How to Make Royal Icing and Flood Icing

Royal Icing and Flood Icing recipe is the perfect way to decorate cookies, cakes, and pastries with professional-quality results. Royal icing creates a smooth, glossy finish that hardens beautifully, while flood icing is a thinner version used for filling in designs. Whether you’re decorating sugar cookies for the holidays or adding intricate details to a cake, this recipe will give you bakery-style results with ease.

With just a few simple ingredients and the right consistency, you’ll be able to pipe outlines, create delicate decorations, and flood cookies with a flawless finish. If you’ve ever wanted to achieve stunningly decorated baked goods, this Royal Icing and Flood Icing guide will show you exactly how!

Kitchen Equipment Needed

• Electric mixer (hand or stand mixer)
• Mixing bowls
• Measuring cups and spoons
• Piping bags or squeeze bottles
• Toothpicks (for spreading flood icing)

Ingredients Overview

• Powdered Sugar: The base for a smooth, sweet icing.
• Egg Whites or Meringue Powder: Helps the icing harden properly.
• Water or Lemon Juice: Adjusts consistency for piping or flooding.

Ingredients

For Royal Icing (Stiff Consistency for Piping & Borders)

• 3 cups powdered sugar, sifted
• 2 tablespoons meringue powder (or 2 egg whites)
• 5-6 tablespoons water (adjust as needed)
• 1 teaspoon vanilla extract (or almond extract)
• Gel food coloring (optional)

For Flood Icing (Thin Consistency for Filling & Smoothing)

• 1 cup prepared royal icing
• 1-2 teaspoons water (adjust for a thinner consistency)

Directions

Step 1: Make the Royal Icing

1. In a mixing bowl, beat powdered sugar and meringue powder (or egg whites) on low speed.
2. Add water one tablespoon at a time until the icing is thick but smooth.
3. Beat on medium-high speed for 3-5 minutes until the icing forms stiff peaks.
4. Add vanilla extract and mix for another minute.

Step 2: Adjust for Piping or Flood Icing

• For Piping & Borders: Use as is for a stiff consistency. Transfer to a piping bag and use a small tip for outlining cookies or creating details.
• For Flood Icing: Thin the royal icing by adding 1 teaspoon of water at a time until it reaches a smooth, flowing consistency. When drizzled with a spoon, it should settle back into itself within 5-10 seconds.

Step 3: Decorate Your Cookies

1. Pipe an outline around the cookie with royal icing.
2. Fill inside the outline with flood icing, using a toothpick to spread evenly.
3. Let the icing dry for 6-8 hours at room temperature until hardened.

Prep Time

10 minutes

Total Time

10 minutes

Nutrition (per serving, ~1 tablespoon)

• Calories: ~30
• Sugar: ~7g
• Fat: 0g

Expert Tips

• For a Glossy Finish: Add a teaspoon of corn syrup to the icing.
• To Prevent Clogging: Keep a damp cloth over the piping tip when not in use.
• For Vibrant Colors: Use gel food coloring instead of liquid.

FAQs

How long does royal icing take to dry?
It takes 6-8 hours at room temperature or 2 hours in front of a fan.

Can I store royal icing?
Yes! Keep it in an airtight container at room temperature for 1 day or refrigerate for up to 1 week.

What’s the difference between royal icing and flood icing?
Royal icing is thicker for piping, while flood icing is thinner for filling in designs.

Storing & Freezing

• Storing: Keep in an airtight container in the fridge for 1 week. Re-whisk before using.
• Freezing: Not recommended, as icing may separate.

Substitutions & Variations

• Egg-Free: Use meringue powder instead of egg whites.
• Flavor Options: Add lemon, almond, or peppermint extract for variety.
• Metallic Shine: Brush dried icing with edible gold or silver dust.

Royal Icing and Flood Icing

This **Royal Icing and Flood Icing** recipe is the perfect way to decorate cookies, cakes, and pastries with professional-quality results.

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Ingredients Equipment Method

Ingredients

  

• #### **For Royal Icing Stiff Consistency for Piping & Borders**
• - 3 cups powdered sugar sifted
• - 2 tablespoons meringue powder or 2 egg whites
• - 5-6 tablespoons water adjust as needed
• - 1 teaspoon vanilla extract or almond extract
• - Gel food coloring optional
• #### **For Flood Icing Thin Consistency for Filling & Smoothing**
• - 1 cup prepared royal icing
• - 1-2 teaspoons water adjust for a thinner consistency

Equipment

• - Electric mixer (hand or stand mixer)
• Mixing bowls
• Measuring cups and spoons
• - Piping bags or squeeze bottles
• - Toothpicks (for spreading flood icing)

Method

 

1. #### **Step 1: Make the Royal Icing**
2. In a mixing bowl, beat powdered sugar and meringue powder (or egg whites) on low speed.
3. Add water one tablespoon at a time until the icing is thick but smooth.
4. Beat on medium-high speed for **3-5 minutes** until the icing forms stiff peaks.
5. Add vanilla extract and mix for another minute.
6. #### **Step 2: Adjust for Piping or Flood Icing**
7. - **For Piping & Borders**: Use as is for a stiff consistency. Transfer to a piping bag and use a small tip for outlining cookies or creating details.
8. - **For Flood Icing**: Thin the royal icing by adding 1 teaspoon of water at a time until it reaches a smooth, flowing consistency. When drizzled with a spoon, it should settle back into itself within **5-10 seconds**.
9. #### **Step 3: Decorate Your Cookies**
10. Pipe an outline around the cookie with royal icing.
11. Fill inside the outline with flood icing, using a toothpick to spread evenly.
12. Let the icing dry for **6-8 hours** at room temperature until hardened.