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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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Equipment

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

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

Instructions
 

  • #### **Step 1: Make the Royal Icing**
  • In a mixing bowl, beat powdered sugar and meringue powder (or egg whites) on low speed.
  • Add water one tablespoon at a time until the icing is thick but smooth.
  • Beat on medium-high speed for **3-5 minutes** until the icing forms stiff peaks.
  • 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**
  • Pipe an outline around the cookie with royal icing.
  • Fill inside the outline with flood icing, using a toothpick to spread evenly.
  • Let the icing dry for **6-8 hours** at room temperature until hardened.