for egg whites, but meringue powder is a perfectly good substitute and you don’t have to worry about any raw egg in the recipe (of course you could use pasteurized egg whites, but for me, meringue powder is so much simpler). Royal icing is a mixture of water, powdered sugar, and meringue powder.Of course, my cookies are extremely basic, as I only did a couple of easy royal icing techniques, but you can make these as simple or elaborate as you’d like.īut, if you’re a royal icing novice like I was, I’ve got you covered with all of the tips and tricks you need to know to make decorating cookies with royal icing not only easy, but super fun too. While I’m definitely not a cookie artist, I’m fascinated by how you can decorate cookies with royal icing. However, I just love the look of royal icing. Frosted sugar cookies are so classic and I love the flavor of homemade frosting on top of a thick cookie. When it comes to cutout cookies, I love using a vanilla buttercream on top. Whether it’s some cutout Christmas cookies, plain sugar cookies, or something a little spicier (like molasses cookies), I can’t let a season go by without making up a few batches of all things sugar and spice. It isn’t Christmas without some Christmas cookies. After testing a few things, I’ve learned just how easy royal icing can be! I don’t know about you, but royal icing has always intimidated me. I’ve got some tricks and tips to share with you so you can make royal icing at home easily! Plus, a step-by-step video. This Easy Royal Icing Recipe is made with only a handful of ingredients, has no raw egg whites, and is almost impossible to mess up.
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