Applying royal icing to cookies involves a few steps, primarily using two consistencies of icing: a thicker "outline" or "border" icing and a thinner "flood" icing. Here's a breakdown:
-
Prepare Royal Icing: Make royal icing according to your recipe. Separate it and tint the portions you need with gel food coloring.
-
Adjust Icing Consistencies: Divide the icing and adjust the consistency.
- Outline Icing: Keep a portion thicker, similar to toothpaste. This will be used to create the borders and details.
- Flood Icing: Thin the remaining icing with water, a little at a time, until it reaches a consistency similar to shampoo or Elmer's glue. This is your flood icing. A good test is the "15-second rule": if you drag a knife through the icing, it should smooth over in about 15 seconds.
-
Outline the Cookie: Use a piping bag or bottle fitted with a small round tip to outline the edges of the cookie with the thicker outline icing. This creates a dam to contain the flood icing.
-
Flood the Cookie: Use a piping bag or bottle with a slightly larger round tip, or a squeeze bottle, to fill the outlined area with flood icing. Apply it generously and evenly.
-
Pop Air Bubbles: Gently shake the cookie or use a toothpick or scribe tool to pop any air bubbles that appear in the flood icing.
-
Let it Dry: Allow the flood icing to dry completely, typically for several hours or overnight, before adding any additional details.
-
Add Details (Optional): Once the base layer is dry, you can add details using the outline icing or other decorating techniques like sprinkles or edible markers.
